One, scallion oil chicken
Materials:
Chicken, water, cooking wine, salt, seasoning, cinnamon, five spice noodles, green onions and ginger, monosodium glutamate, oil
Practice:
1, will be clean and put in a pot of chicken, add water, add wine, salt, seasoning, cinnamon, five spice noodles, cooking and soup together with the pot of pots, covered with a lid and simmered for 2 hours to take out the cut pieces of pots.
2, and then add green onions and ginger, monosodium glutamate, a little soup, then the oil boiling pour on the green onions and ginger into.
Two, brine chicken
Materials:
Chicken 1 (weighing about 1000 grams), 100 grams of salt
Practice:
1, the chicken washed off the blood, rinsing, chicken inside and outside of the body smeared with salt, wrapped in a clean white cloth, placed in the refrigerator for 5 hours to take out, remove the white cloth, wipe dry brine.
2, put the chicken into the steamer, belly down, steamed for about 25 minutes until cooked, cooled and then chopped pieces on a plate can be.
Three, sesame oil chicken
Materials:
Old hen 1 only, 10 grams of ginger, rice wine water, sesame oil
Practice:
1, chicken gallbladder, chicken belly lining with the claw, chicken with rice wine to wash, cut into pieces.
2, ginger brush clean, even the skin together into thin slices.
3, pour sesame oil into the pot, with high heat.
4, add the ginger, turn down the heat, and pop the aroma until both sides of the ginger are wrinkled and brown, but not burnt black.
5: Turn up the heat and add the cubed whole chicken to the pan and sauté until the chicken is about seven minutes cooked.
6: Drizzle the prepared rice wine water from all sides of the pan to the center, pour it all in, cover the pan and cook.
7. When it comes to a boil, turn the heat down to low and cook for another 30 to 40 minutes.
Four, spit chicken
Materials:
Chicken, soy sauce, ginger and garlic juice, sesame sauce, pepper oil, sugar, vinegar, monosodium glutamate (MSG), red oil, sesame oil, sesame seeds, ground peanuts, green onions
Practice:
1, the chicken will be marinated in a pinch of salt for 15 minutes or so, the pot of cold water, put the whole of the chicken thighs, the chicken breast. Inject cold water not over the surface of the chicken, add the right amount of salt, a spoonful of cooking wine, green onions and ginger to cook.
2, cover with a lid and cook on high heat, beat off the floating foam on the top.
3, then turn to medium heat and cook for 5 to 7 minutes, don't uncover after cooking, and then simmer for 10 minutes, use the steam in the pot to steam the chicken all the way through, so as to maximize the tenderness of the chicken.
4, chicken stewed after fishing, put into the ice water over the cold, the purpose is to let the chicken tighten, keep the entrance elastic.
5, soy sauce, ginger and garlic juice, sesame paste, pepper oil, sugar, vinegar, monosodium glutamate, red oil, sesame oil in a bowl into a sauce drizzled on the chicken strips, sprinkled with sesame seeds, peanuts, scallions that is.
5, three cups of chicken
Ingredients:
300g chicken breast, 1/2 tbsp cornstarch water, 1 tbsp rice wine, 3 green onions, 2 bell peppers, basil, 1 tbsp soy sauce, 1 tbsp sugar, 2 tbsp fish sauce
Methods:
1, cut green onions into scallion blossoms, and chop the bell peppers into small pieces.
2: Dice the chicken breasts and mix them with rice wine and cornstarch water.
3. Heat 2 tablespoons of oil in a wok, add the diced chicken and sauté over high heat until white, then add the chopped green onion and minced chili peppers and sauté for about 1 minute and a half.
4. Add the seasoning mix and stir-fry the chicken quickly for a few seconds before removing from the heat, then add the basil and toss to coat.
Six, steamed chicken
Materials:
Chicken 1, 20 grams of mushrooms, lotus root 1 section, 1 large piece of ginger, 10 grams of salad oil, 5 grams of salt, 10 grams of chicken powder, 20 grams of soy sauce, 10 grams of sesame oil, 2 fine scallions
Practice:
1, slaughtered the whole chicken in the cooking dish, will be a large piece of ginger, 5 grams of salt, Salt baked chicken powder 10 grams, 20 grams of soy sauce, 10 grams of oil, 10 grams of sesame oil, scallions 2 into a bowl of sauce, the whole chicken inside and outside of the wipe a through, to the chicken to do a relaxing massage, and then set aside for half a day of marinating on the flavor.
