Original answer I am very happy to answer this question. How to stir-fry delicious marinated chicken? First, you need to marinate the chicken to make it smooth and tender, and there must be no fishy smell. Then the fried marinated chicken will definitely be more delicious. It’s delicious. Now I’ll share a more delicious way to make marinated chicken! Ingredients: half chicken, appropriate amounts of fresh mushrooms, ginger, garlic, green onions, pepper, cooking wine, soy sauce, salt, balsamic vinegar, sugar, and pepper.

1. Clean half the chicken and cut it into small pieces for later use. Cut off the roots of the fresh mushrooms, wash and slice them for later use. Peel, clean and chop the ginger for later use. Clean and chop the peppers for later use. Wash the garlic. Cleanly chop and set aside. Clean and clean green onions and cut into sections. Set aside.

2 Pour a little cooking wine, salt, and shredded ginger into the bowl, put the cut chicken into the bowl and marinate for a few minutes, take out the marinated chicken pieces, and put them into another bowl. In a bowl, pour a little water, balsamic vinegar, and salt and stir evenly. After stirring, marinate for about 20 minutes. The marinated chicken will not only have no fishy smell, but will also be very smooth and tender.

3. Heat a pot, add an appropriate amount of oil, add minced ginger, minced garlic, minced green onion, and chili pepper and stir-fry over low heat until fragrant. Add chicken and stir-fry over medium heat for a while, then add in and cut into pieces. Add the shiitake mushroom slices and stir-fry for a while. Add an appropriate amount of water and simmer for a while. Add an appropriate amount of soy sauce, balsamic vinegar, sugar, and pepper and stir-fry evenly before serving.

Marinated chicken, braised or stewed is delicious. And marinated chicken is very nutritious.

How to fry capon deliciously? For this question, I think I would choose to use Cloud Fungus Stewed Chicken to eat it. In this way, the chicken meat will be fresh and tender, and the soup will taste sweet and delicious. Cloud fungus stewed chicken is the most traditional recipe in my hometown. It is also an indispensable main dish at Liling banquet!

In the rural areas of Liling, every household raises capons. Because capons grow faster and larger than roosters. The largest ones raised from spring to New Year can grow to 13-14 pounds. And the meat is tender and plump. Killing capons during the Chinese New Year has become a habit among ordinary people. The New Year’s Eve dinner is bound to be served with chicken stewed with cloud ears. This dish has been with me since my childhood. The reason why it has been passed down for a long time shows that this dish does have its unique flavor and charm.

Let me introduce how to make chicken stewed with cloud fungus. Prepare ingredients:

1. 300 grams of capon meat, 20 grams of cloud fungus, 5 slices of ginger, 5 green onions, 1 spoon of light soy sauce, appropriate amount of salt and chicken essence.

2. Wash the chicken and chop into small pieces and set aside.

2. Wash the soaked cloud fungus, cut the ginger into thin strips, and cut the green onion into sections and set aside.

3. Heat an appropriate amount of vegetable oil in a pan, add chicken and shredded ginger and stir-fry for 1 minute. Add 1 tablespoon light soy sauce to adjust color. Stir-fry for a few times, then add water to cover the chicken pieces and simmer.

4. After the water boils, cook for about 5 minutes, add cloud fungus and cook for 1-2 minutes. Then add scallions.

5. When the soup becomes less, add appropriate amount of salt and chicken essence, stir-fry for a few times and remove from the pot.

Capon stewed with cloud fungus, the meat is tender and delicious, the soup is sweet and nutritious. Especially suitable for children who don't eat chili peppers. Warm tips:

1. Do not blanch the capon meat, otherwise the freshness of the chicken will be lost. Just drain it after cleaning it.

2. Add enough water at one time, do not add water halfway. Will affect the taste.

Hello, I am the eldest cousin of Meitou. I am very happy to share my method with you.

Whether the capon is stir-fried raw or cooked, the taste is different

1. Generally, we boil the capon in boiling water until it is 8 mature, remove it and cut it into pieces for later use.

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2. You can check out the 4 side dishes I have for stir-fry and see if you like it.

3. I personally like stir-fried celery, ginger and garlic. It is very fragrant. It is called Nianli Chicken in our local area.

Look at my 4 side dishes, which are the most delicious when fried chicken

Step one: Preparation of ingredients. The side dishes used in this fried chicken are very common, including scallions, ginger, dried peppers, and bell peppers. The aniseed ingredients include Sichuan peppercorns, star anise, and pepper. The ingredients include light soy sauce, dark soy sauce, cooking wine, and mature vinegar. The most important ingredient among these ingredients is "chicken". The chicken we chose is three-juice chicken. Three-juice chicken is the most famous in Shandong. This kind of chicken is raised in the mountains. The chicken is tender and plump. Due to long-term activities in the wild, the meat of this kind of chicken is very strong and chewy. And there is a legend that if a three-juice chicken like this is left in the wild for a long time, it can fly like a pheasant. Generally speaking, this kind of chicken has less fat and more lean meat. This kind of chicken is also the most popular type of chicken on the market. However, this kind of chicken is relatively small and not suitable for too many people to eat. That's why fewer people buy it.

