350g of chicken with bones, 150g of potatoes, 50g of scallions, 20g of curry powder, 2 cloves of garlic, 10g of flour, Shaoxing wine, chicken powder, salt to taste.

Curry chicken block practice

Practice:

1, the chicken cleaned up, properly cut into pieces, put into a pot of water to cook a little bit, fish out and wash the froth to be used; potatoes after peeling and cut into the appropriate size of the block; onion cut into small segments; garlic chopped puree.

2, the pot of oil to fifty percent of the heat, under the potatoes fried until the crust yellow bright, drain the oil and wait for use; chicken pieces are also fried until the surface of the slightly dry, drain the oil and wait for use.

3, frying pan about two tablespoons of oil, add curry powder, flour, garlic, sautéed over low heat, add scallions sautéed, add a small half cup of water and open the noodle, then add a rice bowl of water, put the chicken powder and stir well, put the chicken pieces, cook the Shaoxing wine, heat over medium heat for 5 minutes, and then add the potatoes, adjusted the salinity, cook until the chicken is cooked and thick juice, drizzled with sesame oil out of the pot can be.

Guangdong:

1) white chopped chicken

Materials: chicken

Seasoning: green onion, sand ginger, soy sauce

Practice: boil a pot of water, put the whole chicken into the fire; cover the lid, simmer for ten minutes to chop out of the bone marrow of the chicken pieces with blood for the appropriate, chopped pieces, point seasoning to eat.

Features: maintain the freshness of the chicken, the original flavor

2) dry fried chicken

Materials: chicken, salt, cooking wine, monosodium glutamate, onion and ginger, egg, powder, water, oil, pepper salt

Practice; the chicken clean, cut small square, add salt, cooking wine, monosodium glutamate, onion and ginger marinated for a while, and then hang the egg, dough powder and water synthesized paste, over the oil yellow, cool and then deep fried once to cooked. Cool and then fry again until cooked, eat dipped in pepper salt

3) boiling oil chicken

Materials: chicken, salt, cooking wine, soy sauce, water, oil, pepper salt

Practice: the chicken clean, boneless, smeared with salt, cooking wine, soy sauce, frying and then pick up the oil away from the oil, with a spoon to scoop up the hot oil repeatedly poured on the chicken body, pouring the chicken to the chicken skin hot burnt to change the cut into small pieces, eat dipped in pepper salt.

4) pot roast chicken

Materials: chicken, broth, green onion, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper, dashi, egg white, powder, oil, pepper

Practice: the chicken clean, put the pot to add broth, plus section, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper, dashi, cook the bones, and then hang the egg white by the egg powder synthesized paste, over the oil and fried yellow. The oil fried yellow, fish out chopped 1 inch long section or strip Sheng plate, sprinkled with pepper into the surface.

5)Crispy chicken

Materials: chicken, cooking wine, salt, pepper, onion and ginger, powder, oil, pepper salt

Practice: the chicken clean, wipe on the wine, rubbed with salt, pepper, chicken belly stuffed with onion and ginger a little while, on the cage material, and then remove the onion and ginger, pepper, smeared with soy sauce, hanging on the dough over the oil deep-fried crispy golden brown, cut into small pieces on the plate.

6) mushroom chicken

Materials: chicken, mushrooms, oil, salt, soy sauce, cooking wine, sugar, broth, green onion, ginger, garlic, pepper, dashi, monosodium glutamate, sesame oil

Practice: the chicken picked clean, chopped, mushrooms, soak open to remove the root, wash (wash a few times). Put a small amount of oil in the pot to heat, add chicken pieces stir-fried until browned, add mushrooms, salt, soy sauce, cooking wine, stir-fried a few eyes, and then add a little sugar, broth, green onion, ginger, garlic, peppercorns, big material, stewed with monosodium glutamate (MSG), drizzled with sesame oil into it.

7) green onion oil chicken

Materials: chicken, water, cooking wine, salt, dashi, cinnamon, five spice noodles, green onion and ginger, monosodium glutamate (MSG), oil

Practice: the chicken cleaned and put in a pot, add water, add cooking wine, salt, dashi, cinnamon, five spice noodles, cook and soup together with the pot, cover the lid stewed for 2 hours to take out the block of pots, and then add onion and ginger, monosodium glutamate (MSG), a small amount of the original broth, then the oil boiled pour out of the pot to pour the broth. oil boiling pouring onion and ginger on that is complete.

