Preparation time: 15 minutes

Production time: 30 minutes

Spicy sauce flavor chicken

Chicken with red oil flavor [1]

Ingredients: Sanhuang chicken150g, soybean sprouts 5g, celery10g, spinach 5g.

Seasoning: 5g of chopped peanuts, 2g of sesame10g, 2g of shallots, 2g of ginger, 2g of garlic, 5g of red oil15g of soy sauce10g, sesame paste10g, and appropriate amount of sugar.

Raw material purchase: you can choose high-quality Sanhuang chicken in the farmer's market, and other materials can be found in the supermarket.

Practice:

1 Put the clean Sanhuang chicken in the pot, add the shallots, ginger and garlic and bring to a boil, then turn to low heat and cook 15 minutes, then take a shower and cut into sections for later use.

2 Blanch bean sprouts, parsley and spinach, cut into pieces, put them in a pan and lay the bottom, and put 1 on them.

3 Mix a little red oil, soy sauce, sugar and sesame sauce, make a sauce, pour it on the plate of Sanhuang chicken, and finally sprinkle with sesame seeds and peanuts.

Cooking experience:

Sanhuang chicken is characterized by tender meat, so in the first step, the cooking time should be controlled to avoid overcooking the chicken.

Features:

Because the skin of Sanhuang chicken is thin and the meat is fine, it tastes tender after being boiled. The sauce is added to make the overall color ruddy, and the appropriate red oil makes the taste not too light and spicy.

Stewed Sanhuang chicken with mushrooms

Ingredients: Sanhuang Chicken 1 6 mushrooms.

feature article

Close-up (20 photos)

Accessories: a little salt for green vegetables.

Making:

1. Wash Sanhuang chicken, and remove the tail tip and chicken oil. Boil Sanhuang chicken in boiling water 1 min, take it out and wash it for later use.

2. Wash the dried mushrooms first, remove the pedicels, pour boiling water and add a little sugar, buckle the heavy objects and soak them for later use.

3. Put the chicken, mushrooms, into the casserole and add enough water. Boil with high fire first, and then stew with low fire for 2-3 hours. (add enough water at one time, otherwise, it will affect the taste and concentration of chicken soup)

4. You can add your favorite vegetables and a little salt when you are out of the pot according to your habits. (Leftovers can be served with noodles the next day, and the chicken soup will have a special flavor. )

Features: easy to find materials, delicious, original, delicious and affordable. (If you like medicated diet, you can choose Radix Astragali, Radix Codonopsis, Radix Panacis Quinquefolii, Fructus Lycii, Fructus Jujubae, etc. Stewed chicken soup without dried mushrooms alone, the original flavor is also good. )

Stewed Sanhuang chicken with tender bamboo shoots

Cuisine and efficacy: home-cooked recipes for supplementing qi and blood, nursing mothers' recipes for tonifying deficiency and keeping fit, recipes for irregular menstruation.

Production method

Production method (1 1 sheet)

Taste: salty and savory. Technology: original stew.

Preparation materials of tender bamboo shoot Sanhuang chicken:

Ingredients: 600g hen and 200g bamboo shoots.

Accessories: 30g of Lentinus edodes (fresh), 5g of Lycium barbarum, and (dried) jujube10g.

Seasoning: green onion10g, garlic (white skin) 5g, ginger 5g, fragrant leaves 2g, cinnamon 5g and salt 3g.

Making:

1. Shell the tender bamboo shoots, wash them and cut them into thin slices;

2. After washing, the mushrooms are pedicled and cut into pieces;

3. Wash the Sanhuang chicken, blanch it in boiling water, and wash off the floating foam for later use;

4. Wash the onion and ginger and cut them into sections and pieces for later use;

5. Peel garlic and wash it for later use;

6. Heat the wok with water, add Sanhuang chicken, bamboo shoots, mushrooms, red dates, scallions, garlic cloves, ginger slices, fragrance, cinnamon, and simmer over low heat 1 hour;

7. Add Lycium barbarum and salt, and continue to simmer for 10 minute.