Ingredients: chicken, potatoes and peppers.

Ingredients: pepper, onion, ginger, garlic, star anise, fragrant leaves, cumin powder, curry powder soy sauce, etc.

1 Pour the oil into the pot. When the oil is hot, turn to low heat, put the pepper into the pot, fry it and take it out;

2. Put the sugar into the pot and stir slowly to make the sugar fully dissolve. Pour the chicken into the pot and immediately stir it back and forth with high fire, so that each piece of chicken can be colored with sugar;

3 when the chicken is golden yellow, add a little soy sauce and bean paste, then add onion, chopped garlic, ginger, dried Chili, cinnamon, star anise and fragrant leaves;

4 Stir-fry back and forth for about 3 minutes, add water and cook until the water has just passed the chicken;

After the soup is boiled, pour the potatoes into the pot, mix the soup evenly and put it on the chicken piece by piece. Stew with high fire for 6 minutes, then simmer with low fire 10 minute;

6 when the water is almost dry, add green pepper, stir fry evenly and then take out the pot. You can taste the salinity of the soup and add a little salt appropriately.

2. Spicy chicken

Ingredients: chicken legs

Ingredients: dried pepper, pepper, pepper, salad oil, cooking wine, etc.

1 Wash and dice the chicken legs, put them in a bowl, marinate them with salt and cooking wine, and fry them slightly.

2. Heat a wok, stir-fry the dried chili until brown, stir-fry the chili until fragrant, pour it into the fried chicken leg, cook in cooking wine, salt, monosodium glutamate, pepper, sugar, vinegar and fresh soup, and stir-fry until the diced chicken becomes soft.

3. kung pao chicken

Ingredients: chicken breast

Ingredients: dried peppers, peanuts, onions, oil consumption, etc.

Dice chicken breast with 1, marinate with salt and cooking wine, and mix well with water starch;

2 cut the onion into small pieces, cut off both ends of the dried pepper and remove the pepper seeds;

3 Add soy sauce, vinegar, salt, sugar and cooking wine into a small bowl, and mix well to make seasoning juice;

4 after the pot is hot, put the pepper and dried Chili into it, stir-fry with low fire, and then add the onion;

5 Add diced chicken, add 1 tbsp cooking wine, stir-fry until the chicken changes color;

6 finally, add the juice, add the cooked peanuts and stir well.

4. Stewed mushrooms with chicken

Ingredients: Broiler, Mushroom

Ingredients: dried Chili, ginger, onion, cooking wine, etc.

1 Wash the chicken and chop it into small pieces;

2. Soak mushrooms in warm water for 30 minutes and then wash them for later use;

3 Heat a pot, add a small amount of oil, stir-fry the chicken pieces when the oil is hot, add onion, ginger, star anise, dried red pepper, salt, soy sauce, sugar and cooking wine, stir-fry the chicken until the color changes, stir-fry the chicken evenly, add appropriate amount of water and stew for about 10 minute, then pour in mushrooms and stew for 30 to 40 minutes on medium fire.

5. Black pepper chicken chops

Ingredients: chicken chops

Ingredients: black pepper juice, other seasonings.

1 Heat the pan, and put down the pickled chicken skin without oil;

2 small fire 10 minute will force out all the grease in the chicken skin;

3 Turn over and cook for 8 minutes;

4. Pour out all the oil, turn it over again, and stew for 1 min to make the skin crisp.

After serving, pour in the cooked black pepper juice.

6. Ginseng chicken soup

Ingredients: old hen, ginseng and pig exhibition

Ingredients: pork liver, medlar, ginger, red dates, etc.

1 First, cut the chicken and wash it, cut the pig into pieces and wash the ginseng;

2. Boil the water in the pot to boiling point, put the chicken and pig in the exhibition and cook them to remove the blood stains on the surface, then pour them out and rinse them with clear water;

3. Put pork liver, chicken, fresh ginseng, medlar, ginger and red dates into a stew pot, add water for 2 hours, and add salt and chicken powder to serve.

7. white-cut chicken

Ingredients: Sanhuang chicken

Ingredients: ginger, onion, cooking wine

1 Sanhuang chicken is washed and eviscerated;

2. Stuff the onion and ginger slices into the chicken belly, pour some cooking wine on the chicken, and then steam it in a steamer over medium heat;

After 3 pots are boiled, steam for about three or four minutes, turn the chicken over, cover it and steam for two or three minutes, then turn off the fire and don't lift the cover, so stew for five minutes;

4 Dip: Cut the green onions, shallots and ginger into pieces, add salt, a little white pepper and chicken powder, and pour in sesame oil and stir well;

Cut the chicken into pieces and put them on a plate, then dip them in the ingredients.

