We Chinese eat almost 7 billion chickens every year, which shows our love for chicken.

Let me share with you how to make chicken that I think is delicious.

Ingredients for large plate chicken: chicken, potatoes, onions, green and red peppers, ginger, garlic, soy sauce, dried chili peppers, Sichuan peppercorns, beer, rock sugar, salt, bean paste, and chicken essence.

First, clean the chicken, chop it into pieces and blanch it in water to remove the blood foam. Peel and cut the potatoes into cubes. Cut the onions and green and red peppers into cubes and set aside. Add an appropriate amount of oil to the pot, then add a few pieces of rock sugar and stir-fry over low heat until the sugar color turns into pieces.

After melting and turning into a caramel color, stir-fry the chicken pieces and coat them with sugar; then stir-fry the onions, ginger, Sichuan peppercorns and dried chilies until fragrant, add a spoonful of bean paste and stir-fry the red oil, add soy sauce to taste in advance;

After stir-frying, add two cans of beer. If it is not enough, add some water to cover all the ingredients. After boiling over high heat, add potato cubes and simmer for 5 minutes. After simmering for about 20 minutes, add onions and green and red peppers and stir-fry evenly.

Cook again for about 3 minutes. If there is still too much soup, turn up the heat and reduce it. Season with a little salt and chicken essence and put it on a plate. You can cook some trousers noodles in advance and put them on the plate of the large chicken, covering it with the soup.

The noodles are also delicious.

Ingredients for white-cut chicken: chicken, onions, ginger, garlic, cooked oil, and ice water.

First of all, it is best to buy free-range three-yellow chicken. The most important thing for white-cut chicken to taste delicious is that the chicken itself must be of high quality. Forget the frozen white-strip chicken, it is difficult to achieve the effect of crispy skin and tender meat; add green onions to a large pot

, boil water with ginger slices, turn to low heat after the water boils, keep the soup noodles from rolling over and causing small bubbles at the bottom of the pot, and soak the chicken in; soak for 10 seconds, remove and control the water, and then soak back again, repeat this about three or four times,

Then immerse the whole chicken into the pot, cover it, wait for a while, turn off the heat and simmer for 20 minutes (depending on the size of the chicken); when the time is almost up, you can use chopsticks to insert the thickest parts of the chicken legs or breasts, and there will be no blood coming out.

It's almost cooked. Take it out and immediately put it into the ice water we prepared to chill and soak for about 10 minutes. Finally, take it out and wipe it dry. Apply some cooked oil and chop into pieces and serve. You can use onions, ginger and garlic to make a paste, add

Add salt, light soy sauce, etc. to make a dipping sauce that suits your taste, and you're good to go.