8) chicken paste

Materials: cauliflower chicken, cauliflower, oil, onion and ginger, broth, salt, monosodium glutamate (MSG), dough powder

Practice: the chicken clean, boneless, chopped into mud, cauliflower cleaned and broken into small dots, and then cut, with boiling water soup, fished out of the pulling cool draining water, put a small amount of oil in the pot, onion and ginger stirring pot, add chicken puree stir-frying until browning, and add broth, salt, cauliflower cooked, add MSG, hook sauce that will be made. Add monosodium glutamate, hook juice into

9) chicken scrambled eggs

Materials: chicken, eggs, salt, monosodium glutamate, water, oil, scallions, soy sauce

Practice: open the eggs with salt, monosodium glutamate, water, stirring a little, chicken shredded, put a small amount of oil in the pan, scallion stirring pan, add chicken fried for a few times, and then add soy sauce, stir fry out of the pot, and then put a small amount of oil to heat the pot, add eggs frying side Drizzle oil, stir-fry until half-cooked plus has been fried chicken wire continue to stir-fry a few times, immediately out of the pan.

10)Yunnan - gas pot chicken

Raw materials:

Fat chicken a 2000 grams pepper 3 grams ginger, onion 30 grams

Method:

Chicken clean and cut into pieces into the steamer, add cool water, put onion, ginger, about 4-5 hours of steaming, to the chicken meat. Steam rotten.

Pick up the green onion, ginger, and then sprinkle seasoning on the table can be.

11)fujian - shanglu whole chicken

Raw material: 1 fat tender hen, 2 mushrooms, 2 pieces of ham, 50 grams of sorghum wine, 750 grams of chicken broth, 5 cloves

Method:

Clean the chicken, from the back of the split, and then cut 3 knives across the belly up into the pot, laying the ham, mushrooms, slices, and the chicken soup, and then put it into the pot. Spread the ham slices, mushrooms, add seasonings, chicken broth.

The bowl is placed in a small cup of sorghum wine, cloves, cover tightly, steamed for 2 hours and then removed from the bowl of the small cup is completed.

12) Guangdong - Thousand Island juice chicken balls

Raw materials: 450 grams of chicken thigh meat 11 mustard hearts Thousand Island juice 10 grams of minced garlic 2 grams of chicken powder 5 grams of pepper 1 gram

5 grams of salt, sesame oil 1 gram

Measurement:

Chicken thigh meat cut into slices;

Add salt, monosodium glutamate, cornstarch, food powder, water marinade for 20 minutes;

In 40% of the hot oil slid into a ball;

Pot to stay in the bottom of the oil, put a little minced garlic and Thousand Island juice, and then put the chicken ball into the soup, and then add soup, salt, chicken powder, sesame oil, pepper, thickening point of the oil pan and put on the plate;

Mustard hearts blanch, put the pan to stay in the bottom of the oil, put the mustard hearts cooked cooking wine plus thickening soup slightly Stir fry; pick up the pot code in the chicken ball side can be.

13) Sichuan - stick chicken

Raw materials: fluffy chicken a scallion white 10 grams

Method

Chicken clean with a rope tied to the wings, legs;

meat thick with a bamboo needle to tie the eye, boiled and then fished out to cool;

Take the breast meat, leg meat, gently patted loose with a stick, and then torn into a chicken. Gently pat loose, and then torn into shredded chicken on a plate, with shredded green onion white around, pour seasoning that is ready.

14) mandarin duck chicken

Raw materials: son hen 1 (about 700 grams), son rooster 1 (about 700 grams), 200 grams of pork stuffing, Job's tear grains 150 grams, wild rice 4 slices, 4 green cabbage, 4 slices of mushrooms, 4 slices of cooked ham, hawthorn cake 3 slices, the usual amount of seasoning.

Method:

(1) two chickens whole chicken out of the bone, respectively, with green onions, refined salt into a juice, smeared on the inner wall, then turn the skin outward, shaping a little dip. The two wings were inserted from the head of the lower incision, through the esophagus into the mouth, divided into the left and right mouth title wing-like, to be used.

