material
300 grams of chicken, leek100g, Morinda officinalis, Cynomorium songaricum10g, Lycium barbarum15g, 250g of soup, 5g of ginger and onion, 20g of yellow wine, 8g of refined salt, 3g of monosodium glutamate, 2g of white sugar, 50g of crude oil.
working methods
1. First put Morinda officinalis, Cynomorium songaricum and Tricholoma matsutake into a stew pot, then add 1 00g of boiled water, round meat and Lycium barbarum, then put them into a steamer1hr, take them out, keep the Lycium barbarum and round meat, take them out and pour the original juice into a wok.
2. Stir-fry the leek until it is just cooked, roll it into a roll after cold water and put it at the bottom of the wok.
3. Wash the chicken and put it in the nest, add ginger, onion and yellow wine, steam it in a steamer, and remove the ginger and onion.
4. Heat oil in wok, cook wine, add soup and chicken essence, add seasoning, and pour the soup into wok after boiling. Go on stage and follow the alcohol stove.
Method 2: Roast chicken with ancient salt.
material
400 grams of chicken, ginger wine 15 grams, 3 grams of refined salt, 3 grams of monosodium glutamate, sesame oil 1 gram, tinfoil 1 gram, 750 grams of crude salt, 20 grams of crude oil, and galangal powder 1 gram.
working methods
1. Wash the chicken, put it in a chicken nest, add ginger wine and refined salt, mix well, steam it in a steamer, take it out, filter out the water, add monosodium glutamate, ginger powder and sesame oil, and then pick it up and wrap it in tin foil for later use.
2. Put the coarse salt into the wok, then stir-fry the wrapped chicken in the coarse salt and heat it with an alcohol stove.
Practice 3: salt and pepper roast chicken.
material
Chicken 300g, egg yolk 40g, wet powder 10g, dry powder 100g, green pepper 5g, garlic 10g, chopped green onion 10g, Shaoxing wine 10g, refined salt 2g, pepper and salt 5g.
working methods
1. Wash the chicken, put it in a nest, add 15g refined salt and ginger wine, steam it in a steamer, take it out and discard the original juice.
2. Add steamed egg yolk and wet powder and mix well, then pat dry the raw powder.
3. Heat wok and oil to 2 10℃, add chicken essence and stir-fry until golden brown. Pour the oil into the oil return basin, stir-fry the fragrant head, salt and pepper and diced chicken with the remaining oil in the wok, cook Shao wine, stir-fry evenly and plate.
Practice 4, sesame chicken
material
"chicken 500g", "ginger 1", "2 onions" and "a little medlar",
working methods
1: Wash the chicken with clear water and drain it; Wash onion and ginger for later use; After washing Lycium barbarum, soak it in cold water until soft.
2: onion slices; Cut the onion into pieces and separate the onion from the vegetables.
3: Boil a pot of water, add 1/3 cups of rice wine, and blanch the chicken 10 second;
4. Filter the water with a strainer for later use;
5: Heat the wok, add sesame oil and sesame oil, add ginger and fry until cooked;
6: Stir-fry until the scent of ginger comes out, roll the ginger up slightly, and add the scallion to stir-fry;
7: Pour the chicken tenderloin and the remaining rice wine to boil;
8: Then add water that can drown the eggs, add salt to taste and cook soup;
9: add green and medlar, and then pour a little sesame oil out of the pot.
10: serve.