Grass chickens raised by relatives in the suburbs are delicious and fragrant, and the same kind in supermarkets and food markets can't be mentioned in the same breath.

Remove the internal organs and excess subcutaneous oil, and the neck skin is also removed because there are many soft tissues.

With the method of "knowing how to cut cattle", it is divided into: wings and legs (chopped), chest and waist (diced) and ribs and necks (chopped).

After decomposition, the three groups became the main raw materials of steamed chicken, fried diced chicken and chicken bone sauce respectively.

Second, the steamer chicken

Wash the purple sand or pottery steamer with hot water and dry it. First spread the main ingredients of chicken wings and chicken legs (skin facing up) and put a few slices of ginger.

Then spread the mushroom (dictyophora), bamboo shoots, developed auricularia auricula and other auxiliary materials, sprinkle some fine salt (auxiliary materials include ham slices without salt), and do not add water. It is not recommended to add Chinese herbal medicines such as Codonopsis pilosula and Astragalus membranaceus. First, the strong smell masks the fragrance of this taste, and second, the precipitation effect is not good. It is harmless to add a little Cordyceps sinensis or Lycium barbarum.

After the deep pot is boiled, put it in a steamer (under the steamer) and cover it with steam. Pressure difference and steam will steam the chicken pieces and produce soup. If the steamer and the deep pot are sealed, the soup will be served quickly.

The time of steaming chicken in a pot is related to the volume of the pot and the amount of raw materials. Pay attention to the amount of water and replenish hot water in time.

Steamed chicken is tender than stir-fry, and the chicken soup is original and delicious.

Don't waste the leftover chicken soup. Strain out the chicken soup and cook it.

Third, assorted diced chicken

When stewing soup, chicken breast and back meat are the least popular. Because of its uniform texture but not easy to taste, it was diced and marinated with black pepper, cumin, spiced powder, a little salt, sugar and cooking wine for half an hour.

Prepare other mushrooms, winter bamboo shoots or bamboo shoots, carrots, dried fragrant beans, peas or edamame, which can be adjusted according to time.

Dice mushrooms, winter bamboo shoots, carrots and dried fragrant beans, quickly cook peas or edamame, and then cool.

Stir-fry the diced ingredients first, then add the diced chicken and stir-fry.

Add a small amount of hot water when the chicken is 80% ripe, pour in the cooked green beans and mix well.

Seasoning and thickening with water starch,

Take the juice out of the pot as soon as possible.

Fourth, chicken bone sauce noodles

As the saying goes, chicken ribs are tasteless, but it is a pity to abandon them. Actually, it is not. Chop chicken ribs and neck, and marinate in onion and ginger cooking wine for a while.

Prepare soft red-skinned potatoes, pickled mustard tuber, dried fragrant beans and shallots, which can also be adjusted according to seasons and preferences.

Peel the potatoes, wash the mustard tuber, remove the marinade, and cut the dried beans into pieces, which are about the same size.

Stir-fry dried citron, potatoes and diced mustard tuber,

Then add chicken bones and fry them to pieces.

Add water, soy sauce, sugar, lobster sauce, sprinkle chopped green onion after the soup is collected over high fire, and turn off the heat.

Heat the remaining soup of steamed chicken slightly (without boiling) as noodle soup, cook the noodles, take them out and put them in chicken soup, and pour chicken bone sauce on them. A bowl of chicken soup noodles with warm fragrance, the soup is thick and juicy. ......