Ingredients: chicken
Seasoning: onion, galangal, soy sauce.
Practice: boil a pot of water, put the whole chicken in and turn off the fire; Cover and stew for ten minutes, and it is advisable to cut the chicken bone marrow with blood. After cutting, light the seasoning to eat.
Features: Keep the chicken delicious and original flavor.
Dried fried chicken
Ingredients: chicken, salt, cooking wine, monosodium glutamate, shredded onion and ginger, eggs, flour, water, oil, salt and pepper.
Practice; Wash the chicken, cut it into small cubes, add salt, cooking wine, monosodium glutamate and shredded onion and ginger, marinate for a while, then hang the paste made of eggs, flour and water and fry until yellow.
Cool and fry until cooked. Dip pepper and salt when eating.
Boiled chicken
Ingredients: chicken, salt, cooking wine, soy sauce, water, oil, pepper and salt.
Practice: Wash the chicken, boneless, smear salt, cooking wine and soy sauce, fry until cooked, stir-fry the oil, scoop up the hot oil with a spoon and pour it over the chicken repeatedly.
Pour in until the chicken skin is burnt and cut into small pieces. Dip some pepper and salt when eating.
Guo roast chicken
Ingredients: chicken essence, broth, onion, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper, aniseed, egg white, flour and oil pepper noodles.
Practice: Wash the chicken, add the broth to the pot, add the segments, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper and aniseed, cook and remove the bones.
Hang the paste made of egg white dough powder, fry until yellow, take out the chopped pieces or strips 1 inch long, and sprinkle with pepper noodles.
Crispy fried chicken
Ingredients: chicken, cooking wine, salt, pepper, shredded onion and ginger, flour, oil, salt and pepper.
Practice: Wash the chicken, smear it with cooking wine, smear it with salt, sprinkle with pepper, plug the chicken's stomach with onion and ginger, pause for a moment and put it in a cage.
Take out onion, ginger and pepper, shred, spread with soy sauce, hang flour, fry until golden brown, and cut into small pieces.
Mushroom chicken
Ingredients: chicken essence, mushrooms, oil, salt, soy sauce, cooking wine, sugar, broth, onion, ginger, garlic slices, pepper, aniseed, monosodium glutamate and sesame oil.
Practice: Wash the chicken, chop it, soak the mushrooms to remove the roots, and wash it (several times). Heat a small amount of oil in the pot, add chicken pieces and stir-fry until it changes color.
Stir-fry mushrooms, salt, soy sauce and cooking wine for a few times, then add a little sugar, broth, onion, ginger, garlic slices, pepper and aniseed, stew, add monosodium glutamate and pour sesame oil.
Chicken with Scallion Oil
Ingredients: chicken, water, cooking wine, salt, aniseed, cinnamon, spiced noodles, shredded onion and ginger, monosodium glutamate and oil.
Practice: Wash the chicken and put it in the pot, add water, add wine, salt, aniseed, cinnamon and spiced noodles, boil it and take it out with soup.
Cover and stew for 2 hours, take out and cut into pieces, then add shredded onion and ginger, monosodium glutamate and a little original soup, then boil the oil and pour it on shredded onion and ginger.
Chicken sauce
Ingredients: cauliflower chicken, cauliflower, oil, shredded onion and ginger, broth, salt, monosodium glutamate and flour.
Practice: Wash the chicken, bone it, chop it into mud, wash the cauliflower and break it into small flowers, then cut it into sections, scald it with boiling water, take it out, drain it, and put a little oil in the pot.
Stir-fry shredded onion and ginger, stir-fry chicken until it changes color, add broth, salt and cauliflower to cook, and add monosodium glutamate hook juice.
Scrambled eggs with shredded chicken
Ingredients: chicken, eggs, salt, monosodium glutamate, water, oil, chopped green onion, soy sauce.
Practice: Open the eggs, add a little salt, monosodium glutamate and water, stir well, shred the chicken, put a little oil in the pot, stir-fry the chopped green onion, and add the chicken to stir-fry a few times.
Add a little soy sauce and stir-fry until cooked. Add a little oil to the pan and heat it. Add eggs and stir fry while dripping oil. Stir-fry until half-cooked. Add the fried shredded chicken and continue to stir fry a few times. Take out the pot at once.
Yunnan qiguo chicken
Raw materials:
A fat chicken, 2000 grams of pepper, 3 grams of ginger and 30 grams of onion.
System:
Cut the chicken into pieces, put it in a steamer, add cold water, add onion and ginger slices, and steam for about 4-5 hours until the chicken is cooked.
