Curry chicken block practice ingredients: 350 grams of chicken with bone, 150 grams of potatoes, 50 grams of green onions, 20 grams of curry powder, 2 cloves of garlic, 10 grams of flour, wine, chicken powder, salt appropriate amount. Practice: 1, will clean up the chicken, properly cut into pieces, into the water pot to cook a little, fish out and wash the foam to be used; potatoes peeled and cut into the appropriate size of the block; shallot cut small pieces; garlic minced.　2, the pot of oil to fifty percent of the heat, under the potatoes fried to crust yellow bright, fished out and drained the oil to be used; chicken pieces are also fried until the surface is slightly dry, fished out and drained the oil to be used.　3, frying pan about two tablespoons of oil, add curry powder, flour, garlic, sautéed over low heat, add scallions sautéed, add a small half cup of water and open the noodle, then add a bowl of water, add chicken powder, stir well, put the chicken, cook the Shaoxing wine, heating over medium heat for 5 minutes, and then add the potatoes, adjusted the salty and savory, cook until the chicken is cooked and thick juice, drizzled with sesame oil out of the pot can be. Guangdong white chopped chicken Ingredients: earth chicken Seasoning: green onion, sand ginger, soy sauce Practice: Boil a pot of water, put the whole chicken into, turn off the fire; cover the lid, simmering for ten minutes to chop out the chicken pieces of bone marrow with blood for the appropriate, chopped pieces, point with seasoning to eat. Characteristics: maintain the freshness of the chicken, the original flavor dry fried chicken Ingredients: chicken, salt, cooking wine, monosodium glutamate (MSG), green onion and ginger, egg, powder, water, oil, pepper salt Practice; the chicken clean, cut small square, add salt, cooking wine, MSG, green onion and ginger marinated for a while, and then hang eggs, powder and water synthesis of the paste, over the oil deep-fried yellow, cooled and then deep-fried once more until cooked, eat dipped in pepper salt Boiling oil chicken Ingredients: chicken, salt, cooking wine, soy sauce, Water, oil, pepper salt Method: clean the chicken, remove the bones, smeared with salt, cooking wine, soy sauce, deep-fried and then picked up with a * son away from the oil, with a spoon to scoop up the hot oil repeatedly poured on the chicken, pouring until the chicken skin burnt to change the chicken cut into small pieces, eat when dipped in pepper salt. pot roast chicken Ingredients: chicken, broth, green onion, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper, dashi, egg white, powder, oil, pepper Practice: the chicken clean, put the pot to add broth, plus section, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper, dashi, cooked to the bone, and then hang by the egg white powder synthesized paste, over the oil, fried yellow, fish out of the chopped 1-inch-long sections or strips of Sheng dish, sprinkle with pepper flour that is ready. Sprinkle with peppercorns and it will be ready. Crispy chicken Ingredients: chicken, cooking wine, salt, pepper, onion and ginger, powder, oil, pepper salt Method: the chicken clean, wipe on the cooking wine, rub salt, pepper, chicken belly stuffed with onion and ginger for a while, on the cage material, and then remove the onion and ginger, pepper, smeared with soy sauce, hanging on the powder over the oil deep-fried crispy golden brown, cut into small pieces of the Sheng plate. Mushroom chicken Ingredients: chicken, mushrooms, oil, salt, soy sauce, cooking wine, sugar, broth, green onion, ginger, garlic, pepper, dashi, monosodium glutamate, sesame oil Method: the chicken picked clean, chopped, mushrooms soak open to remove the root, wash (wash a few times). Put a small amount of oil in the pot to heat, add chicken pieces stir-fried until browned, add mushrooms, salt, soy sauce, cooking wine, stir-fried a few eyes, and then add a little sugar, broth, green onion, ginger, garlic, peppercorns, dashi, stewed with monosodium glutamate, drizzled with sesame oil that is completed. Scallion oil chicken Ingredients: chicken, water, cooking wine, salt, dashi, cinnamon, five spice noodles, green onions and ginger, monosodium glutamate, oil Method: the chicken cleaned and put in the pot, add water, add wine, salt, dashi, cinnamon, five spice noodles, cook and soup together with the pot, cover and simmer for 2 hours to take out the block of pots, then add green onions and ginger, monosodium glutamate, the original broth, then the oil boiled pouring out of the water in the onion and ginger on the silk that is done. Chicken Hibiscus Ingredients: cauliflower chicken, cauliflower, oil, green onion and ginger, broth, salt, monosodium glutamate, powder Method: the chicken picked clean, boneless, chopped into mud, cauliflower washed and broken into small flowers, and then cut, with boiling water soup, fished out of the cool draining water, put a small amount of oil in the pot, green onion and ginger stirring the pot, add chicken puree stir-fry until browned, add broth, salt, cauliflower cooked, add monosodium glutamate, hooked into the juice of the chicken wire scrambled eggs Ingredients: chicken, eggs, salt MSG, water, oil, scallions, soy sauce Practice: open the eggs with salt, MSG, a little water and stir, chicken shredded, put