possible.

Chicken is rich in protein and its fat contains unsaturated fatty acids, so it is a good protein food for the elderly.

For those with weak constitution, it is more suitable to use chicken or chicken soup as a tonic, especially silky chicken.

Chicken is delicious and nutritious.

Chicken Recipe: Blanched Chicken 1. First prepare 1200 grams of chicken, 5 grams of green onions, 5 grams of garlic, 10 grams of ginger, 1 tablespoon of sesame oil, 3 tablespoons of fresh soy sauce, and 30 ml of rice wine. Then clean the chicken breasts.

2. Wash the green onions and tie them. Wash the ginger slices and cut them into pieces. Put the chicken breasts into the pot, pour in cold water and blanch them for a while, then pick them up and rinse them with tap water.

3. Then pick up the chicken breast, put it into the hot pot, pour in boiling water, pour in rice wine at the same time, cover the lid and bring to a boil, then simmer over medium heat for 40 minutes.

4. Pick up the boiled chicken breast, soak it in cold water and let it cool completely. Lift it up to drain the water, brush some sesame oil evenly, and put the minced onion and garlic into a bowl.

5. Pour in light soy sauce, drop a small amount of sesame oil, and immediately cut the chicken breast into small pieces for dipping in the sauce.

Saliva Chicken 1. First prepare 1 three-yellow chicken, 1 spoon of salt, 1 piece of ginger, 2 cloves of garlic, 2 star anise, 1 spoon of rice wine, 1 spoon of light soy sauce, 1 spoon of white vinegar, 2 green onions, and 1 spoon of pepper oil.

, 1 handful of red pepper, 1 spoon of tempeh, 1 spoon of sesame oil, 1 spoon of sugar, 1 small handful of galangal, appropriate amount of cooking oil, and 2 pieces of wind ginger.

2. After the chicken is slaughtered, clean it and put it into the pot. At the same time, add ginger and garlic, pour in rice wine, boil over low heat for 5 minutes, then turn off the heat, cover and soak for 45 minutes, then pick it up.

3. Soak the chicken breasts in cold water, then pour a small amount of oil into the pot, heat until moist and hot, add chili peppers and star anise, stir-fry until the water is dry, take it out, let it cool, cut into pieces, and put

Place in a heatproof bowl.

4. Add water to the tempeh, then pour the oil into the pot and heat it until it smokes, then turn off the heat. When it is 80% hot, pour it into the minced pepper. Then pour the ginger and garlic into a puree and put it into a bowl. Pour in vinegar and

Light soy sauce, add sugar.

5. Stir evenly and sift the powder, then pour the chili oil on the surface of the spicy seeds into the sauce, then sprinkle some sesame seeds, and then place evenly among the chicken breasts in the bowl, and evenly sprinkle some green onions.

A great victory.

Braised chicken 1. First prepare 1 chicken breast, 1500 grams of cooking oil, 25 grams of edible salt, 150 grams of light soy sauce, 5 grams of ginger, 5 grams of mushrooms, 1 gram of cloves, 1 gram of white cardamom, and 1 gram of amomum villosum.

, 1 gram of white peony root, 1 gram of cumin 2. Slaughter the chicken breast, remove the hair, remove the internal organs, and clean it. Then insert the left wing of the chicken from the lower part of the neck, with the tip of the wing extending from the side of the mouth, and pin it on the chicken.

.

3. Pin the right wing of the chicken to the chicken body.

Then gently break the kneecap and cross it, put the two claws into the chicken's abdominal cavity, and let it dry to dry.

4. After that, stir the maltose and water and rub it into the chicken breast. Heat the pot and pour in the oil. When it boils, add the chicken breast. Fry it until it turns orange, then pick it up and drain the oil.

5. Pour water into the pot, add chicken breasts, five-spice condiments wrapped in gauze, add ginger slices, salt, mushrooms, and light soy sauce. 6. After the fire is boiled, remove the white foam.

Simmer for 30 minutes until the chicken breast is tender.

Large Plate Chicken Ingredients: One fresh chicken, four potatoes, belt noodles, one green and red pepper, some green onion, ginger and garlic, a handful of Sichuan peppercorns, star anise, bay leaves, appropriate amount of cinnamon, a handful of chili pepper, light soy sauce, sugar, salt

The first step is to cut the chicken into cubes, not too small. Put it in a basin and season it with light soy sauce, salt and cooking wine for 15 minutes. Wash and cut the side dishes. The second step is to add more oil and add Sichuan peppercorns.

Fry the peppercorns thoroughly.

The third step is to pour in the chicken pieces, onion, ginger, garlic, star anise, cinnamon, bay leaves, and chili pepper.

Stir-fry for a few minutes, then pour in soy sauce and water. The water must cover the chicken pieces.

The fourth step is to add sugar, salt and cooking wine. The fifth step is to simmer for 15 minutes.

(Due to the different tenderness of the chicken) Step 6: Pour in the potatoes and continue to cook over low heat until the potatoes are cooked.

Step 7: Add green chili pepper and red chili pepper.

Play a coloring role.

Step 8: After stir-frying slightly, it is ready to be taken out of the pan.

Ingredients for Three Cup Chicken; 2 chicken legs; 2 chicken legs; 1/3 green and red bell peppers; 1/3 onion; 1/3 garlic; ginger seasoning; sugar; Huadiao wine; light soy sauce; dark soy sauce; clear water; sesame oil; preparation method: Three Cup Chicken is a traditional famous dish in Jiangxi.

No soup is added when cooking, only one cup of rice wine, one cup of lard and one cup of soy sauce are used, hence the name Three Cup Chicken.

This dish is red in color, authentic in taste, and has a mellow and attractive aroma. It is suitable for both wine and rice.

1. Chop the three-yellow chicken into 4cm pieces.

2. Peel the onion and cut into slices, shred the purple onion, slice the ginger and garlic, and cut the bell pepper into triangles and set aside.