Spicy and refreshing, tender and flavorful

The main ingredients used are: a chicken, 10 grams of yellow ginger powder, salt, monosodium glutamate (MSG), onion and ginger 20 grams of spices: 3 grams of star anise, cinnamon 5 grams of spice, 1 gram of sesame leaves, 2 grass fruits, cardamom 10 grams of dried chili peppers 5 grams of dry peppercorns 1 gram

Sauce preparation: 40 grams of crispy peanuts, chopped onion 10 grams of white sesame seeds 2 grams of oil, 15 grams of minced garlic, 20 grams of ginger, vinegar pepper oil 40 grams of oil, garlic 15 grams, vinegar pepper 20 grams of oil. 10 grams, 2 grams of white sesame, 20 grams of hot pepper, 40 grams of vinegar oil, 15 grams of garlic, 6 grams of ginger, 2 grams of monosodium glutamate (MSG), 2 grams of chicken essence, 2 grams of sugar, 60 grams of red oil, 4 grams of pepper oil, 4 grams of vinegar, 5 grams of Dawang Soy Sauce, 6 grams of Dongguyi Yipinxian, 4 grams of oyster sauce

Production process: (1) first of all, the chicken will be cleaned, removed from the internal organs, put into clean water, rinsing all the blood water as well as impurities. (2) take a soup pot, fill with water, down into the onion ginger, and the spices in the above, boil over moderate heat, and then the yellow ginger powder with water to mix well poured into the soup pot, boiling, add salt, monosodium glutamate for seasoning, and then the chicken into the boiling water, three into three, can be put into the pot, open the smallest fire, the pot is always kept in the state of micro-boiling, boiling too high to shut off the fire soak until the chicken is cooked through. (3) When the chicken is cooked, put it in ice water, chill it, then chop it into pieces and arrange it in a bowl. (4) Mix the above sauce, add together according to the proportion and mix well, let stand for half an hour, then pour on the surface of the chicken can be.

Two: Teriyaki chicken

Sauce flavor, tender and delicious

The main ingredients used are: 300 grams of chicken thighs, salt, onion, ginger, monosodium glutamate (MSG), moderate amount

Teriyaki sauce: 40 grams of soy sauce, 10 grams of dark soy sauce, 12 small pieces of garlic, 20 grams of honey, 20 grams of oyster sauce, 20 grams of cooking wine, 120 grams of water

Production: (1) First of all, the chicken thighs are removed from the sauce, and then the chicken is placed in a bowl and placed on the surface. ) First of all, the chicken thigh meat to remove the bones to take the net meat, followed by a knife on the surface of the chicken thigh meat chopped a few knives, the chicken thigh meat in the meridian chopped off, to avoid frying when curling. Then use a hammer to pound evenly on the surface of the meat, beating into the same size of thick skin, this is also conducive to the flavor of the chicken. (2) put the chicken thigh meat into the water, rinse clean impurities and blood, and then remove the drained water, the water drained the drier the easier it is to taste, the better the flavor. You can also use absorbent paper to dry. (3) Next, make the sauce, add the teriyaki sauce recipe above, mix well according to the ratio, and leave it to marinate for half an hour.

(4) chicken thigh meat with a pinch of salt, green onions and ginger, monosodium glutamate (MSG) and mix well until gelatinous, marinate for ten minutes, pick out the green onions and ginger, and then poured with the teriyaki sauce, marinate for fifteen minutes, fully flavored. (5) Heat oil in a wok, add the chicken thighs and fry them, skin side down, until golden brown, then turn them over and fry them until they are cooked through and the sauce is thickened. Finally, cut the meat into cubes.

Three: spicy chicken wing tips

Spicy flavor, tender and delicious

Detailed recipe: 15 grams of green onions, 10 grams of ginger. Pepper 6 grams, 40 grams of dried chili pepper, 15 grams of pepper oil, 35 grams of chili oil, 25 grams of oyster sauce, 7 grams of sugar, 10 grams of monosodium glutamate, 5 grams of white sesame seeds, 2 grams of cumin powder, 65 grams of oil, 800 grams of chicken wing tips, 4 grams of anise, 4 grams of cinnamon, 1.5 grams of allspice, 5 grams of Angelica dahurica, 4 grams of cardamom, 20 grams of maltose

Production process: (1) Pour the pot into the water, the cold water down the chicken wing tip (1) pot of water, cold water into the chicken wing tip, ginger, scallion, cooking wine boil over moderate heat, skimming foam, fish out and rinse clean, impurities and blood stains. (2) pot into the washed chicken wing tips, injected with water, the amount of water is not fixed, and chicken wing tips can be level. Subsequently adjusted into the onion and ginger, star anise, cinnamon, sesame leaves, dahurica, cardamom, maltose, and then add a sufficient amount of salt, the amount of salt, as long as you take a little bit of water to taste, a little salty, can be. Boil over moderate heat, turn the fire to cook for fifteen minutes, then turn off the fire to soak for ten minutes, you can fish out, picking out the chicken wing tips, rinse clean impurities, drain the water, standby. (3) pot of oil, oil temperature fifty percent hot, into the chicken wing tips, fried skin golden brown, fish out of the oil.

(4) pot of boiling air, 65 grams of oil, plus pepper crushed, dried chili pepper small fire stir-fry out of the numbness and spiciness, then transferred to the chicken wing tips, stir-fry evenly, dripping chili oil, pepper oil, oyster sauce, sugar, monosodium glutamate stir-fry evenly and well-done, and finally sprinkled with sesame seeds, cumin powder stir-fry evenly, you can put out of the pot.

Four: thick red oil chicken

Tender and delicious, spicy aftertaste

Detailed recipe: 100 grams of red oil, 10 grams of peanut butter, sesame sauce 5 grams, 200 grams of broth, 6 grams of monosodium glutamate (MSG), 100 grams of sesame oil, 40 grams of pepper oil, 20 grams of soy sauce, 10 grams of chili sauce, 5 grams of white sesame seeds, 300 grams of bone-in chicken thighs

Preparation process: (1) pot filled with water, add onion and ginger, angelica dahurica, yellow gardenia, boil over moderate heat, down into the chicken thigh meat, moderate heat cooking system breaks, with chopsticks can be gently penetrate can, can not be cooked for too long, otherwise the chicken meat is too old to affect the taste. (2) After cooking, put the chicken thighs through the ice water, the skin will shrink to increase the crispy texture. Subsequently cut into thick and thin pieces, standby. (3) boil a pan of air into the red oil, turn on low heat, low oil temperature into the peanut butter, sesame sauce stirring. The oil temperature should not be too high, otherwise the sauce is easy to produce paste, resulting in tastelessness. Not good to grasp the temperature, you can first turn off the heat. (4) Then pour in soy sauce, fresh dew, cooked sesame seeds, broth over moderate heat and bring to a boil, then add sesame oil and pepper oil and bring to a boil again, then turn off the heat. (5) the chicken neatly arranged into a bowl, the surface of the simmering compound red oil flavor sauce, can be