Seasoning: 60g chicken casserole sauce, 30g oyster sauce, 2g salt, 10g each monosodium glutamate (MSG) and chicken seasoning, 50g Hua Diao wine, 10g each green and red bell pepper and onion chunks, 5g morning glory pepper, 2g cilantro, 2g green onion knots, 5g garlic, 5g ginger slices, 50g salad oil, 3g five-spice powder.
Practice:
1, bagged green bird chicken head neck, cut into 3 cm square pieces, in a pot of boiling water over high heat for 1 minute, add chicken pot sauce and oyster sauce and mix well, marinate for 10 minutes.
2. Wash and peel the chestnuts, put them in hot water, add salt and five-spice powder, boil over high heat and simmer over low heat for 20 minutes, then remove from the heat (preferably frozen before use).
3, pot on the fire, under the salad oil burned to 50 percent hot, into the ginger, garlic, morning glory pepper stir-fried incense in medium heat, into the mixed taste of the chicken pieces of small fire for 2 minutes to incense, down into the processed chestnuts, cooking into the Huadiao wine small fire with a lid to simmer for 5 minutes to cook, into the green and red pepper pieces, onion pieces of small fire stir fry for 1-2 minutes, seasoned with monosodium glutamate (MSG), chicken seasoning, sprinkle scallions, cilantro, start the pot into the pot to be served. Before serving, it can be served with vegetarian dishes, and after eating the chicken, you can add the original soup to shabu-shabu.
Dried Scallion Jelly Chicken in Casserole Ingredients:
2 teaspoons cornstarch, 1/2 teaspoon salt, 1/2 chicken (about 1 catty), 12 dried scallions, 4 taels of pork fat, 2 teaspoons oyster sauce, 1 tablespoon seafood sauce, 2 teaspoons sugar, 1/4 brick of fermented soybean milk, 1/4 cup of broth
Methods:
1. Chicken chopped and cleaned, pig fat sliced, both with cornstarch, salt, ginger and wine marinade, Salt, ginger water wine marinade. The dry onion is removed and set aside. Add oyster sauce, seafood sauce and sugar to the sauce and set aside.
2. Heat the pot with a little oil, add the dried onions, then add the chicken, cover the pot with a lid, and add the pork moistening after 5 minutes. When the aroma is overflowing in the lid side to add soup, bake for 8 minutes.
3. Open the lid, add sauce and fish well until dry.
4. And then cover the lid to burst the aroma that is ready
Shagang Chicken Casserole Ingredients:
Chicken half, the right amount of Chinese yam, the right amount of goji, ginger 3 slices, green onion right amount of cooking wine, shagang powder
Methods:
1. Chicken washed and chopped pieces.
2. Boil water and put in Chinese yam, wolfberry, ginger, cooking wine, sand ginger powder and cook for 10 minutes.
3. Then put in the chicken, slow cook for 20 minutes.
4. Sprinkle with chopped green onion to serve.
Coconut juice taro chicken casserole Ingredients:
Main ingredients:, 2 large chicken thighs, 1 medium taro, 2 dried red onions, diced, 3 slices of ginger, 1 can of coconut milk, 4 pieces of nine layers of tartar leaves, vegetable oil in moderation, marinade:, soy sauce, cornstarch, sugar, salt, water and oil in moderation
Method:
1. Chicken thighs cleaned, de-boned (without going to the bone can also be done as you like), use the basic seasoning soy sauce, sugar, salt marinade for 25 minutes, then add cornstarch, water and oil moderate marinade for 5 minutes.
2. Peel and cut taro into chunks, deep-fry in hot oil until golden brown, and set aside in a pot.
3. Heat oil in a pan over high heat, sauté the dried red onion and ginger, then add the chicken slices and stir-fry until the chicken is 7 minutes old (the exterior turns golden brown), then put it into the pot and add water to cover the ingredients by about 3/4. Bring to a boil, then change to medium heat and simmer for about 15 minutes.
4. Finally, add a little salt to taste, add coconut milk, nine layers of pagoda and stir to boil, and then add a little sugar to taste that is complete.
