Ingredients: rooster 800g.

Accessories: celery 100g

Seasoning: 50 grams of Zanthoxylum bungeanum (dried red tip), 5 grams of pepper, 5 grams of lobster sauce 15, 5 grams of spiced powder, 30 grams of watercress, 25 grams of ginger, 40 grams of onion, 0/50 grams of lard/kloc-(refined), 3 grams of monosodium glutamate, 3 grams of chicken essence, 4 grams of sugar and 65430 cooking wine.

Characteristics of griddle chicken:

Red and bright color, tender meat, spicy and refreshing, attractive aroma.

Teach you how to cook griddle chicken, and how to cook griddle chicken is delicious.

1. Remove seeds and pedicels from dried peppers and cut into sections about 2 cm long;

2. Clean the celery and cut it into sections about five centimeters long;

3. Wash ginger and cut into ginger slices;

4. Wash the onion and cut the onion into sections;

5. Wash the native chicken, cut it into pieces about 2.5 cm in size, put it in a basin, add refined salt, ginger slices, onion segments and cooking wine and mix well 10 minute;

6. Put the pot on the fire, heat the refined oil to 70%, add the chicken and fry it until it is dry, and then take it out;

7. Leave a little oil in the pot, burn it to 50% heat, dry the Chili festival, stir-fry the Chili and remove it;

8. Heat 40% oil in the pot, add Pixian watercress, ginger slices and shallots, stir-fry and color, add brine, add chafing dish ingredients, boil and cook for a few minutes, remove residues, pour chicken pieces, add cooking wine, Laoganma douchi, dried Chili, pepper, celery, white sugar, chicken essence, monosodium glutamate and sesame oil, overturn and mix well.

9. Put the pot into a steel pot and take it out with a spatula and an alcohol stove;

10. After serving, light a fire and stir-fry with a spatula until the soup is dry and fragrant.

Homecooked fried chicken

Materials:

1 Chicken, ginger, onion, dry powder of nine-story tower, garlic, salt, chicken essence, pepper, oyster sauce, cooking wine, soy sauce, cornmeal, oil and sesame oil.

Practice: 1. Wash and chop chicken, and mince ginger and garlic for later use.

2. Add a proper amount of oil, sesame oil, 2 teaspoons of cooking wine, a little pepper, a little soy sauce, a little salt, chicken essence and raw sugar powder to the chicken, mix evenly and marinate 1 hour.

3. Stir-fry garlic, ginger and Xia Guang chicken for a while, then add 1 rice bowl water, appropriate amount of soy sauce and sugar, stir-fry evenly, and simmer for about 10 minute until the chicken is soft and juicy.

4. Sprinkle onion and a proper amount of nine-story tower and mix well.

Fried chicken slices

Materials:

400g of tender chicken breast, cooked winter bamboo shoots 1 00g, egg white1,5g of onion, 3g of cooking wine10g, 3g of refined salt, 2g of monosodium glutamate, 2g of sugar, 0g of dry starch15g, and 0g of wet starch10g.

Practice: 1, cut the cooked winter bamboo shoots into pieces. Slice the chicken breast with a spatula.

2. Marinate chicken slices with cooking wine and refined salt 1g, and then mix well with egg white and dry starch for sizing.

3. Put the lard into the pot and heat it to 40%. Add chicken slices and slide until cooked. Add bamboo shoots and pour them into the colander.

4. Heat 50 grams of lard in the pot, add onion and saute until fragrant, add chicken slices and bamboo shoots, cook the sauce with the remaining seasonings (excluding lard), and turn it evenly.

Fried chicken with chestnuts

Ingredients: 250g of chicken breast and 200g of cooked chestnuts.

Seasoning: onion 10g, ginger 10g, white garlic 5g, cooking wine 10g, sugar 5g, salt 3g, soy sauce 5g, pea starch 10g, monosodium glutamate 2g, oyster sauce 5g, sesame oil 10g and peanut oil 30g.

Practice: 1. Cut the tender chicken into 2 cm square pieces, put them in a bowl, add refined salt, marinate with a little stirring, and size them with wet starch. Slice onion, slice ginger and chop garlic.

2. Put the cooked chestnuts in a 70% hot oil pan and fry until golden brown, then remove and drain.

3. Heat the oil pan, add the cooked chicken pieces, remove and drain.

4. Heat a little oil in the pot, add onion, ginger slices and garlic paste, pour chicken pieces and chestnuts, cook cooking wine, add clear soup, sugar, refined salt, monosodium glutamate, oyster sauce and soy sauce, stir-fry for about 3 minutes, add pepper, sesame oil and wet starch, sprinkle with sesame oil and take out.