(2) fill the pork stuffing from the knife into the hen's abdominal cavity, sealed with a bamboo stick. Job's tears into the rooster's abdominal cavity, sealed with a bamboo stick. Two chickens at the same time under the pot of boiling water blanching, until the skin shrinkage when the pot. Another hen wipe clean water, smear caramel coloring, over the oil, was orange-red out, into the container, add broth, soy sauce, steamed in a cage until crispy; and then the rooster into the container, into the broth and salt, into the cage steamed until crispy.

(3) the red and white two chicken soup decant down, chicken side by side in a large flat plate, draw off the bamboo stick, the whole shape, and then the wild rice, cabbage, mushrooms back to the boiling broth pot blanched, and ham slices, lined with the body of the chicken.

(4) respectively, white and red broth into the pot, thin thickening, poured on the red and white chicken can be.

Characteristics: shape like mandarin ducks, two colors and two flavors, nourishing flavor.

15) hillbilly grass chicken

Raw materials: grass chicken 1 (about 1500 grams), 60 grams of ginger, 150 grams of green onions, 100 grams of wine, 50 grams of cinnamon, Chenpi, 30 grams of cloves, 30 grams of cinnamon, 20 grams of cardamom, 10 grams of cinnamon, 30 grams of fennel, 15 grams of pepper, 10 grams of fennel, 20 grams of ginger, dried chili pepper.

Method:

(1) chicken slaughter, depilate, remove internal organs, chopping off feet and claws, mouth shell clean. Pan on the fire, put vegetable oil to 5 hot, under the frying pan fried to golden brown out;

(2) ginger wash pat broken; onion stirred into juice; anise, cinnamon, cloves, cinnamon, and other spices divided into 2 with gauze packed into spice packets, together with the pot and water boiled for 2-3 hours to the flavor through the out;

(3) will be fried chicken into the old marinade broth boiled, and change to simmering for an hour, fish out. Fish out. When the old marinade soup cools down, put the chicken into the soup again for 5 hours until the chicken skin is crispy.

Features: bright red color, crispy and fragrant without dregs, spicy and thick flavor, rich aroma.

16) Stick Chicken

Materials: 250 grams of chicken breast, chicken thigh 250 grams

Seasoning: white onion, sesame oil 20 grams, 40 grams of sesame sauce, chili oil, sugar, mushroom soy sauce 15 grams, pepper 3 grams

Methods: wrapped in twine in the thighs of chickens and chicken breasts, and in the thickness of the meat in the eye, put into the soup to boil over a moderate fire. Then take out the chicken and knock it loose with a special wooden stick, tear it into thick shreds and put it on a plate. White onion, sesame oil, sesame paste, chili oil, sugar, soy sauce in a frying pan and blend, pour the seasoned sauce on the shredded chicken, and then sprinkle pepper powder can be.

17)Jinhua Jade Tree Chicken

Three yellow chicken soaked in oil broth, remove the bones from the meat and cut into pieces, and then yards in the plate. Kale blanch, oil and then in the chicken pieces beside the edge. Put the soup in the pot, add salt, monosodium glutamate, oyster sauce, a little bit of soy sauce, and finally thickened with water starch, a little bit of oil dripping on the chicken can be.

18) dry roasted chicken

Raw materials: 400 grams of chicken with bones, 50 grams of asparagus, 25 grams of fresh mushrooms, 50 grams of plants, sesame oil, sugar, soy sauce, monosodium glutamate, cornstarch, yellow wine, vinegar, cinnamon, green onions, ginger, refined salt appropriate amount.

Methods:

1. white striped chicken sorted out, remove the viscera, wash, chopped into 8 minutes wide 1.5 inch long block, with less soy sauce, yellow wine mixed with simmering.

2. frying pan with a wide range of oil, burned to 60% hot, the chicken pieces into the punch fried, poured into the funnel.

3. pot to stay in the bottom oil, put green onions, ginger, yellow wine, sugar, vinegar, soy sauce, salt, cinnamon,

chicken, add soup and under the asparagus, fresh mushrooms. Put the fire slowly simmering soup, see the soup thick, move the fire thickening with oil out of the pot.

The key point: to grasp the fire, chicken pieces into the pot frying time should not be too long.

19) Kung Pao Chicken

Raw materials: 150 grams of tender chicken breast, 50 grams of peanut rice, chicken slow 1, 6 grams of dry starch, green onion, chili oil, sugar, soy sauce, wet starch, monosodium glutamate, refined salt, yellow wine, dried chili peppers, vinegar, appropriate amount.

