1. Chicken and vegetable soup, half a native chicken, 8 mushrooms, 1 potato, 1 tomato, 4 large pieces of cabbage, appropriate amount of ginger slices, appropriate amount of salt; how to make it, cut the chicken into pieces and remove the blood first , rinse, blanch in boiling water and take out; put the water in the pot, add ginger slices and chicken pieces, bring to a boil over high heat, then reduce to low heat and simmer for about 40 minutes; then add various vegetables and stew together, which are more difficult to cook. Put it first, then add salt to taste at the end.

2. Stir-fried chicken with broccoli and coconut milk, 120 ml low-fat coconut milk, 1 lime (lime), cut into shreds, 1 tablespoon freshly squeezed lime (lime) juice, 1 soy sauce tablespoon, 11/2 teaspoons of peeled ginger, 1 tablespoon of brown sugar, 1 teaspoon of corn starch, 1/2 teaspoon of Thai green curry paste (optional), 21/2 tablespoons of vegetable oil, 1 onion, Cut in half and slice (1.5cm wide), 6 cloves of garlic, minced, 340g broccoli (broccoli), cut into florets, thinly sliced ??stems, 225g mushrooms, cut in half, boneless and peeled 340g chicken breast, cut into thin strips (4cm long), 10g chopped basil leaves. To make a sauce, combine coconut milk, lime shreds, lime juice, soy sauce, ground ginger, sugar, starch powder and curry paste (if using) in a bowl. Put 11/2 tablespoons of oil in the pot and heat over high heat. Add the onion and minced garlic and sauté for 2 minutes until slightly soft. Add broccoli and mushrooms and sauté for another 2 minutes. Transfer to a bowl and set aside. Add the remaining 1 tablespoon of oil, heat it up, add the chicken, and stir-fry for 2 minutes, until slightly golden. Pour in the prepared sauce and reserved vegetables, cover the pot, and cook over low heat for about 2 minutes, until the chicken is cooked through and the vegetables are tender and crispy. Sprinkle with basil leaves and serve.

3. Chicken rice, chicken thighs, carrots, broccoli, cauliflower, cooking wine, light soy sauce, oil, steamed fish soy sauce, sesame oil, chicken essence, sugar, water, black pepper. To do this, shave the chicken thighs off the bones, sprinkle with a little black pepper and marinate for a while. Cut carrots, broccoli, and cauliflower and cook until ready. Pour cooking wine, light soy sauce, oil, steamed fish soy sauce, sesame oil, chicken essence, sugar and water into the pot and bring to a boil and continue to simmer for about 3 minutes. Pour the base oil into the pot, put the chicken into the pot, fry one side for about 3-4 minutes (medium-low heat), and fry the other side for another two minutes. Pour in the prepared juice and bring to a boil over high heat to reduce the juice. Place the rice on the bottom, cut the chicken into wide strips, place it on the rice, add carrots, broccoli, and cauliflower, and pour the remaining juice over the vegetables to eat.