8. Hand-shredded chicken

Ingredients: chicken, white sesame, fried peanuts.

Ingredients: sugar, Chili oil, sesame oil, soy sauce, coriander, carrot, etc.

1 Wash and dry chicken, add salt, cooking wine, sesame oil and white pepper to marinate for 30 minutes; Carrots and coriander are written as side dishes;

2 Boil half a pot of water, add the marinated Sanhuang chicken, cover and steam for 25 minutes until cooked, take it out and let it cool;

3. Tear the Sanhuang chicken into strips and put them in the plate for later use; Peanuts are put into a fresh-keeping bag and smashed into powder;

4. Heat oil in a pan, add Jiang Mo and minced onion and garlic, stir-fry until fragrant, and pour in pepper powder and cooked white sesame seeds.

5 Mix the chicken with various sauces.

9. saliva chicken

Ingredients: 1 small three-yellow chicken.

Ingredients: onion, ginger, chilli sauce, pepper, etc.

1 Wash the chicken, chop it into small pieces, add ginger slices and shallots, and marinate with a little salt for a while;

2 Heat another pot, put two spoonfuls of vegetable oil, heat the oil to 70%, add pepper and onion ginger and saute until fragrant;

3. Filter pepper and onion ginger with a strainer, pour the hot oil into a bowl filled with chilli sauce, and mix well;

4. Boil water in the pot. After the water is boiled, pour the chicken and ginger into the pot and blanch the blood.

5 Cook until the chicken is not cooked, immediately turn off the fire, keep the chicken soaked in water for about 10 minute, then take it out, rinse it with clear water, soak it in cold water for 5 minutes, put it on a plate, pour the red oil in step 3 on the chicken, and sprinkle a little chopped green onion and peanuts.

10. Salted roast chicken

Ingredients: Sanhuang chicken

Ingredients: coarse salt, cooking wine

1 Wash and dry the chicken, hang it and dry it as much as possible;

2 Insert two chicken feet into the abdomen from the tail, wrap them with tin foil, and pass toothpicks through the neck and tail of the chicken to prevent the gauze from spreading;

Heat 3 pots, add coarse salt and fry until yellow. Spread about 1/3 coarse salt evenly on the bottom of the pot, put the chicken into the pot, and then spread the remaining coarse salt. Cover and stew for 6 minutes, turn the chicken over, bake for 6 minutes, and finally stew for 12 minutes.

1 1. Chicken slices with mushrooms

Ingredients: half a chicken.

Ingredients: dried mushrooms, oyster sauce, etc.

1 Chop chicken into small pieces, marinate with salt and oyster sauce, and soak dried mushrooms for later use;

2 Cut the mushrooms into four and a half pieces, mix them evenly with the pickled chicken pieces, and then mix in the flour. A little more starch helps to keep the meat fresh and tender;

3. Spread the chicken nuggets and mushrooms evenly in a dish;

4. After the water in the steamer is boiled, put the chicken pieces in the steamer and steam for 10 minute, then turn off the fire and open the lid for 6-8 minutes.

12. curry potato chicken

Ingredients: chicken and potatoes

Ingredients: curry powder, soy sauce, cooking wine powder, salt, etc.

Exercise:

1 Cut chicken into pieces, marinate with a little salt, soy sauce and cooking wine for half an hour, peel potatoes and cut into small pieces, and drain;

2 hot oil pan, drain the potato pieces into the pan and fry until both sides are golden;

3. Add the marinated chicken pieces and fry them in a half-frying and half-frying way until the chicken changes color;

4 Add appropriate amount of soy sauce, sugar and cooking wine, stir-fry evenly; Melt curry powder with 1 tbsp water, then pour it into the pot and stir-fry for a few times;

5. Add clean water without 1/3 material, and simmer for 10 minutes after the fire is boiled!

13. Tea smoked chicken

Ingredients: a chicken, tea, dried roses, brown sugar, rice and water.

Exercise:

1 Put the smoked material into a small gauze bag, then put it into a pot, cover the pot and burn until it smokes.

2 put the cooked food in and smoke it for 8 minutes.

Wash the whole chicken and air dry for 2 hours.

