How to cook chicken
Zhao roast chicken fan
Composition:
Chicken legs, broccoli, Hu Sha cloth
Cooking wine, light soy sauce, light soy sauce, honey and black pepper:
1, blanch chicken legs with a little salt, a little black pepper, a spoonful of oblique wine and half a spoonful of olive oil for 20 minutes. 2. Adjust the sauce for use: two spoonfuls of soy sauce,-one spoonful of soy sauce, one spoonful of cooking wine, one spoonful of oyster sauce, one spoonful of honey and half a bowl of water.
3, after the hot pot, the chicken skin is facing down and slowly fried. Stir-fry for 5 minutes, then turn over and add the sauce and cook for a while.
Turn the fire to collect the juice (not completely dry)
4. Cut the fried chicken legs into appropriate thin slices and spread them on the rice, then mix with broccoli and Hu Sha cloth, and finally pour the sauce.
Roasted chicken with chestnuts
Composition:
2 drumsticks, 250g chestnuts, ginger, garlic, star anise, cinnamon leaves, cooking oil.
Exercise:
1, secret sauce: cooking wine 1 spoon, oyster sauce 1 spoon, soy sauce 1 spoon, soy sauce 1 spoon, a little salt, a little sugar and 2 spoons starch.
2. Prepare chicken leg meat, cut into pieces, clean and blanch.
3. Prepare ginger, rattan, star anise, cinnamon, fragrant leaves, edible oil and secret sauce: (cooking wine, oyster sauce, soy sauce, salt, sugar and starch) 4. Add oil and ginger to a hot pan, stir-fry, add chicken and stir-fry, add star anise, cinnamon and fragrant leaves, then pour in the secret sauce, chestnuts and water.
Pouring meat part
Composition:
2 pieces of chicken breast, green pepper 1, humengbu 1, egg 1, corn starch 100g. Exercise:
1. Cut the chicken into small pieces, add appropriate amount of salt, pepper and 1 tbsp cooking wine and marinate for 20 minutes.
2. Mix bowl juice: add 1 tbsp starch, 2 tbsp sugar, a little salt, 2 tbsp white vinegar, 2 tbsp light soy sauce, half a tbsp light soy sauce, 1 tbsp oyster sauce and half a bowl of water and mix well.
3. Add 1 egg,100g corn starch, a little water and 3 tbsp oil to the marinated chicken, and stir well to make the chicken covered with batter.
4. Pour the oil in the pot, heat it, add the meat, fry until the surface is golden, take it out, leave the oil in the pot, add the spine, green pepper slices and carrots, and stir fry.
Cumin chicken
Composition:
Chicken breast, minced garlic, cumin powder, pepper, Chili powder, cooking wine, soy sauce, oyster sauce, starch, salt and pepper.
Exercise:
1. Wash the chicken and cut it into cubes. Add 1 tbsp minced garlic, 1 tbsp cooking wine, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp starch and half a tbsp black pepper and marinate for 20 minutes.
2. Brush a thin layer of cooking oil in the pot, add the diced chicken and stir fry until the discolored surface is a little brown.
Add 1 spoonful of Chili powder, 1 spoonful of cumin, half a spoonful of salt and pepper, and stir well.
Fried chicken with fungus
Composition:
Chicken breast, fungus, onion, green pepper
Exercise:
1. Slice the chicken breast, add minced onion and ginger, a spoonful of cooking wine, a spoonful of soy sauce and a spoonful of starch, stir evenly and marinate 15 minutes (enough marinating time can make the chicken taste more tender and smooth).
2, other ingredients are ready, add a spoonful of oil to the pot, add chicken slices and fry until both sides change color.
3. Add a spoonful of oil to another pot, add chopped green onion, add onion and stir-fry until soft, then add auricularia auricula, add a spoonful of soy sauce and oyster sauce, add chicken slices and stir-fry, and then add 1: 1 salt and sugar.
4. Add green pepper and red pepper and stir fry. Finally, the water starch is thickened to be thick.
Chicken with tomato sauce
Composition:
Tomato, chicken breast, corn kernels, soy sauce, salt, black pepper and onion.
Exercise:
1. Cross the tomatoes at the top, blanch them in hot water for two minutes, remove the skins and chop them.
2. Cut the chicken breast into pieces, add 1 tablespoon soy sauce and marinate with black pepper 15 minutes.
3, put a little oil in the pot to heat up, add tomatoes to stir-fry soup, add a bowl of water, add chicken, stew corn kernels 10 minutes. Add a spoonful of soy sauce to taste, and add onions before taking out.
Spicy taro chicken
Composition:
Chicken leg, taro, green pepper, river, ginger, onion, dried pepper, pepper and star anise. Bean paste, soy sauce, a little soy sauce, 1 tablespoon sugar, a little salt.
Exercise:
1. Cut chicken legs into pieces, soak them in clear water to remove blood, take them out and drain them, peel taro and cut them into pieces, and soak them in clear water for later use.
2. Pour the oil in the pan, stir-fry the ginger slices, stir-fry the chicken pieces until the water is dry, and put them on after a slight coke. In the original pot, there is little oil, onion, star anise, pepper, dried Chili, 1 tablespoon bean paste, and stir-fry over low heat to give a fragrance.
3. Pour in chicken nuggets and taro and stir-fry until the color is the highest. Add sugar, 2-3 tablespoons of soy sauce, a little soy sauce and a little salt.
4. Add boiling water to the chicken nuggets. After boiling, turn to low heat and simmer for about 20 minutes. Remember to turn the middle of the pot over. Finally, collect the soup and sprinkle with green pepper.
Fried diced chicken with mushrooms
Composition:
300 grams of chicken breast, 200 grams of seafood mushrooms, white mushrooms 100 grams, and three green peppers each.
Exercise:
1, diced chicken breast, sliced seafood mushrooms, sliced white mushrooms and chopped green peppers.
2, pickled chicken breast: add a spoonful of cooking wine, a teaspoon of salt, touch oyster sauce, a little black pepper, half a spoonful of starch marinate for ten minutes.
3. Stir-fry the diced chicken in oil until it changes color, then stir-fry the mushrooms and green peppers for three minutes, add a spoonful of oyster sauce and a spoonful of soy sauce, and then add a little black pepper to stir evenly.