Pick up the minced onion and ginger, sprinkle with seasoning and serve.
Fujian-chicken with spicy sauce
Ingredients: Fat hen 1 hen, 2 mushrooms in water, 2 pieces of ham, 50g of sorghum wine, 750g of chicken soup and 5 cloves of cloves.
System:
Clean the chicken, cut it open from the back, cut it three times, put the chicken belly up in a stew pot, spread ham slices and mushrooms, and add seasoning and chicken soup.
Put a small cup filled with sorghum liquor and cloves in the bowl, seal it with a lid, steam it for 2 hours and take it out.
Guangdong-Chicken balls with Thousand Island Juice
Ingredients: chicken leg 450g, Thousand Island Juice 1 1 strip, garlic 10g, chicken powder 2g, pepper 5g,1g.
Salt 5g, sesame oil1g.
System:
Slice chicken leg meat;
Adding salt, monosodium glutamate, raw powder, edible powder and water for 20 minutes;
Slip into a ball in 40% hot oil;
Leave the bottom oil in the pot, add a little minced garlic and Thousand Island juice, then add chicken balls, add soup, salt, chicken powder and sesame oil.
The pepper is even, and the oil pan is thickened and put on the plate;
Boil the mustard heart in water, leave a little base oil in the pot, add the mustard heart into the cooking wine and stir-fry the soup; Take the pot, and the yard is next to the chicken ball.
Sichuan-bangbangji
Ingredients: shredded chicken with onion 10g.
Legislation
The chicken net binds the wings and legs with ropes;
Punch a hole in the thick meat with a bamboo needle, cook it, take it out and let it cool;
Take breast and leg meat, pat it loose with a wooden stick, then tear it into shredded chicken, put it on a plate, put shredded onion around it and pour the seasoning.
Yuanyang chicken
Ingredients: 1 chicken (about 700g), 1 chicken (about 700g), 200g minced meat,150g coix seed, 4 slices of water bamboo, and 4 hearts of green vegetables.
4 pieces of mushrooms, 4 pieces of cooked ham, 3 pieces of hawthorn cakes, and proper amount of common seasonings.
Method:
(1) Boned two whole chickens, mixed with onion and salt to make juice, smeared on the inner wall, then turned the skin outward and dipped it slightly after shaping. Respectively insert that two wings from the low knife edge of the head,
It leads to the esophagus, enters the mouth and is divided into two wings.
(2) Fill the meat stuffing into the hen's abdominal cavity from the knife edge and seal it with a bamboo stick. Coix lachryma-jobi seeds are stuffed into the abdominal cavity of roosters and sealed with bamboo sticks.
At the same time, put two chickens in a boiling water pot and cook until the skin shrinks. In addition, the hen is wiped clean with water, colored with maltose, oiled and fished out in orange.
Putting into a container, adding broth and soy sauce, and steaming in a cage until crisp and rotten; Then put the cock in a container, add the original soup and refined salt, and steam it in a cage until it is crisp and rotten.
(3) Pour the original soup of red and white chicken, put the chicken into a large flat plate side by side, remove the bamboo sticks, shape, and then put the water bamboo, Chinese cabbage and mushrooms back into the boiling soup pot for cooking.
Spread ham slices and line the chicken.
(4) Put the white soup and the lycopene soup into the pot respectively, thicken them and pour them on the red and white chickens.
Features: it looks like a mandarin duck, with two colors and two flavors, and its fragrance is mellow.
Hillbilly grass chicken
Raw materials: grass chicken 1 bird (about 1500g), ginger 60g, onion 150g, aged wine 100g, cinnamon 50g, dried tangerine peel and clove 30g, cinnamon 30g and nutmeg 20g.
Kaempferia kaempferia 10g, fennel 30g, mountain pepper 15g, fennel 10g, galangal 20g, and appropriate amount of dried pepper.
Method:
(1) Grass chickens are slaughtered, molted, eviscerated, claws cut, beaks and shells washed. Set the pan on fire, add vegetable oil to 50% heat, fry in oil pan until golden brown, and take it out;
(2) washing and breaking ginger; Stir onion into juice; Divide the above spices such as star anise, cinnamon bark, clove and cinnamon into two parts, wrap them in gauze, put them in a pot, and boil them in water for 2-3 hours until the fragrance is exposed;
(3) Boil the fried chicken in the old bittern soup, simmer with slow fire for 1 hour, and take it out. After cooling, soak the chicken in the soup for 5 hours until the chicken skin is crisp.
Features: bright red color, crisp fragrance without residue, strong spicy taste and rich fragrance.