4 Marinate chicken with marinade for no more than 2 hours.

5. Stir-fry ginger, onion and onion until translucent, and add white wine, chicken juice, water, black soy sauce and rock sugar to boil.

6 Put the chicken in and cook 10- 15 minutes. Turn off the heating.

6 Turn the chicken over every 10 minute, so that the boiling lasts 1 hour.

14. Shaoxing drunken chicken

Ingredients: 1 bottle of Shaoxing wine, 1 cup of vegetarian oyster sauce and 1 tablespoon of sugar.

Exercise:

1. Wash all the ingredients, wash and drain the chicken legs, smear the ingredients A, onion and ginger, steam in a steamer for about 20-25 minutes, take them out and let them cool, leaving the soup for later use.

2. Add ingredients and material B into the pot, boil, turn off the fire, let it cool, add chicken legs and soup, put it in cold water for rapid cooling, put it in the freezer 1 hour, then move it into the freezer for about 6 hours, take it out and cut it into pieces.

15. Cucurbita pepo

Ingredients: a chicken, onion, ginger, cinnamon and star anise.

Exercise:

1. Slaughter the chicken, take out its internal organs, wash it, float in water for 30 minutes, remove blood stains and chop off its claws.

2. Put it in a boiling water pot and cook for about 30 minutes.

3. Take it out, cut off the tendons on the leg bones, put it in a steaming basin, inject1500ml broth to drown the chicken, and then add yellow wine, soy sauce and refined salt.

4. Put the onion, ginger, cinnamon and star anise on the chicken, steam it in a cage for about 2 hours, take it out to remove water, and cut the chicken along the spine.

5. Add rapeseed oil to the wok, heat it to 80% heat with high fire, push the chicken back to the wok, stir it with a spoon, and when it is fried to golden brown, take it out and drain it in a colander.

6. Put the chicken breast up, put it into a gourd shape by hand, put it in the hazelnut, and bring salt and pepper when serving.

16. Baile smoked chicken

Ingredients: (clove, star anise, fennel, pepper, kaempferia kaempferia, Amomum villosum, nutmeg, cinnamon, dried tangerine peel, cinnamon) salt, old chicken soup and sugar.

Exercise:

1. Slaughter live chickens, drain the blood, then soak them in hot water and pluck them. Wash the chicken inside and outside with clear water and drain. Then put the chicken leg in the abdomen, put the wings on the back and put the head under the arm, which is very beautiful.

2. Put the chicken blank in the pot, put the material A in a gauze bag and put it in the pot, add other seasonings (salt ratio: about 600g refined salt per 20kg white striped chicken), and add the soup stock and clear water (submerged chicken).

3. Boil the soup with high fire, skim off the floating foam, cover it and cook it with low fire. The specific cooking time depends on the variety and size of the chicken, which is generally 1-2 hours.

Take out the cooked chicken and let it cool before smoking. When smoking, the temperature of the smoking pot is about 120℃, the white sugar is put into the bottom of the pot twice, and 50 grams of white sugar is put into every 7.5 kilograms of cooked chicken.

5. Put the chicken on the iron grate, cover it and smoke for about 30 seconds at a time. Smoked chicken can be eaten after coated with sesame oil or cooked soybean oil.

17. Dezhou paji

Ingredients: (Zanthoxylum bungeanum, Illicium verum, Pericarpium Citri Tangerinae, Cinnamomum cassia, Cinnamomum cassia leaves, clove, Amomum tsaoko, Amomum cardamom, Kaempferia Kaempferia, Glycyrrhiza uralensis and Foeniculum vulgare each 1g).

working methods

1, take a bowl of maltose, add 3-4 spoonfuls of water to the bowl, dilute the maltose and stir evenly.

2. Clean the tender chicken, wash the epidermis and abdomen, and dry it for later use.

3. Put the dried chicken into maltose water, spread it evenly and take it out.

4. Add soy sauce to the pot, bring to a boil with low heat, add material A, continue to stew for 1-2 minutes, then add water to boil, and then turn to low heat to continue cooking.

5. Take another clean pot, pour salad oil and heat it to 80%. Fry the tender chicken in oil until golden brown, then take it out and put it in a boiling pot for later use.

6. Pour "4" into a large cooking pot. It's better that the soup has just passed the chicken. If it is not enough, add a proper amount of water, cover the pot, boil over high fire, skim the floating foam, add a proper amount of salt, and stew for about 1 hour and 15 minutes until the chicken is crisp and rotten.