2, wild mushrooms with running water to clean the surface dust, and then into the bowl, add water soak half a day soaking.
3, half a day later, the chicken on the flavor, the mushrooms also soaked well, it began to cook.
4, the shiitake mushrooms from the water, stuffed into the chicken belly, the marinated chicken plate of those seasoning sauce also poured into the chicken belly.
5: Peel the lotus root, cut it into big pieces and put it into the bottom of the cast iron pot, pour in the mushroom water.
6, the pot into a bamboo steamer drawer, the treatment of the whole chicken on the steamer drawer. Cover the pot, place it on the stove, and turn on high heat to boil first.
7, and then adjusted to medium-low heat slow steaming for 40 minutes, cast iron pot lid is very heavy, very good control of the steam does not leak, if the home does not have a cast iron pot, it is best to press a heavy weight on the lid, 40 minutes later, please use your hands to tear open on the eat, crispy skin and tender meat, fresh aroma of the nose, cool to the extreme.
Seven, Huadiao chicken
Materials:
Chicken, ginger, green onion, cooking wine, green onion, ginger, sesame leaves, cinnamon, star anise, rock sugar, Huadiao wine, fish sauce.
Practice:
1, boil water in a pot, add whole chicken, add ginger, scallion and cooking wine, roll on high heat for 20 minutes until no blood, fish out and immerse in iced water, chopped after cooling.
2, take the appropriate amount of chicken broth skimming floating oil, put onion and ginger leaves cinnamon anise rock sugar boil on low heat for 15 minutes, cool and fish out the seasoning, add Huadiao wine and fish sauce, the ratio of 4:2:1.
3, chicken in a casserole dish, pour in the seasoned juice, plastic wrap seal, refrigerator chilled for 2 to 3 days.
Eight, crispy chicken
Materials:
Chicken, cooking wine, salt, peppercorns, shredded green onions and ginger, starch, oil, pepper salt.
Practice:
1, the chicken pick clean, smeared with cooking wine, rubbed with salt, sprinkled with pepper, chicken belly stuffed with green onions and ginger a little stop.
2, on the cage material, and then remove the onion and ginger, pepper, smeared with soy sauce, hung on the starch over the oil deep-fried crisp into a golden brown, cut into small pieces on the plate.
9, tea smoked chicken
Materials:
A chicken, ginger, scallions, scallions, white wine, chicken marinade, water, black soy sauce, rock sugar, tea, dried roses, brown sugar, rice, water, a little
Practice:
1, the whole chicken washed, air-dried for 2 hours.
2. Marinate the chicken in the marinade for no more than 2 hours.
3. Stir-fry ginger, scallions and green onions until translucent, add white wine, chicken marinade, water, dark soy sauce and rock sugar and bring to a boil.
4: Put the chicken in and cook for 10-15 minutes, turn off the heat.
5. Turn the chicken to the other side every 10 minutes, and keep cooking like this for 1 hour.
Ten, called chicken
Materials:
Tender chicken a (about 500 grams), lotus leaves, tinfoil (home production process to replace the yellow clay mud), green onions, ginger, fennel, star anise and wine, soy sauce and other seasonings
Methods:
1, will be the chicken de-feathered, de-veiled, cleaned, decapitated fingernails and the tail of the chicken.
2. Coat the chicken inside and out with soy sauce, cooking wine, salt, sliced green onion and ginger, and mix well.
3, with green onion, fennel, star anise, etc. Add soy sauce mixed into a package of ingredients into the chicken belly, wrapped in plastic wrap and placed in the refrigerator marinade (marinade time is not less than 4 hours, or one night's time).
4, lotus leaves into a pot of boiling water, slightly scalded, fished out and drained, with lotus leaves wrapped in marinated chicken, can be wrapped with string to better let the lotus leaves wrapped around the body of the chicken, and then wrapped in tinfoil.
5, wrapped chicken into the oven, 180 degrees lower middle layer, baking 1.5 ~ 2 hours can be.