Chicken is also the meat we often eat, so I am very willing to eat delicious gathering dishes, but I usually eat them in big restaurants or private kitchens outside. In fact, as long as you have time and happen to be interested in food, you can also cook it yourself at home and cook it for your loved ones or the closest ones. It is also a pleasure and enjoyment, and it is also a kind of happiness.

Today, I will share with you the chicken dishes I often cook. Their making method is very simple and easy to learn.

First, glutinous rice lotus leaf chicken

Ingredients: 8 wing roots, glutinous rice 120g, scallop 20g, lotus leaf 1, green beans 120g, ginger 1 slice, cooking wine 15ml, soy sauce 10ml, and a little salt.

Production method:

Step 1: Scallops are washed, soaked in yellow wine, steamed and softened, and glutinous rice is cooked into glutinous rice.

Step 2: Wash and chop the chicken wings into small pieces, add shredded ginger, cooking wine, salt and soy sauce, mix well and marinate for 10- 15 minutes.

Step 3: Heat the oil in a wok, add the pickled chicken pieces and stir fry, then add the green beans and scallops in turn and stir fry for about 2 minutes.

Step 4: Next, add the glutinous rice, turn the glutinous rice evenly with a shovel, stir-fry for a while, and then turn off the heat.

Step 5: Wash and spread the lotus leaves, put the fried chicken pieces and glutinous rice in them, fold them in half, wrap them tightly, put them in a steamer, and steam them for 20-25 minutes on high fire. Second, authentic three cups of chicken

Ingredients: chicken 350g, vegetarian 6g, corn oil 25ml, sesame oil 20ml, light soy sauce 15ml, light soy sauce 40ml, rice wine 50ml, 8 cloves of garlic, 5 slices of ginger, 4 dried peppers, several slices of nine-story tower and 5 crystal sugar.

Production method:

Step 1: Wash and chop the chicken into large pieces, peel and slice the garlic, and slice the ginger for later use.

Step 2: Add corn oil and sesame oil to the hot pot. When the oil temperature reaches 70%, add garlic, ginger slices and dried peppers and stir-fry until fragrant.

Step 3: Add the prepared chicken pieces, stir-fry until the chicken changes color, and add soy sauce to stir-fry and color evenly.

Step 4: Add rice wine and crystal sugar, bring to a boil with high fire, add seasoning, and turn to medium-low fire to cover the pot for stewing 15-20 minutes.

Step 5: When the soup in the pot is 90%, stir fry for about 1-2 minutes, and serve.