The practice of sharing nine kinds of chicken

Chicken with scallion oil

Practice: boneless chicken leg, cut into pieces, add a flash of cooking wine, add a spoonful of oyster sauce, add a spoonful of soy sauce, add half a spoonful of soy sauce, add a little pepper, marinate for 2 minutes, fry onion and ginger in the oil pan, fry until brown, take out, add chicken, stir-fry until it changes color, add a spoonful of sugar, and.

honey chicken leg meat

Practice: two spoons of light soy sauce, half a spoonful of soy sauce, one spoonful of oyster sauce, one spoonful of honey+half a bowl of water, one spoonful of cooking wine with boneless chicken leg+minced garlic+a little black pepper and salt, evenly marinate for 1 hour, put the oily chicken skin down in the pot, fry until both sides are golden, pour in the sauce and cook over low fire until the juice is collected.

Diced chicken with double peppers

. Cut the green and red peppers into pieces, stir-fry the chives and garlic in hot oil, pour in the chicken, stir-fry until the surface of the chicken is slightly yellow, add the green and red peppers and 1 spoon of oyster sauce, add 1 spoon of soy sauce and half a spoon of soy sauce, and stir-fry for 2 minutes.

Sauté ed chicken with mushrooms

Practice: marinate the chicken legs with seasoning, dice the mushrooms, stir-fry the chicken legs, stir-fry the chives, ginger and garlic, pour in the mushrooms and stir-fry, add 1 spoon of soy sauce and oyster sauce.

stir-fry chicken at home

Practice: boneless chicken leg, cut into pieces, marinate for 15 minutes, stir-fry chicken leg in hot oil, stir-fry minced garlic and green pepper until fragrant, pour half a spoonful of chicken leg into Laoganma, sprinkle with onion and stir-fry evenly.

chili pepper diced chicken

Practice: dice chicken leg, add 1 spoonful of oyster sauce, appropriate amount of pepper +1 egg yolk, 2 spoons of soy sauce +1 spoon. Add a little sugar and chicken essence, sprinkle with onion and take out the pot.

Spill the chicken

Practice: Boning the chicken leg+cooking wine with onion and ginger for 15 minutes, take it out and soak it in cold water, with green pepper, millet, spicy minced garlic and pepper, drenched with hot oil, half a bowl of chicken soup, two spoons of soy sauce, one spoonful of oyster sauce, a little salt and sugar chicken essence, and chicken leg meat cut into pieces. Sprinkle chopped green onion with a little hot oil, two spoons of soy sauce, one spoonful of balsamic vinegar, one spoonful of oyster sauce and a little sugar substitute, and stir well. Add sliced onion and ginger to the chicken breast and cook it with cooking wine. (It can be cut and cooked faster) Tear the chicken breast into strips, add cucumber and coriander, and pour in the sauce to catch and mix well.

Stew the chicken with mushrooms.

Put the chicken in cold water and add onion and ginger cooking wine to boil for two minutes, then take it out and wash it. Stir-fry chicken for two minutes, add two spoonfuls of soy sauce, one spoonful of soy sauce and one spoonful of cooking wine, add one spoonful of oyster sauce, add star anise cinnamon leaf rock sugar, stir-fry evenly, add water until the ingredients are boiled over high fire, simmer for 4 minutes, add mushrooms, cook for another 1 minutes, add a little salt and black pepper to taste, and sprinkle chopped green onion.