Fried diced chicken with shepherd's purse

Ingredients: chicken breast 200g, cooked bamboo shoots 50g, shepherd's purse100g, cooking wine, refined salt, monosodium glutamate, chicken soup, water starch and cooked clear oil.

Practice: 1. Wash the chicken breast, dice it, put it in a bowl, add water and starch for sizing.

2. Dice the cooked bamboo shoots and chop the mustard.

3. Heat the wok on the fire, boil the clear oil, add the diced chicken and break it until it changes color, then pour out and drain the oil. Leave 50g of oil in the pot, add diced bamboo shoots and chopped shepherd's purse, stir-fry, add chicken soup, cooking wine, refined salt and monosodium glutamate to boil, return the diced chicken to the pot, add water starch, stir-fry, pour hot oil, and pile it into a flat plate to form a mountain shape.

fry diced chicken

Materials:

250g of chicken breast, 3 shallots, 30g of dry starch, 5g of tender meat powder, 5g of white pepper, 5g of salt, 5g of soy sauce10g, 5g of rice vinegar, 5g of sugar, 5g of pepper and 45g of oil.

Practice: 1. Dice the chicken, add dry starch, tender meat powder, salt, white pepper and oil (15g), mix well and marinate for 20 minutes. Cut the onion into small pieces.

2. Add 30 grams of oil to the pot, heat it to 50%, add onion and pepper, stir fry until fragrant, add diced chicken, stir fry for 2 minutes, then add soy sauce, rice vinegar and sugar.

Pineapple fried chicken

Materials:

One native chicken, one pineapple, 3-4 cloves of garlic, soy sauce, salt, a little sugar, white wine, peanut oil and chicken essence.

Practice: 1. Wash and chop the bought native chicken into small pieces (no internal organs), peel and wash the pineapple and cut into small pieces, and peel and pat the garlic flat.

2. Heat the pan and pour in a little peanut oil. Pour the cut pineapple into salt, stir-fry for a few times and take it out.

3. Heat the pot, pour the cut chicken pieces, fry them and take them out.

4. Pour peanut oil into the pot. When the oil is hot, put the chopped garlic in and stir-fry until fragrant. Then pour in the chicken pieces and stir fry. Add salt, white wine, soy sauce and a little sugar (or not) and stir well. Cover and simmer for 5 minutes.

5. Open the lid, pour in the fried pineapple, stir fry, cover the lid and stew for 2 minutes, and finally add some chicken essence and stir well to serve.

Fried diced chicken with walnuts

Ingredients: 500g of chicken breast,

Accessories: walnut 150g, egg white 80g,

Seasoning: onion juice 10g, ginger juice 5g, salt 5g, cooking wine 25g, monosodium glutamate 6g, horseshoe powder 40g, vegetable oil 10g.

Practice: 1. Skim the chicken breast, put it on a flower knife, cut it into cubes, put it in a bowl, add onion ginger juice, cooking wine and refined salt and mix well;

2. Immediately add starch to the egg white to make an egg paste, pour it into a chicken bowl and mix well for sizing;

3. soak the walnuts in water, peel them, fry them in warm oil, and take them out. Take a small bowl and add chicken soup, Shaoxing wine, sugar and salt, monosodium glutamate and starch to make juice for later use;

4. Put the oil in the pan. When the oil is heated to 50%, put the diced chicken in the oil pan, slide it with a spoon until it is cooked, and pour it out;

5. Pour the marinade into the original pot. When the juice is thick, add the diced chicken, turn it over a few times, add the walnut kernel, stir well and serve.

Fried chicken fillet with fresh vegetables

Materials:

Chicken fillet 150g, celery 60g, red bell pepper 30g, onion 30g, coriander 10g, olive oil 1/2 teaspoon, soy sauce 1 teaspoon, black vinegar 1 teaspoon, sugar 1/2 teaspoon.

Practice: 1. Slice chicken fillet, add marinade, stir well, and let stand for 15 minutes.

2. Wash celery and red pepper and cut into strips; Shred onion; After washing coriander, separate the roots and leaves for later use.

3. Boil a pot of water, blanch the chicken fillet until it is 80% mature, and drain the water for later use.

4. Put oil in a non-stick pan, stir-fry shredded onion and coriander root.

5. Add celery strips, red bell pepper strips and chicken strips and stir fry.

6. Add seasoning and cooked white sesame seeds, stir well, and sprinkle with chives after serving.

Tianyuan snack chicken

Materials:

3 chicken legs, 1 broccoli, appropriate amount of mushrooms, Jiang Mo, minced garlic, cooking wine, oyster sauce and starch.