7. Take out the tender chicken and put it on the plate.

18. Daokou roast chicken

Ingredients: (Spice, Amomum Tsaoko, Zanthoxylum bungeanum, Glycyrrhiza uralensis Fisch, Illicium verum, Cinnamon, Amomum villosum, Cardamom, Clove and Fennel) Salt, monosodium glutamate, sugar, soy sauce and water.

Exercise:

1. Slaughter broilers, clean them, drain the water and dry the skin.

2. Spread honey evenly on the chicken skin, dry it, put it on a baking tray covered with tin foil, bake it in a preheated oven at 180 degrees until one side is colored, and then turn it over and bake the other side.

5. Boil the water in the pot, add material A, and add salt, monosodium glutamate, sugar, soy sauce, ginger, onion and garlic to boil 1 hour.

6. Remove the dregs, add the roasted and colored chicken, boil over high fire, turn to low heat for 2 hours, turn off the fire, soak for 1 hour, and eat immediately.

19. Fuliji roast chicken

Ingredients: (Cortex Cinnamomi Japonici, Rhizoma Alpiniae, Fructus Amomi, Fructus Zanthoxyli, Rhizoma Kaempferiae, Pericarpium Citri Tangerinae, and Flos Caryophylli)

Exercise:

1. Slaughter the chicken, drain the blood, scald it with hot water, depilate it, wash it, make a small incision in the neck near the shoulder, and take out the crop; Then wash the anal bone with water.

2. First, break the thigh bone with the back of the knife, cross the two legs into the chicken's abdomen from the opening above the anus, and then pierce the right wing from the slaughtered knife edge to expose the tip of the wing from the chicken's mouth. The chicken's head is bent backward and nailed under the chicken's arm, and the left arm is inward and nailed to the back, in line with the right arm. Finally, open the two chicken feet of the chicken abdomen and cling to the chicken abdomen.

3. Hang other chickens in the shade, dry the water, dip them in maltose with a brush, spread them evenly, fry them in a large oil pan until golden brown, then take them out, and use the remaining oil for other purposes.

4. Put enough water into the cauldron, put the material A into a gauze bag, tie the bag tightly, put it into the pot, boil the water, then add sugar and salt to adjust the taste, put the fried chicken in neatly, boil it with strong fire, skim the floating foam, cook for 5 minutes, turn the chicken up and down once in the pot, cover the pot, and cook for 4-6 hours with slow fire until the meat is rotten and deboned.

5. The marinade of boiled chicken should be stored properly and used later. The more old gravy is used, the more fragrant it will be. Take out the spice bag after the chicken is cooked, and put it in the next time when the chicken is cooked. Generally, it can be used 2-3 times. If you cook 1 chicken, you can use casserole, reduce the amount of spices, or use some marinade.

20. Sesame Crispy Chicken

Marinade: Huai salt, roast goose sauce, peanut butter.

Ingredients: garlic, fresh galangal, white sesame 1.

Epithelial materials: crispy chicken skin water, egg white.

Exercise:

1. Wash the chicken, marinate it with marinade to taste, boil a pot of boiling water to scald the chicken skin, hook it with double circles, put the crispy chicken skin water on it, hang it in a ventilated place and blow it until the chicken skin is 70% dry.

2. Brush the chicken evenly with egg white, wrap it with white sesame seeds, and blow dry with a fan again.

3. Preheat the oven to 265,438+00 degrees, put the chicken in the oven to cook and take it out. When serving, fry until the skin is crisp.

2 1. Jiangnan Baihua Chicken

Seasoning: salt, seasoning powder, sesame oil, Shaoxing wine, dry powder, wet powder, pepper and oil.

Exercise:

1. Slaughter the chicken, cut the chicken back from neck to tail, slowly peel off the skin from the chicken wings on both sides, cut off the chicken head, chicken wings and chicken tail, and steam for later use.

2. Remove the grease from the chicken skin, lay the whole chicken skin flat on the chopping block, and poke several small holes with the tip of the knife.

Make the chicken skin not shrink too much after steaming, then smooth the chicken skin, and then pat the thin dry powder on the lippi of the chicken.

3. Mix the shrimp glue and crab meat evenly, smear it on the chicken lippi, slightly cover the chicken skin, and finally smooth the shrimp and crab meat brewed on the chicken lippi with egg white.