Chestnut Chicken Casserole Ingredients :
Chicken 450 grams, cut into pieces,,, green onions 4 cut into sections, scallions cut into strips, ginger (2 cm or so) 5 pieces, 1 red onion, cut into grains, chestnuts 10 (more can be done), mushrooms 6 (more can be done), sauce :, water, soya sauce, soy sauce in moderation, marinade:, soy sauce, cornstarch, sugar, salt, water and oil in moderation
Methods :
1. Chicken (I use 3 large chicken thighs) cut into pieces, marinate in soy sauce, sugar and salt to taste for 10 minutes, then add cornstarch, water and oil to taste for 5 minutes; mushrooms are best soaked overnight and tails removed. Chestnut shells with a knife, see the meat on the line, do not need to cut.
2. Blanch the chestnuts in boiling water for 5 minutes, remove, leave the chestnuts to cool, remove the shells and coat.
3. Quick fire under the oil to start the pot, put ginger, red onion, green onion grains burst incense; put the chicken fried until both sides of the golden brown. (If there is a pot, put all the ingredients into the pot, otherwise the original pot are fine). Add chestnuts, mushrooms, and water until the water level just covers all the ingredients (if the chestnuts are "wet" enough, you don't need to add a lot of cooking water).
4. Turn off the heat and simmer until the water level is half or 1/3 (depending on whether you want juice or not), then add 1 tablespoon of dark soy sauce and 2 tablespoons of soy sauce to taste, and add more soy sauce if it is not salty enough.
5. Finally, add the cornstarch water little by little and gently push it until the juice is reduced, then add the raw green onion.
Mushrooms and Chicken with Rice Ingredients:
Bone-in chicken thighs, shiitake mushrooms (I ran out of shiitake mushrooms at home, so I improvised by cutting up dried shiitake mushrooms), bok choy (any kind of bok choy will do, I used spinach), ginger, garlic, chili peppers, white rice, and sesame oil.
Chicken marinade: soy sauce, wine, five-spice powder, pepper, sesame oil, a little sugar, garlic.
Flavored sauce: wine, soy sauce, sugar.
Practice:
1- Cut chicken thighs into pieces and marinate them in soy sauce, wine, five-spice powder, pepper, sesame oil, a little sugar and garlic for an hour
2- Boil water and then put the greens into the pot, and scald them for a little while (don't scald them too long, yo.) That is, when the greens begin to turn bright green (in a couple of seconds), you can immediately fish them out.
3- Cool down the water immediately (change the water a few times until it cools down).
4- Prepare the sauce: 1:1:0.5 wine, soy sauce, sugar (this is the base sauce for 3 cups, the same way you make the 3 cups of flower sticks or fried clams is also very tasty)
5- Soak the whole mushrooms and cut them into 2 or 3 slices, and then mix with about 2~3 tablespoons of the sauce you just prepared.
6- Pour sesame oil into a hot pan and sauté the ginger slices slowly over medium-low heat! (Because the ginger will be burst out of the bitter taste (remember), if there is no sesame oil with fried vegetables can also be used, just sesame oil is more fragrant)
7- When the ginger is slightly dry, the flat garlic into the pot to burst, this time the fire can be opened in a little bit, like to eat spicy can be added to the chili pepper together with the popping.
8- Ginger, garlic are fragrant and then put the chicken into the pan to fry.
9- When the chicken is browned, pour the sauce into the pan and bring to a boil over high heat. After boiling for about 1 to 2 minutes, you can start the pan and set aside (don't overcook the meat!
10- Wash the rice and put it in a casserole dish and add a little bit of frying oil and mix well.
11- Add the same amount of water and start boiling.
12- Stir the rice with chopsticks while cooking until half of the water is left, then stop and turn the heat down to low and cover the pot.
13- After a few minutes the water will be about eight minutes dry before you put the lid on the pot and add the chicken.
14- The water boils to about eight minutes dry, then open the lid and put in the chicken and mushrooms, then cover the pot and cook for ten minutes (the chicken broth will be used later)
15- Ten minutes, then open the lid and put in the vegetables and eggs, then cover the pot and cook for five minutes.