Method: 1. chicken breast in addition to tendons, open knife, cut into small cubes, add egg white, dry starch, fine salt, mix well, put into a pan blanch, drain the oil.

2. dry chili pepper cut into small diced shape, into a pan of oil (lard can also be used, with peanut oil is better, can increase the flavor) frying, frying until golden brown, will be put into the chicken diced fried for 10 seconds. The onion, yellow wine, soy sauce, sugar, vinegar, wet starch and mix, pour into the pan and stir fry a few times, then fried peanuts into the whole turn a few times, and finally add some spicy oil to the pot can be.

Points: frying fire to be a little more vigorous

20) Gongbao chicken

Raw materials: 250 grams of chicken breast, peeled and salt fried peanuts 50 grams (or with mushrooms instead).

Seasoning: red hot pepper, soy sauce, vinegar, sugar, onion and ginger, garlic paste, monosodium glutamate, water starch, soup, cooked oil.

Method: (1) the chicken breast pat loose, cut into cubes and peanut rice with the seasoning and mix.

(2) pots drizzled with cooked oil at strong power for 4 minutes. Toss once in the middle.

Features: bright color, slightly spicy and sweet and sour.

21) toffee chicken

Raw materials: 150 grams of chicken wings on the upper half section, 60 grams of sliced asparagus, sliced mushrooms, 30 grams of rock sugar, 5 grams of water starch,

6 grams of wine, soy sauce, yellow wine, green onion, sugar, ginger, monosodium glutamate, refined salt, 200 grams of chicken broth.

Method: 1. first of all, the chicken bladder with boiling water to bleach the fishy flavor, lard pan and sugar fried to golden brown, the chicken bladder into the same fried 30 seconds, and then add yellow wine, monosodium glutamate, green onions, ginger, soy sauce, salt and chicken broth, simmering on a gentle fire for about 15 minutes (depending on the tenderness of the chicken bladder to determine the old). 2. take out the onions and ginger, put the wine, sugar, and mushrooms, bamboo shoots slices, and then burned for 30 seconds, and then thickening of the starch to thicken the water.

22)Curry chicken

Raw materials: 500 grams of fat tender chicken, 150 grams of potatoes, yellow wine, refined salt, curry oil, monosodium glutamate, wet starch, lard moderate.

Method: 1. Chicken chopped into 3 cm size of the four sides. Potato cut into pieces, into the fifty percent hot frying pan blanch. To float in the oil, fish out for use.

2. frying pan on high heat, pour white soup, chicken pieces, wine, burned to foam. Fish off the foam, so that the chicken white, add salt, monosodium glutamate, on the high fire roll, switch to water fire cover the pot to simmer for 25 minutes, simmer until the chicken meat and bone a little bit off, into the curry oil, potatoes, dripping wet starch mix into a thin thickening, overthrowing a few times, so that the thickening of the chicken block, and then into the 15 grams of lard, push the mix and put in another 10 grams of lard, a little mixing on a plate can be.

Points: starch to drizzle less, to master the fire.

23) roast chicken

Raw materials: fresh tender chicken 1 (about 1000 grams), 3 grams of monosodium glutamate (MSG), 15 grams of salt, wine a 0 grams of peppercorns, green onions, ginger, maltose a little.

Method: 1, light chicken into the boiling water for 3-5 minutes, fish out and drain;

2, with monosodium glutamate, salt, wine applied to the chicken, marinated for half an hour to take out and dry, and then evenly coated with maltose on the chicken body (can also be put in the chicken belly and green onions);

3, light chicken loaded into the baking pan into the oven to bake, chest up 25 minutes, back up 15 minutes, take out the drizzle. back up 15 minutes, remove the drizzle of sesame oil is ready.

24) wine drunken chicken

Raw materials: live tender marinated chicken 1 about 3000 grams, 25 grams of green onions, 15 grams of ginger, 1000 grams of yellow wine, salt and monosodium glutamate each a little.

