Materials: chicken (half), 10 peppercorns, 3-5 small onions, 4-5 chili peppers, 3-4 sour chili peppers, 1 piece of ginger, 1 piece of garlic, a spoonful of cooking wine

Preparation: chop the chicken, the size of your thumb; cut small onions into segments; cut chili peppers into chunks; slice the ginger; and pat the garlic open.

Steps:

Oil into the pot to heat, throw in pepper grains (according to personal taste);

Pour in the chicken, stir fry for 3 minutes, add a spoonful of cooking wine, the pot gradually water juice out, pour it into a bowl to be used.

Put in ginger, garlic, add salt and continue to stir-fry the chicken pieces, when the chicken becomes brown in color, put in sour chili and fresh chili;

When the chicken pieces stir-fry for 5-6 minutes, slightly stick to the bottom of the pan, put in chicken essence, drop a small amount of soy sauce, put in the small onion can be.

Spicy Chicken

Raw material: 300g of chicken, 50g of dried chili pepper, 1 tablespoon of peppercorns, 15g of green onion, 15g of ginger, 15g of garlic, 1 tablespoon of wine, 1 tablespoon of soy sauce, 1 teaspoon of sugar, salt, monosodium glutamate, sesame oil.

Method of Preparation

1, wash the chicken, chopped into small pieces; cut the dried chili pepper into segments; green onion cut into segments, ginger patted into pieces, garlic sliced.

2, the chicken pieces with shaoxing wine, sugar, salt, scallion segments and ginger pieces marinated on, at least half an hour.

3, frying pan on high heat, pour half a pot of oil, burned to five or six percent heat, under the chicken fried; to the chicken surface water fried dry, to be chicken shrinkage color fried golden brown when fishing, control dry for use, and pick up the green onion segments, ginger pieces.

4, 4 tablespoons of oil in the frying pan (50 grams or so), burned to 50 percent hot, into the dried chili pepper, pepper, green onions, ginger, garlic stir-fried, immediately into the chicken pieces stir-fried, cooking soy sauce, dripping sesame oil, and finally under the monosodium glutamate stir-fry evenly, out of the pan can be.

Special tips: chicken do not cut too big, otherwise it is not easy to taste; under the frying when fried too dry is not good; to be dry chili and pepper particles just fried incense under the chicken, don't fry the paste; dry chili, the number of pepper particles according to the taste of your increase or decrease.

Stir-fried chicken

Features white color, soft texture and smooth transport, taste light and tender, is a famous Shandong wine dishes.

Raw materials: chicken breast 250 grams. Ingredients: 100 grams of water hair Magnolia slices, 25 grams of green garlic. Seasonings: 1 egg white, 3 grams of refined salt, 100 grams of wine, 1 gram of monosodium glutamate, 15 grams of wet starch, 25 grams of broth, 500 grams of cooked lard (about 75 grams)

Method of production

(1) the chicken breast meat, remove the sinews, sliced into a slice thickness of 0.2 centimeters, and then cut into a long 5 centimeters of the silk, into a bowl with egg whites, salt (1 gram), wet starch and mixing well to taste. Yucca slices cut into 3.5 cm long julienne, blanched in boiling water; green garlic cut into 3.5 cm segments, standby.

(2) put lard in the frying pan, on high heat until fifty percent hot, into the chicken wire cut, to eight mature when removed. The pan left 40 grams of oil, put sliced yucca, green garlic a little stir fry, pour into the chicken, and then into the broth, salt (1 gram), wine, monosodium glutamate, upside down out of the pot that is complete.

Beer Spicy Chicken

Features meat with wine fresh, spicy suitable.

Raw materials light tender chicken 1 (about 1000 grams), 1 bottle of beer, dry red chili pepper [ingredients] fine salt, soy sauce, sugar, each appropriate amount, 200 grams of refined oil.

Method of preparation

1, clean the chicken, chopped into medium pieces.

2, frying pan on the fire, put the oil is hot, under the chicken pieces, burned to six ripe sheng out for use.

3, the original pot continue to burn, simmering dry oil in the water, into the dried chili peppers fried yellow, and then poured into the chicken pieces, add fine salt, soy sauce, sugar, a little fried and poured into the whole bottle of beer, covered with a gentle fire stew, until the beer will be dry, the taste of wine into the chicken when it is done.