4. Heat the oil in the pot to 60% heat, add "3" and fry until golden brown, take it out, raise the oil temperature to 70% heat, then add "3" to squeeze out the oil inside, cut it into three strips on the chopping board, and then cut each strip into eight Japanese-shaped blocks. Put the chicken skin up, put it in a plate with the chicken head, chicken wings and chicken tail, and serve as a prototype of the chicken.

22. Imperial Steamed Chicken

Ingredients: a chicken, 800g of nucleotide, 200g of amino acid,150g of monosodium glutamate, 5g of chicken bone powder, mixed evenly.

Exercise:

1. Wash the chicken, brew it with running water for 2 hours until there is no blood, cut the belly of the chicken twice, put it in a pot, add salt and soy sauce to marinate 10 minute.

2. Add rapeseed oil to the pot. When it's 50% hot, add pork belly and fry on low heat until both sides are golden. Take it out and use it

3. Add clear water to the pot, add white sugar and soy sauce to boil, add chicken powder and mix well, add marinated chicken and stew for about 2 minutes until the skin is tight, remove and control the moisture, spread it evenly on the chicken surface with soy sauce, and then add chicken, chicken liver, chestnuts, pork belly, chicken gizzards, ginger slices and dried red peppers.

4. Uncover the lid to see if the soup is enough (because some pots leak water), then cover it and stew it on low heat 1 hour. When the soup is thick, golden in color and dry in skin moisture, leave the fire and sprinkle with homemade spice powder, monosodium glutamate and chopped green onion.

When cooking chicken, you must use clay pots and honeycomb briquet stoves, and open the lid after the chicken is cooked for 1 hour to see if the soup is enough, because some clay pots will leak if used for a long time. If you find that there is not enough water, you need to add the original soup of cooked chicken, and the amount is better than the chicken wings, and then cover it and cook 1 hour.

23. Linyi fried chicken

Ingredients: a chicken, pepper, cinnamon, angelica dahurica, onion ginger.

Exercise:

1. Heat a wok, add peanut oil to high heat, add pepper, cinnamon, angelica dahurica, onion and ginger, add chicken pieces, stir-fry over medium heat for 3 minutes, stir-fry until the muscles shrink and turn white, and add dried diced pepper to stir-fry the smell of pepper.

2. Add fried chicken ingredients (fennel, pepper, cinnamon, angelica dahurica, cardamom, Amomum villosum and Amomum tsaoko into powder), add soy sauce and broth, add salt, boil over high fire and stew for 40-50 minutes.

3. After 40 minutes, collect the juice with strong fire, stir-fry the garlic slices and green and red pepper slices, stir-fry the chicken essence and monosodium glutamate evenly, pour in the oil, take out the pot and put it into the pot.

24. Beggar Chicken

Ingredients: Sanhuang chicken, mushrooms, onions, lotus leaves and flour.

Accessories: cooking wine, soy sauce, salt, pepper, wine, onion, ginger and oyster sauce.

Exercise:

1. First, break the bones of the chicken leg with the back of a knife for folding and molding. Add seasonings such as onion, ginger, garlic, salt, oyster sauce, cooking wine and pepper to chicken. Rub the seasoning into the chicken.

2. Stir-fry the pepper, crush the fried pepper with a rolling pin, and then add it to the chicken for pickling; Cover with plastic wrap, marinate in the refrigerator for more than an hour, take out and mix, and then wrap the marinated chicken with spiced powder and pepper.

3. Shred onion and shiitake mushrooms for later use, and put them into the remaining juice of pickled chicken for full mixing; Stuff the mixed shredded mushroom with seasonings such as shredded onion, shredded ginger and shredded garlic into the chicken's abdomen, and fix the chicken's abdomen with a toothpick.

4. Soak the dried lotus leaf in cold water for a while, and wait for it to bubble if time permits; Wrap the chicken in the soaked lotus leaf.

5. Mix the noodles with cold water and white wine, and make the noodles into dough with moderate hardness. Remember not to be too thin.

6. Let it stand for a period of time and wait for fermentation, and roll the dough into a disc of appropriate size.

7. Put the chicken wrapped in lotus leaves in the middle and wrap it with dough.

8. Brush the baking tray with oil, and it is best to put a piece of tin foil on it.

9. Put in an oven or microwave oven, preheat to 160 degrees, and bake the middle and lower layers for 80 minutes; If the chicken is very big, the baking time needs to be extended.

10, knock the dough and peel the lotus leaves. If you can cut a knife in the middle, there will be a lot of things in your stomach.