Method: the tender chicken slaughtered, remove the chicken hair and internal organs, wash and put aside. The onion and ginger and water into the pot, put on the fire after boiling, into the tender chicken, and then boil and then turn to a small fire, keep the soup boiling, about 15 minutes, skimming foam, and then continue to burn until the chicken is cooked through the fish, and so a little bit cooler, cut into chunks, sprinkled with salt and monosodium glutamate mixing and flavoring, loaded into the lid of the vessel, pouring into the yellow wine, cover, into the bottom of the ice

box, about 2 days later can be fished out! Cut into small pieces and put into pots for serving.

Points: chicken should not be cooked too old, and lose its tenderness.

25) spicy chicken

Raw materials: 150 grams of tender chicken, 6 grams of dry starch, 6 grams of pickled chili peppers, soy sauce, sugar, salt, green onion, ginger, wet starch, yellow wine, vinegar, monosodium glutamate moderate amount of egg, 1, diced water chestnuts (or walnuts, lettuce).

Method: 1. Chicken cut into small cubes, add egg white, dry starch, fine salt and mix well, together with the ingredients of water chestnut diced into Wang lard fried for 10 seconds, into the pickled chili peppers, scallions, ginger and other stir-fry.

2. Mix sugar, yellow wine, soy sauce and wet starch, vinegar, etc., and pour it into the pan to stir-fry for a few seconds when it is hot.

Points: frying to master the fire, the fire should be slightly larger.

26) frozen tender chicken

Raw materials: light tender chicken 1 about 1000 grams, 250 grams of meat skin, 40 grams of Beijing green onion, ginger 10 grams of slices of yellow wine, salt, monosodium glutamate each a little.

Method: Wash the chicken, scrape the fat on the skin, and put into the pot, add water, shallots and ginger, cook into the yellow wine on the fire and cook until the chicken and the skin is crispy, carefully fished out of the chicken, out of the net size of the bones, the chicken into a container, the chicken will be boiled with a fine sieve filtered broth, remove spices, etc., seasoned with fine salt and monosodium glutamate, poured into the chicken containers, and to be cooled! When cooled, put it into the refrigerator and freeze it until it solidifies, then take it out, cut it into rectangular slices with a knife, and put it into pots for serving.

Points: chicken must be cooked to crispy, it is easy to remove the chicken bone

27) Chestnut chicken

Raw materials: light tender chicken half (500 grams), 250 grams of chestnuts, 150 grams of soy sauce, sugar, monosodium glutamate, soy wine, scallion, ginger, garlic, water starch, sesame oil, 500 grams of veggie oil (50 grams of actual consumption).

Method: 1. will be washed chicken, chopped into 1 inch square block, into the container, Sichuan Province, Xu soy sauce, yellow wine and mix, slightly marinated. Chestnut shells with a knife to chop open, blanch in a pot of boiling water and fish out, peel off the shell coat, to be used.

2. pan hot, under the vegetarian oil. Burn until the oil is seventy percent hot, the chicken pieces under the pot slightly fried, that is, even the oil poured into the funnel.

3. Add 25g of oil to the pot. Under the onion, ginger, chicken pieces, cooking yellow wine, add soy sauce, sugar, monosodium glutamate, water (500 grams), with high fire. Boil, cover the pot, turn to simmer for about 10 minutes, put chestnuts, continue to simmer until the chicken crispy, thick juice, and then use the high fire juice, while adding water starch thickening push evenly, dripping

on the sesame oil, sheng up the bowl, sprinkle with shredded green garlic can be.

Points: water starch should be added less.

28) chestnut chicken

Raw materials: light chicken half (about 500 grams), 250 grams of shelled chestnuts, oil, salt, ginger, green onion, soy sauce,

sugar, five spice powder moderate.

Making: 1. Chicken chopped into pieces, ginger sliced, green onion chopped.

2. Put a little oil in the pot, the oil is hot, put green onions, makeup slightly fried, and then into the chicken pieces, chestnut stir-fry, add an appropriate amount of soy sauce, salt, five-spice powder, sugar and water, with a large fire to boil, and change the small fire simmer through.

Points: chicken and chestnuts sauteed in the pot, the beginning of medium heat, to soy sauce, salt and other condiments in the pot and then change to a high fire boil, and then change to a small fire simmer through.

29) Maodou Chicken

Raw materials: light chicken 1 (about 750 grams), Maodou rice (green soybeans) 300 grams, 1 red pepper, 25 grams of soy sauce melon. Vegetable oil, refined salt, green onions, ginger, soy sauce, white grain in moderation.

