(1) chicken washed and cleaned with bones chopped into small pieces, fully washed to remove blood, onion peeled and cut into small pieces, ginger slices, red chili pepper cut into diagonal segments, garlic peeled and spare, freshly washed nine layers of pagoda.
(2) hot frying pan, pour 2/3 cup of sesame oil Vegetable oil, garlic, ginger slices, chili peppers grains together with popping incense.
(3) Pour in the onion slices and stir fry, chicken pieces into the pan and stir fry, until the surface of the chicken is slightly colored, sprinkle a little fine salt.
(4) add 1 cup of soy sauce old soy sauce, sauté evenly colored, add 1 cup of rice wine, mix the remaining 1/3 cup of sesame oil Vegetable oil, sauté evenly, add rock sugar melting, stir-frying until the chicken is completely colorful and flavorful, when poured into the fresh nine layer tower.
(5) turn on low heat until the soup is thick, stirring to make the soup wrapped in chicken, served on a plate can be eaten.
2, orange chicken balls:
(1) Prepare the necessary ingredients. Carrot peeled, cut small flowers, chicken cut thin slices of chicken, chicken with egg wash and flour scratched, pinched into a small ball, and then rolled in cornstarch. Pass over oil twice and deep fry until golden brown. Stir fry vegetables.
(2) Add chicken balls, orange juice, salt and water starch, and reduce the juice over high heat.
3, sausage chicken rolls:
(1) Pick off the bones of chicken pieces. Pour into the barbecue sauce and rub well, marinate overnight. Choose a sausage that is the same size and length as the width of the chicken, and if it is frozen, warm it back up first. Lay the chicken flat and place the sausage on top.
(2) Roll up the sausage with the chicken, tie with cotton thread to secure and place on a baking sheet in the air fryer.
(3) Bake in the air fryer for about 25 minutes, turning once in between.
(4) Finally, use a little honey water, brush the top of the chicken and bake for another 2 minutes.
4, curd fried chicken:
(1) chicken prepared, washed, soaked for half an hour, rinsed with running water, wipe dry.
(2) with a toothpick仔鸡肉身上扎一些洞，方便鸡肉入味。
(3) Chicken with the appropriate amount of salt, cooking wine, wipe well, marinate for a few moments.
(4) green onions and ginger wash, wipe dry, shredded.
(5) Marinate the chicken with the appropriate amount of curd and rub well, give it a few more massage.
(6) Add green onions, ginger and garlic, cover with plastic wrap, let into the refrigerator, marinate for about 12 hours.
(7) Brush oil in the air fryer basket, set the air fryer temperature to 180 degrees and preheat for 5 minutes.
(8) Put the chicken into the frying basket.
(9) Serve the baked chicken and serve.
5, spicy chicken:
(1) chicken cut into pieces, soak in water for 2h, wash.
(2) put salt, cooking wine and a small amount of garlic marinade, (garlic can be omitted, the amount of salt must be put enough, otherwise the back is not added to the flavor, the overall fried out of the fragrance).
(3) hot oil frying until the surface of the golden brown, the fire a little bigger, you can let the chicken inside to keep tender, frying up, ginger cut large pieces. Hot pan under the garlic cloves and onions sautéed, add pre-cut dried chili pepper segments and peppers, (chili pepper cut more spicy, peppers if there is a fresh better, if not then use Shu pepper, better flavor).
(4) stir fry the flavor, add ginger to continue, pour in the chicken, fierce fire and stir fry, the flavor quickly choked into the chicken.
(5) Stir fry well after sprinkling a moderate amount of salt on the surface, to enhance the flavor, (not too much, the chicken itself has a salt flavor).
6, large plate chicken:
(1) prepare the main materials, chicken Nao water, potato peeling, cut large pieces to be used.
(2) frying pan with oil, hot oil into the garlic, ginger, red pepper, star anise, pepper, cinnamon, sautéed flavor.
(3) Pour in the chicken and stir-fry; add cooking wine, soy sauce and sweet noodle sauce and stir-fry, add 300ml of water and boil; pour into the pressure cooker.
(4) Add cubed potatoes and a pinch of salt; choose chicken/duck for the pressure cooker.
(5) When done, the pressure cooker will beep as a reminder; open the lid, select the juicing function and add the onion cut into large pieces.
(6) Before removing from the pot, add diced green and red bell peppers and scallions. Cook a bowl of lasagna and pour the soup over it, so delicious.
7, chicken casserole:
(1) 700 grams of fresh chicken, cut into pieces of the right size.
(2) 70 grams of water and 70 grams of Chongqing Chicken Duke Casserole seasoning yellow mud river evenly.
(3) Marinate the chicken in. It is best to add plastic wrap marinade for more than 2 hours.
(4) Prepare celery, cilantro, chili. Peel the garlic well. Onion cut into pieces. Celery, chili pepper cut into pieces.
(5) Heat a pot of cold oil and pop the garlic and dried red pepper.
(6) Pour in the marinated chicken pieces and stir-fry, add appropriate amount of yellow wine and soy sauce. Stir fry until the water is dry. Pour in onions, celery, chili peppers, stir fry a few times.
(7) Put a moderate amount of hot water in the pot, boil and pour in all the ingredients. Turn off the heat and smother for 20 minutes. Start the pot and put the cilantro.