a small amount of oil in the pot, scallion stir fry pan, add chicken fried a few times, then add a little soy sauce fried out of the pan, the pot and then put a small amount of oil to heat, add the eggs frying side of the oil, fried to half-cooked and has been fried chicken shredded to continue to stir fry a few times, and immediately out of the pot. Yunnan - gas pot chicken Ingredients: a fat chicken 2000 grams pepper 3 grams ginger, green onion 30 grams Method: Chicken clean and cut into pieces into the steamer, add cool water, put green onion, ginger, steam about 4-5 hours, until the chicken meat steam rotten. Pick up the green onions, ginger, and then sprinkle seasonings on the table can be. Fujian - Xianglu whole chicken Ingredients: 1 fat tender hen, 2 mushrooms, 2 slices of ham, 50 grams of sorghum wine, 750 grams of chicken broth, 5 clove seeds Method: Chicken clean, split from the back, and then cut 3 knives across the chicken belly up into the stewing bowl, laying ham slices, mushrooms, add seasonings, chicken broth.　Put a small cup of sorghum wine and cloves in the bowl, seal the lid tightly and steam for 2 hours, then remove the small cup from the bowl and it will be ready. Guangdong - Thousand Island Sauce Chicken Balls Ingredients: 450 grams of chicken thigh meat 11 mustard hearts Thousand Island Sauce 10 grams of minced garlic 2 grams of chicken powder 5 grams of pepper 1 gram of salt 5 grams of sesame oil 1 gram Method: chicken thigh meat slices; add salt, monosodium glutamate, cornstarch, food powder, water marinade for 20 minutes; in the hot oil at 4 into the cooked into balls; the pot to leave a bottom of the oil, put a little minced garlic and Thousand Island Sauce, then put the chicken balls, then add a little minced garlic, and then add the Thousand Island Sauce to the chicken balls. Then put the chicken ball, and then add soup, salt, chicken powder, sesame oil, pepper are, thickening point bright oil pot, put on a plate; mustard heart blanching, put the pan to leave a little oil, put mustard heart cooking wine and thickening broth stir fry; pick up the pot yards in the chicken ball can be. Sichuan - stick chicken Ingredients: fluffy chicken a scallion white 10 grams Method Chicken cleaned with rope tied wings, legs; meat thick with a bamboo needle piercing, boiled and then fished out to cool; take the breast meat, leg meat, gently patted with a stick to loosen, and then torn into the chicken wire on a plate to the green onion white around, poured with seasoning that is ready. Ingredients: 1 hen (about 700 grams), 1 rooster (about 700 grams), 200 grams of pork stuffing, 150 grams of barley, 4 slices of wild rice, 4 green vegetables, 4 slices of mushrooms, 4 slices of cooked ham, 3 slices of hawthorn cake, the usual amount of seasoning. Method: (1) two chickens whole chicken out of the bone, respectively, with green onions, salt into juice, wipe in the inner wall, then turn the skin towards the outside, shaping slightly soaked. The two wings were inserted from the head of the lower incision, through the esophagus into the mouth, divided into the left and right mouth wing-like, to be used.　(2) Pork stuffing from the knife into the cavity of the hen, sealed with a bamboo stick. Job's tears into the rooster abdominal cavity, sealed with a bamboo stick. Two chickens at the same time blanch in a pot of boiling water, until the skin shrinks out of the pot. Another hen wiping clean water, smeared with caramel coloring, over the oil, was orange-red fish out, into the container, add stock, soy sauce, steamed in a cage until crispy; and then the rooster into the container, into the stock and salt, into the cage steamed until crispy.　(3) will be red and white two chicken soup decant down, chicken side by side in a large flat plate, draw off the bamboo stick, the whole shape, and then the wild rice, cabbage, mushrooms back to the boiling broth pot blanched, and ham slices, lined in the body of the chicken.　(4) respectively, white and red broth into the pot, thin thickening, pouring on the red and white chicken can be. Characteristics: shape like mandarin ducks, two colors and two flavors, nourishing flavor mellow. Ingredients: 1 grass chicken (about 1500 grams), 60 grams of ginger, 150 grams of green onion, 100 grams of wine, 50 grams of cinnamon, 30 grams of tangerine peel, cloves, 30 grams of cinnamon, 20 grams of cardamom, 10 grams of cinnamon, 30 grams of fennel, 15 grams of pepper, 10 grams of fennel, 20 grams of ginger and an appropriate amount of dry chili pepper. Method: (1) chicken slaughtered, plucked, gutted, chopped feet and claws, mouth shell clean. Pan on the fire, put vegetable oil burned to 5 into the heat, under the frying pan fried to golden brown out; (2) ginger cleaned pat broken; onion stirred into juice; star anise, cinnamon, cloves, cinnamon and other spices divided into 2 parts of the gauze into a spice package, together with the pot with water to cook for 2-3 hours to the flavor through out; (3) will be fried in the old brine soup in the chicken boiled, and changed to simmering for 1 hour, fish out. After the old marinade soup cools down, put the chicken into the soup for 5 hours until the chicken skin is crispy. Characteristics: bright red color, crispy and fragrant without dregs, spicy flavor thick, fragrant and rich.