Making: 1. Split the chicken from the abdomen, remove the internal organs (for another use), wash, drain and chop into pieces. Onion chopped, ginger sliced, chili pepper, soy sauce melon shredded. 2. pot a little oil, put onion, ginger slightly stir, and then into the chicken and soy sauce melon, chili pepper, soybean rice stirred through, add the appropriate amount of soy sauce, salt, sugar and water, with a large fire to boil,

and then with a small fire, "through, crunchy and taste into it.

The key point: to master the fire, the beginning of the fire stirred through the fire, and then change the fire to boil, and finally change the small fire "through.

30) jasmine blanch chicken broth

Raw materials: fresh jasmine 24, 100 grams of chicken breast, 2 eggs (with egg white), salt, starch, chicken broth 750 grams.

Method: chicken breast skin, remove tendons, wash, batch into thin slices, placed in the egg white, dry starch, salt and mix the paste in the paste, into the boiling water slightly scalded (can also be used in warm oil to cook), take out into the soup bowl. Jasmine flowers into the gray manganese oxygen water, disinfection, into the bowl of chicken breast meat, and immediately with the boiling chicken broth can be.

31) cream branded chicken

Raw materials: 200 grams of cooked chicken, 150 grams of milk, 150 grams of soup, 25 grams of fried noodles, 15 grams of butter, salt, monosodium glutamate.

Method: 1. chicken slices;

2. milk and soup put the pot on the built-in heat to a boil, add fried noodles sauce (flour in the pan with oil fried until slightly yellow that is) with chopsticks and beat evenly; this burning side beat, see the thick into a paste, add salt and monosodium glutamate to taste;

3. a part of the above cream batter loaded into the inside of the wall of the baking dish coated with oil, put in the spare chicken slices, and then pour the rest of the cream on the top.

3. Put a part of the cream paste into the oiled baking dish, put the chicken slices into it, pour the rest of the cream paste on top, put in the butter, bake in the oven for 10 minutes, when the surface is light brown, take it out.

Oven temperature: 200 ℃

32) steamed chicken

Raw materials: 200 grams of tender chicken, 15 grams of mushrooms, water chestnut powder, sugar, yellow wine, monosodium glutamate, ginger, white soy sauce, raw oil.

Method: 1. Chicken cut into pieces, and water chestnut powder, sugar, white soy sauce, soy sauce, yellow wine, monosodium glutamate and other mixing, put on the plate.

2. Mushroom slices, with ginger on top of the block of Yun, steam with high heat for about 15 minutes can be cooked, steamed and removed, will be hot oil can be poured on.

Points: chicken pieces do not steam too old.

33)Long March Chicken

Raw materials: 1000 grams of tender chicken, dried chili peppers, vinegar, green onions and ginger, yellow wine, salt, spicy oil, soy sauce, egg white, sugar, dry starch in moderation.

Method: 1. Chicken split muscle, cut into small squares, both sides of the open knife. Stir with egg white, salt and starch, smear on the chicken pieces, under the lard fried, pour into the funnel.

2. Stir fry the dried chili peppers, and then pour the chicken and green onions, ginger, soy sauce, sugar, vinegar, monosodium glutamate, yellow wine, spicy oil and other ingredients.

Points: Stir-fry with a higher fire.

34) fried chicken

Raw materials: 250 grams of net chicken, egg 1, 50 grams of green pepper, vegetable oil, starch, salt, yellow wine, monosodium glutamate moderate.

Method: 1. Chicken with a knife back whacked chopped into broad beans, put into a pot, add the appropriate amount of wine, monosodium glutamate, refined salt, egg white, dry starch mixing batter to be used. Green pepper cut into broad beans big ding.

2. frying pan oil, burned to five, six mature, poured into the chicken, stirred, to be white, drained oil for use. 3. frying pan

25 grams of oil, oil heat, into the green pepper slightly stir-fried, poured into the chicken, add an appropriate amount of refined salt, monosodium glutamate, chicken broth, thickening with wet cornstarch, stir fry for a few times, plate that is.

Points: dry starch slurry, be sure to grasp the mix evenly, in addition to a good grasp of the oil temperature and fire.

35) fried chicken

Raw materials: chicken heart, liver 250 grams, 250 grams of celery, vegetable oil, salt, monosodium glutamate, soy sauce, sugar, starch, onion and ginger, yellow wine.

