Practice:
1, wash the whole chicken, rub it evenly with salt, and spread the rice wine evenly on the chicken.
2, put into a pot, set in a dish and steam under water for about 20-25 minutes, until the chicken is basically cooked through.
3. Put the steamed chicken into a pot, pour in the rice wine, cover 2/3 of the chicken meat and soak for 2 hours.
4: Drain the whole chicken, cut it into cubes and put it into a plate, and steam it in a pot under water for 3-5 minutes.
5: Heat the oil in a hot pan, stir-fry the green onion and ginger, and pour in the wine broth left over from soaking the chicken.
6, will be adjusted onion ginger rice wine broth, evenly drizzled on top of the chicken pieces can be.
2) salt-baked chicken
Practice:
1, the chicken washed and dashed dry, with salt-baked chicken powder on both sides of the wipe, marinated for 3 hours.
2, boil water in the pot, steam for 20 minutes, wait for the chicken to cool and then chopped pieces on the plate.
3. Using the remaining chicken juice in the dish, add 1/3 of the chicken powder and mix well, then add a little sesame oil at the end.
3) Mouth-watering Chicken
Practice:
1, chicken thighs add cooking wine after drowning, high heat boiling, out of the net blood foam, cold water rinse clean.
2, cold water into the pot, onion and ginger appropriate amount, large fire, boil and fish out.
3, chicken thighs into the boiling water, high heat to boil, small fire with a lid for 5 minutes, remove from the fire smothered for 10 minutes.
4, fish out the chicken thighs into the ice, chilled for 20 minutes (ice try to cover all).
5, oil in the pot on low heat, into the pepper, dried chili peppers, star anise, cinnamon, sesame seeds, stirring out the flavor and then discarded.
6, bowl into the chili noodles and white sesame seeds, pour the above spice oil that is oil chili.
7, oil chili, seasoning, pepper oil, sugar, etc., garlic and ginger shallots pressed into mud or chopped, cooked crushed peanuts.
8, the above seasoning mix, dripping on the chicken cut into strips can be.