Practice: 1. Boned and peeled chicken legs, look at a thick layer of fat under the skin ~; Dice chicken legs and marinate them with cooking wine, starch, water and oyster sauce for15min;

2. Wash the soaked mushrooms, remove the roots and cut them into small pieces;

3. After washing, tear the small flowers, blanch them in boiling water, remove cold water after discoloration, and drain them for later use;

4. After the oil is slightly hot, add Jiang Mo and minced garlic; Pour the marinated chicken pieces into the pot, add a little oyster sauce after a little discoloration, and continue to stir-fry until the chicken looks slightly brown, then go out of the pot;

5. Put the chopped mushrooms into the pot, stir-fry until they are fragrant, pour in a spoonful of steamed fish black soybean oil, and continue to stir-fry until all the water in the mushrooms is fried; You can do without steamed fish and black bean fish, but the taste will be worse.

6. Then pour in the fried chicken, add the blanched broccoli and stir well; Finally, pour in 2 spoonfuls of oyster sauce. If you don't add steamed fish and lobster sauce, season with a little salt, stir well and take out the pot.

Fried diced chicken with pitaya

Materials:

One pitaya, one water bamboo, and a large piece of chicken breast.

Practice: 1. Wash the chicken breast and cut into pieces, add a little salt, dried ginger powder and dried starch, mix well and put it in the refrigerator 10 minute.

2. Peel the pitaya, cut the pulp into pieces, and blanch the water bamboo into pieces for later use; When the pot is hot, slide in the oil, then add a proper amount of oil (commonly known as hot pot cold oil, the oil temperature is 20% hot at this time), add the cooked diced chicken, and gently stir-fry until the diced chicken turns white and drains.

3. Leave a little oil in the pot, add a spoonful of broth (clear soup) and seasoning, thicken with water starch, add diced chicken, diced dragon fruit and diced water bamboo, stir fry a few times, and pour the oil on it.

Fried diced chicken with cucumber sauce

Cooking materials (three people)

Ingredients: chicken fillet (1, 150g), pickled cucumber (5), winter bamboo shoots (100g), red pepper (half), yellow pepper (half), onion (1/3), Jiang Mo (/.

Marinade: salt (1/4 tbsp), Haitian Super Gold Label Soy Sauce (1 tbsp), yellow rice wine (1/2 tbsp), raw flour (1 tbsp) and clear water (3 tbsp).

Brewing juice: Haitian Chaojinbiao soy sauce (1 tablespoon), white sugar (1/3 tablespoons), yellow rice wine (1/2 tablespoons), raw flour (1/2 tablespoons), and broth (1/3 cups).

Seasoning: oil (3 tablespoons)

1 Wash chicken fillet, cut into dices, add marinade and mix well, marinate for 15 minutes.

2. Cut the pickled cucumber into rings, and dice the winter bamboo shoots and red and yellow colored peppers respectively; Chop onion, ginger and garlic into powder.

3 Take an empty bowl, add 65,438+0 tablespoons of Haitian Super Gold Label Soy Sauce, 65,438+0/3 tablespoons of white sugar, 65,438+0/2 tablespoons of yellow rice wine, 65,438+0/2 tablespoons of raw flour and 65,438+0/3 cups of stock, and stir evenly to make sauce.

Heat 2 tbsp oil, pour in marinated chicken fillet and stir-fry until the meat turns white, and drain the oil.

5 Add 1 tbsp oil and heat. Stir-fry ginger, garlic and chopped green onion first, then add pickles, winter bamboo shoots and diced red and yellow peppers and stir-fry for 30 seconds.

6. Add the fried Liu Ding chicken and mix well with the ingredients in the pot.

7 pour in the sauce, stir well and boil, then serve.

Fried chicken fillet with tomato and celery

Ingredients: boneless chicken fillet 340g, diced, 1 root, onion, shredded, 2-3 tomatoes, diced, 2 tablespoons garlic, celery 1 root, peeled and diced, juice:, weight is for reference only, 60ml red wine, 2 tablespoons sugar, 65438+ oyster sauce.

Practice: 1. Marinate chicken with soy sauce, sugar and salt15min, then marinate with cornmeal, water and oil for 5min, blanch celery with hot water for 3min-4min, and drain.

2. Put oil in the pan quickly, saute garlic, add onion and a little salt and stir-fry until soft, add chicken fillet and red wine and stir well.

3. Add celery and stir-fry until fragrant, then add juice and tomatoes, stir-fry and stew for 3-4 minutes. If you want the juice to be thicker, you can tick it a little.