16- When the eggs are cooked into a "candy egg" state, you can just pour the chicken sauce into the casserole, and then turn the heat to high, about a few dozen seconds to turn off the fire!
17- The Northern Mushroom Chicken Casserole Rice is ready, so eat it while it's still hot!
Dried beans and chicken casserole Ingredients:
A box of dried beans and chicken, 150 grams of chicken, 50 grams of salted meat, 4 mushrooms, scallions, a little
Practice:
1, dried beans and cleaned and cut a large piece of spare chicken and salted meat slices spare mushrooms cut pieces of spare
2, the hot pot of oil in the fire onion and ginger slices and poured into the chicken and salted meat stir-fry a little. salted meat stir fry a little water a little cooking wine and then stir fry
3, next to the mushrooms and dried beans Maqiao into the stir fry under the fire (8 with a very long time to stir fry on the line)
4, the 3 poured into the pot, add water to cover the ingredients plus June Fresh Soy Sauce boiled and adjusted to a small fire boil to the ingredients are flavorful can be eaten.
Eight treasures nourishing chicken casserole Ingredients:
Main ingredient: 900 grams of chicken,
Auxiliary ingredients: yam (dry) 10 grams, 50 grams of water chestnuts, 100 grams of carrots, 5 grams of goji berries, Job's tear grains 15 grams of bamboo shoots (canned) 50 grams of corn, 10 grams of jujube (dry), 3 grams of Chen Pi,
Seasoning: 4 grams of salt, 2 grams of monosodium glutamate (MSG), 2 grams of pepper
To do this, you need to add the following ingredients:
All ingredients are in the same pot. p>Practice:
1. Remove the internal organs of the three yellow chicken, cut into large pieces, blanch and wash.
2. Peel yam, carrot and water chestnut.
3. Yam, carrots, water chestnuts cut hobnail pieces.
4. Add soup in the pot, the main ingredients into the boil, change the fire simmering for 1 hour, skimmed off the foam, add salt, monosodium glutamate, pepper seasoning is complete.
New Orleans Garden Chicken Casserole Ingredients:
Chicken, carrots, Dutch beans, mushrooms, wild rice, cornstarch, soy sauce, sugar, ginger, garlic
Practice:
1. Chicken marinated in marinade to taste (without the above ps1) method, 2 hours can be better overnight ~ you can use the whole chicken, chicken legs, chicken wings.
2. Prepare the toppings (I used carrots, pinto beans, shiitake mushrooms and wild rice).
3. Lightly fry the chicken in cornstarch on both sides and set aside.
4. In a wok, add oil and sauté the garlic, stir-fry the ingredients and set aside.
5. soup: stock (I use chicken powder and water), fish sauce, soy sauce, sugar, mix well.
6. pan popping garlic and ginger, into the soup to boil, add the chicken and mix well, after a little cooking on the ingredients together with the sauce can be.
Dry onion and black bean chicken casserole Ingredients:
Main ingredient: 500 grams of chicken, seasoning: green, red pepper each 1, 20 grams of Roding black beans, 20 grams of green onions, 10 grams of soy sauce, 4 grams of salt, 2 grams of monosodium glutamate (MSG), 25 grams of oil, 50 grams of green onions
How to do it:
1, chicken cleaned and chopped into chunks, marinated in salt, soy sauce, MSG to taste, green and red peppers, deseededed slices, green and red peppers, and cut into sections. Onion choose to wash and cut into pieces;
2, pot of oil heating, put the chicken pieces fried to golden brown, onions into the frying pan fried incense spare;
3, pot on the fire, sautéed green peppers, red peppers, green onions, edamame, into the chicken pieces, add soy sauce, salt, monosodium glutamate stir-fried, transferred to casserole stewed on a light fire until the taste, sprinkled with onion can be;
4, ready: 6 minutes, cooking: 10 minutes
Tips:
4, ready: 6 minutes, cooking: 10 minutes
4, ready: 6 minutes, cooking: 10 minutes
4, ready: 6 minutes, cooking: 10 minutes /p>
Tips: simmering should be simmered slowly over a slight fire, in order to simmer through the flavor.
