Steaming lotus leaf chicken: raw materials 400 grams of net chicken, 150 grams of pork, 100 grams of five-spice rice flour, tender lotus leaf 5, 5 grams of cinnamon, anise 5 grams, cloves 2.5 grams, seasonings 6 grams of salt, monosodium glutamate 2 grams, 25 grams of soy sauce, 4 grams of ginger, 20 grams of cooked lard. Sugar 4 grams, 20 grams of cooking wine, method 1. tender lotus leaves washed with water, put into the seventy percent of the hot water scalding, cut into 15 centimeters square of small pieces (**** 20 pieces).　2. five spice rice flour with warm water and mix into a paste.　3. chicken, pork were cut into 5 cm long, 3 cm wide thick slice (***20 pieces), each in a bowl, with wine, salt, sugar, soy sauce, monosodium glutamate, ginger marinated for half an hour, mixed with five-spice rice flour paste and cooked lard.　4. unfold the lotus leaf, a lotus leaf wrapped in a piece of chicken and a piece of pork, one by one into the cage, steam with high fire for 1 hour, remove the lotus leaf, loaded into the plate that is completed.　Characteristics of this Department of Huaiyang flavor dishes, for the summer season dishes, home production is very convenient, chicken breast, leg meat tender, with lard, after steaming more moist, oil and not greasy, the product of the lotus leaf fragrance overflowing, chicken tender and crispy, glutinous powder, salty with sweet color red, taste mellow, chicken tender and palatable, melting with the sweet aroma of the lotus leaf. It has the functions of replenishing deficiency, benefiting the five organs, realizing the muscles and bones, activating the blood, enduring the cold and heat, and clearing the heat method. Both for pregnant women, breastfeeding mothers, the elderly nourishing food, but also as anemia, hepatitis, tuberculosis and other patients with cheap medicinal meals. Hand-torn chicken: main ingredients 3 chicken thighs (about 5/4 catty, about 800 grams), young rice flour 1/2 two (about 20 grams), 2 green onions, ginger 2 slices.　Seasoning: 2 tablespoons white sesame seeds, 1 cucumber, 1 red bell pepper, 3 tablespoons soy sauce, 1 tablespoon cooking wine, 3 tablespoons oyster sauce, 1 tablespoon sugar, a pinch of pepper, 3 cups water. Directions 1: Thaw chicken thighs, rinse and drain, add seasoning and mix well, marinate for 20 minutes, then steam for about 25 minutes, remove from the steamer and allow to cool. 2: Cut onion into four corners, pour boiling water over, add onion marinade and mix well, marinate for 1 hour, remove and shred. 3: Stir-fry sesame seeds in a white wok, mix with juice and set aside.　4: Cut the cucumber into julienne strips and remove the seeds from the red bell peppers.　5: Place the shredded vegetables and chicken in a large bowl and mix well with the sauce mixture.　6, rice noodles fried crispy on the plate, on the top of the mixed chicken, sprinkled with sesame seeds that is ready. Production tips 1. Chicken meat is more flexible, if only half, to choose the side with the breast bone, so as not to chicken breast heat tightening, dry taste. 2. like to eat chicken skin people in order to avoid greasy, can be frozen chicken before tearing, tearing off the skin of the chicken just need to put the chicken can be cooled. Rice cooker hand torn chicken practice Ingredients: tender chicken, I buy every time about two and a half pounds of Seasoning: a tablespoon of dark soy sauce, a tablespoon of soy sauce, salt, sugar, cooking wine, a bottle of cap Ingredients: green onion, ginger Practice 1. Prepare a tender chicken, washed 2. with salt in a thin layer on the body of the chicken, the chicken stomach stuffed with two slices of ginger, let it rest for five minutes 3. salt, a tablespoon of sugar, a bottle of wine, mix well 4. 3 evenly spread to the chicken, marinate for 20 minutes 5. rice cooker bottom put a piece of chicken oil in the chicken stomach, the green onion and ginger slices flat on the bottom of the rice cooker 6. marinated chicken into the rice cooker laid out with ginger slices, green onions and chicken oil, and at the same time the marinade seasoning is also poured into it, the chicken drizzled with a spoonful of salad oil, plugged into the electric power, and pressed the rice cooker to wait for the rice cooker to jump, and after 10 minutes to open the pot, remove the chicken, tear out the chicken, and then put a thin layer of chicken body, and then put a tablespoon of chicken oil in it. Ten minutes to open the pot, take out the chicken, tear eat with your favorite dipping sauce, in the ginger, garlic, ginger juice, a few drops of soy sauce, a little bit of sugar and a lot of sesame oil mixed together, dripping in the tear good chicken, very tasty