Methods: 1. celery head, remove the leaves, wash, cut into 1 inch long section. Heart, liver batch into a slice in a bowl, into the appropriate amount of salt, monosodium glutamate, dry starch slightly mixed with syrup.

2. 25 grams of oil in a frying pan, the oil is hot, into the ginger and onion stir-fried incense, into the to be stir-fried to 6 mature, into the bowl. Put a moderate amount of oil in the frying pan, the oil is hot, put the celery slightly stir-fried, pour into the chicken, add the appropriate amount of sugar, monosodium glutamate, soy sauce, slightly stir-fried, plate can be.

Points: celery should not be fried too cooked.

36) green onion oil chicken

Raw materials: 500 grams of tender chicken.

Seasoning: green onion and ginger, wine, salt, monosodium glutamate, cooked oil.

Method: (1) chicken washed and chopped, green onion and ginger were shredded.

(2) with wine, salt, monosodium glutamate, add chicken pieces and mix.

(3) pots sprinkled with shredded onion and ginger, and dripping with cooked oil, covered with a strong power for 6 minutes.

Features: light color, fresh and smooth.

37) egg white chicken

Raw materials: 8 eggs, 50 grams of cooked chicken, 25 grams of ham, 25 grams of spinach, 15 grams of wine, 3 grams of salt, 1 gram of shrimp roe, 50 grams of lard, 10 grams of cornstarch, 250 grams of chicken broth.

Method: 1. eggs into a pot of water, cooking away from the fire, and then peel off the shell, all the two valves, remove the yellow, leaving the protein, into the water to wash, fish up, and then cut into pieces.

2. pot on the fire, under the lard hot, put the ham slice, shrimp seeds slightly fried, pour into the chicken broth, under the chicken slices, egg white, yellow wine boiling for a moment, add salt, spinach heart burned to taste, thin thickening of the water starch, pot can be loaded on the plate.

Points: water starch thickening must be thinner.

38) chicken skin mixed with shredded

Raw materials: 250 grams of chicken breast, 300 grams of skin, egg white 1, salt, water starch and monosodium glutamate each moderate amount of soy sauce, sesame oil, each a little.

Method: remove the skin from the chicken breast, cut into chicken wire, the skin will be cut into strips. Then put the chicken wire into the container, add egg white, salt, water starch and monosodium glutamate sizing, put into the boiling water after cooked, drained and ready to use. Put the vermicelli strips into the boiling water, and then fish out and drain the water, and then put it into a pot, put the cooked chicken on top, and then put it into the refrigerator until cool, and when it is cooled, pour the sauce with salt, soy sauce and sesame oil, and then you can eat it.

The point is: the chicken should be blanched as tender as possible.

39)Hibiscus chicken

chicken ten, cooked save goat maw, lungs each one, cooked cut ginger four two, cut carrots ten, cut chicken ten, pan-fried as a cake, carve pattern red root, coriander beat grits rouge gardenia dye apricot mud one catty right pieces, with

good broth fried, onion , vinegar and seasoning.

40) hibiscus vegetarian chicken pieces

Raw materials: 6 eggs, tofu 1 block, mushroom slices, bamboo shoots, Dutch beans, pepper, salt, monosodium glutamate, cornstarch, sugar, broth, each appropriate amount.

Method: 1. Remove the egg yolk and leave clear in a bowl, beat with bamboo chopsticks until foamy. Tofu peeled and mashed, wrapped in a clean cloth, winnowed, and water starch, salt, monosodium glutamate, pepper, soup with the egg white in the beaten, mixed and blended into a paste of egg whites. 2. will be the pan burned to very hot, with oil enameled, and then into the appropriate amount of oil boiling, with a spoon scooped up the paste of egg whites circling the pan and poured into the pan to cook into the white, remove the draining oil.

3. original pot to leave a little oil, under the bamboo shoots, mushroom slices fried for a moment, the soup, monosodium glutamate, pepper, Dutch beans and water starch to add and stir, quickly into the cooked egg slices, stir-fry a little bit, and quickly from the pot.

Points: The egg whites should be whisked vigorously. Be sure to bring the frying pan to a boil over high heat, then scoop up the egg whites with a spoon and pour them into the pan in a circular motion

These egg whites should be stirred well.