This kind of chicken is also very rich in nutrients, such as the iron factor in the meat, which can increase the body's immunity, especially for children, and helps children grow taller. If your kids don’t want to eat meat, parents can try making this stir-fried chicken and I guarantee they’ll eat it up. Of course, this is not to say that other chickens are not good. Each has its own shortcomings. You can also choose according to your own preferences.

As for other ingredients, they are extremely common. You can buy them all at one stop at the nearest supermarket or market, which is very convenient.

Step 2: Cleaning of ingredients. We will rinse the purchased three-yellow chicken with clean water first, then scoop out the internal organs of the chicken, and place the internal organs in a bowl for later use. Next we will clean the inside of the chicken. There is a black membrane on the side of the internal organs of this three-juice chicken, which must be scraped off with a kitchen knife, otherwise the whole chicken will emit a fishy smell after being cooked. After cutting off the black membrane, we soaked the chicken in water at about 60 degrees, and then poured cooking wine and mature vinegar into the water. The function of cooking wine is to remove the fishy smell, while the function of mature vinegar is to make the chicken skin in the basin crispy. Let it brew for 20 minutes and then take it out. After taking it out, due to the high temperature of the water, the chicken feathers on the chicken are instantly softened. You can use tweezers to pull out the excess chicken feathers now. After processing, wash the chicken again.

Step 3: Processing of three-juice chicken. We drain the washed three-yellow chicken and put it on the chopping board, then chop the chicken into small pieces with a kitchen knife, and remove the eyes from the chicken head. There is blood in the eyes of the chicken. The blood will be broken when frying, causing The whole chicken started to smell fishy. After cutting into several pieces, in order to ensure a smoother taste, we soaked the chicken pieces again, put the chicken pieces into a basin, and let the water cover the chicken pieces to soak out the blood in the chicken pieces. Sprinkle a small amount of table salt and white vinegar into the basin. That's it, just brew it for an hour. Half an hour later, we took out the fried chicken and quickly squeezed the chicken dry with our hands. Next, we started marinating the chicken.

Step 4: Marinate the chicken. We first take out a vegetable basin, then put the chicken with controlled water into the basin, and then pour in 2 grams of salt, 2 grams of MSG, 3 grams of soy sauce, 3 grams of oil, 2 grams of pepper, and 2 grams of cooking wine. After pouring these ingredients in, use a mixer to mix evenly. After mixing for 2 minutes, knead with your hands. After kneading for one minute, place it in the refrigerator for 10 minutes. During the refrigeration process, we need to take out the chicken continuously and rub it with our hands for a while. This is done because it allows the chicken in the pot to absorb the flavor quickly. After 10 minutes, we take out the chicken from the refrigerator, pour 2 grams of sesame oil into the basin, and then add an appropriate amount of starch and pinch it. Only in this way will the fried chicken be crispier. Knead for 5 minutes and set aside.

Step 5: Preparation of ingredients. At this time, we first cut the raw onions and fresh ginger into segments, then use a kitchen knife to smash the dried chili peppers, bell peppers, and garlic, and then chop them into fine pieces. Set these mince aside. In the process of processing garlic, it is best if you have tools for pounding garlic. Pounding the garlic into garlic can better infuse the flavor into the chicken pieces. Next, let’s make the pot first. This method can prevent the ingredients from sticking to the pot and make the dishes very fragrant. Next, we pour out the oil from the refining pot, add new oil, and then turn the heat to medium to allow the oil in the pot to heat up quickly.

When the temperature reaches 90 degrees, we pour the previously prepared side dishes into the pot, stir-fry the oil until fragrant, and then pour the marinated chicken pieces into the pot. Then turn the low heat to high heat and start stir-frying the chicken nuggets. During the frying process, stir fry constantly so that the chicken nuggets in the pot are heated evenly. After frying for 1 minute, we pour in the raw chicken. Smoke to add some flavor, then cover the lid and let the chicken in the pot simmer for 5 minutes. After 5 minutes, pour dark soy sauce into the pot for coloring, and begin to collect the juice. The purpose of the juice collection is to dry out the excess water in the wok, making the fried chicken more flavorful. During the frying process, we need to remove the aniseed from the frying pan, otherwise if it stays in the pot for a long time, the fried chicken will emit a bitter taste.

After that, we will fry it for 10 minutes and then put it on the plate. If you are not satisfied with the color of this dish, you can take out a piece of lettuce or It’s chopped green onion, then chop it into pieces and sprinkle the minced pieces evenly on the chicken pieces.

The key is to soak it and rinse it repeatedly with running water to reduce the salt