Medicinal Mandarin Chicken Casserole Ingredients:
Main Ingredients: 1 bare chicken (weighing about 1000 grams), 1 bamboo chicken (weighing about 900 grams) Ingredients: 2 pieces of large ginger, 2 long green onions, 5 grams of tangerine peel. Ginger and scallion
Accessories: 60 grams of white mushrooms, 80 grams of ginger mushrooms, 5 grams of sesame oil, 3 grams of pepper, 10 grams of chicken powder, 20 grams of fresh dew, 30 grams of peanut sauce, 15 grams of powdered ginger, 5 grams of sugar, 3 grams of salt, 10 grams of peanut oil, 30 grams of soup.
Medicinal soup base ingredients: 2000 grams of broth, 10 grams of chicken powder, ginseng, bamboo, astragalus, ginseng, wolfberry, yuan meat, Chinese yam, black jujubes, rosmarinus officinalis, lotus seeds, lily, Jimshi, angelica, pepper.
Practice:
1) Slaughter the chicken, wash it, drain it, and put it on a plate
2) Fly the herbs in water and drain it.
3) Make the ginger and green onion seasoning.
4) Bring the soup to a boil, add the herbs and cook for 35 minutes, add 50 grams of Shaoxing wine, and follow with the condiments and chopped pieces of local chicken and bamboo chicken.
Ingredients:
1/2 chicken, 8 small onions with purple skin, 1/2 green and red bell peppers, 3 slices of ginger, 5 cloves of garlic, 2 teaspoons of light soy sauce, 2 teaspoons of dark soy sauce, 1 teaspoon of sugar, 1 tablespoon of oil, 1 tablespoon of cooking oil, 2 tablespoons of shaoxing wine, 1 teaspoon of Chinese cooking wine and 1 teaspoon of Chinese cooking wine.
How to make:
Wash the chicken, dry it and chop it into 2cm pieces. Peel and rinse small onions and garlic cloves. Cut green and red bell peppers into diamond-shaped slices.
Marinate the chicken in the marinade for 30 minutes with the marinade sauce, soy sauce, dark soy sauce and sugar, stirring well.
Put the oil in a casserole dish and heat over high heat, then add the small onion, garlic and ginger and sauté to taste.
Then add the marinated chicken and 2 slices of green and red bell peppers, stir-fry with chopsticks for a few minutes, pour in the wine when the chicken is cooked, cover and simmer for 15 minutes to thicken the sauce.
Add a good pot mat on the table, casserole with lid directly on the table, enjoy the rattling sound and aroma of uncovering the lid of the pot.
Yam, carrot and chicken casserole Ingredients:
Ingredients: yam, chicken, carrots, ginger, cooking wine, scallions
Practice:
1. Chicken washed and blanched, chopped and set aside. Carrot and peeled yam cut into small pieces and set aside.
2. Add appropriate amount of water to the pot, add chicken, yam pieces, ginger, cooking wine, cover and boil.
3. When the pot boils, turn to low heat and boil for 20-40 minutes, open the lid and add carrot pieces and salt, then cover and continue to keep a low heat for 10-15 minutes.
Tips: carrots cooked for too long is easy to lose the nutrients in it, and cooked like carrot puree, eat in the mouth feeling is very bad.
4. After stopping the fire can be appropriate to smother another 5 ~ 10 minutes, add chopped green onion, served can be.
Sea Coconut and Lily Chicken Ingredients:
Sea Coconut is a very popular soup material in the province and Hong Kong, the folk believe that it has a moisturizing effect on the lungs, cough, nourish the yin and remove the dryness and so on. Sea Coconut is often combined with Lily, American Ginseng, Cordyceps Sinensis, Bamboo Chicken, Crocodile Meat and other ingredients that also nourish and benefit the vital energy, making this soup suitable for the whole family without being too cold or too dry. (3 to 4 servings) chicken: 1 honey dates: 3 sea coconut (dry): 30 grams ginger: 3 slices water: 8 bowls lily (dry): 20 grams
Practice:
1. sea coconut and lily washed, soaked in water for 1 hour;
2. washed slaughtered chicken, peeled off the oil pieces, chopped pieces, boiled up;
3. honey dates a little rinse;