1) boiled chicken material: native chicken seasoning: onion, ginger, soy sauce: boil a pot of water, put the whole chicken in, turn off the fire; Cover and stew for ten minutes, and it is appropriate to cut the chicken bone marrow with blood. After cutting, light the seasoning to eat. Features: keep the chicken delicious and original. 2) Dry fried chicken materials: chicken, salt, cooking wine, monosodium glutamate, shredded onion and ginger, eggs, dough powder, water, oil and pepper salt. Clean the chicken, cut it into cubes, marinate it with salt, cooking wine, monosodium glutamate and shredded onion and ginger for a while, then hang the paste composed of eggs, dough powder and water, fry it until it is cooked, and dip it in pepper salt when eating. 3) Boil the fried chicken materials: chicken, salt, cooking wine, soy sauce, water, oil and pepper salt. Practice: Clean the chicken. 4) Pot roast chicken materials: chicken, broth, onion, ginger, garlic slices, salt, cooking wine, soy sauce, white sugar, pepper, aniseed, egg white, dough powder, oil and pepper noodles. Practice: clean the chicken, add broth, add onion, ginger, garlic slices, salt, cooking wine, soy sauce, white sugar and pepper noodles. 5) crispy chicken materials: chicken, cooking wine, salt, pepper, shredded onion and ginger, dough powder, oil, pepper and salt. Practice: clean the chicken, put cooking wine on it, rub salt on it, sprinkle pepper on it, put shredded onion and ginger in the chicken belly for a while, put it in a cage, then remove shredded onion and ginger and pepper, put soy sauce on it, and hang the dough powder and fry it until it becomes golden yellow. 6) Mushroom chicken materials: chicken, mushrooms, oil, salt, soy sauce, cooking wine, white sugar, broth, onion, ginger, garlic, pepper, aniseed, monosodium glutamate and sesame oil. Practice: clean the chicken, chop it into pieces, soak the mushrooms to remove the roots, and wash it (wash it several times). Heat a small amount of oil in the pot, add chicken pieces and stir-fry until it changes color, add mushrooms, salt, soy sauce and cooking wine and stir-fry for a few times, then add a little white sugar, broth, onion, ginger, garlic slices, pepper and aniseed, stew, add monosodium glutamate and pour sesame oil. 7) Chicken with scallion oil: chicken, water, cooking wine, salt, aniseed, cinnamon, spiced noodles, shredded onion and ginger, monosodium glutamate and oil. Practice: Clean the chicken, put it in a pot, add water, add wine, salt, aniseed, cinnamon and spiced noodles, boil it and take it out together with the soup, cover it, stew for 2 hours, take it out and cut into pieces, then add it. 8) Chicken paste materials: cauliflower chicken, cauliflower, oil, shredded onion and ginger, broth, salt, monosodium glutamate, and dough powder. Practice: Wash the chicken, remove the bones, chop it into mud, wash the cauliflower and break it into small flowers, then cut it, soup it with boiling water, take it out, drain it, put a small amount of oil in the pot, stir-fry the shredded onion and ginger, and add chicken paste until it is fried. 9) Stir-fried eggs with shredded chicken Ingredients: chicken, eggs, salt, monosodium glutamate, water, oil, chopped green onion and soy sauce. Practice: Open the eggs, add salt, monosodium glutamate and water, stir well, shred the chicken, stir-fry the chopped green onion in the pan, stir-fry the chicken for a few times, add a little soy sauce, stir-fry the pan, and add a little oil to heat it. 10) Yunnan-Steamed Chicken Ingredients: 2000g of fat chicken, 3g of pepper, 30g of ginger and 30g of onion. Restraint method: Clean the chicken, cut into pieces, put it in a steamer, add cold water, add onion and ginger slices, and steam for about 4-5 hours until the chicken is steamed. Pick up the onion and ginger, then sprinkle with seasoning and serve. 1 1) Fujian-Xianglu whole chicken raw materials: fat hen 1 water-sprouted mushrooms, 2 pieces of ham, 50 grams of sorghum wine, 750 grams of chicken soup, and 5 pieces of clove seeds. Method: Clean the chicken, cut it open from the back, cross-cut it with 3 knives, put the chicken belly upwards into a stew pot, spread ham slices, mushrooms, and add seasoning and 5 pills. Put a small cup filled with sorghum liquor and cloves in the bowl, seal it with a lid, and take it out after steaming for 2 hours. 12) Guangdong-Thousand Island Juice Chicken Ball Ingredients: 450g of chicken leg meat, mustard heart 1 1 strips of Thousand Island Juice 1 0g of garlic, 2g of chicken powder, 5g of pepper 1 5g of salt, 5g of sesame oil1restraint method: sliced chicken leg meat; Add salt, monosodium glutamate, raw flour, edible flour and water for 20 minutes; Slipping into balls in 40% hot oil; Leave the bottom oil in the pan, add a little garlic and Thousand Island juice, then add the chicken balls, add soup, salt, chicken powder, sesame oil and pepper, thicken the pan and put it on the plate; After boiling the mustard heart in water, leave a little base oil in the pot, add the mustard heart to the cooking wine and stir-fry the soup slightly; Just code the pot beside the chicken ball. 13) Sichuan-bangbangbangji raw materials: a chicken with shredded green onion 10 restraint method, the chicken is cured by tying the wings and legs with ropes; Punch a hole in the thick meat with a bamboo needle, cook it, take it out and cool it; Take breast meat and leg meat, pat them loosely with a wooden stick, then tear them into shredded chicken, put them on a plate, surround them with shredded onion, and pour seasoning on them. 14) Yuanyang chicken raw materials: chick 1 chicken (about 700g), rooster 1 chicken (about 700g), 200g of pork stuffing, 50g of coix seed/kloc-0, 4 slices of water bamboo, and 4 green vegetable hearts. Method: (1) After two whole chickens are boned, they are mixed with onion and refined salt to make juice, which is smeared on the inner wall, then the skin is turned outwards, and slightly dipped after shaping. Insert the two wings from the lower incision of the head, lead to the esophagus and enter the mouth, and divide them into two wings. (2) Fill the pork stuffing into the hen's abdominal cavity from the knife edge and seal it with a bamboo stick. Coix seed is filled into the abdominal cavity of cock and sealed with bamboo stick. At the same time, two chickens are boiled in a boiling water pot until the skin shrinks. Wipe the hen clean, paint it with maltose, oil it, take it out in orange, put it in a container, add the original soup and soy sauce, and steam it in a cage until it is crisp and rotten; Then put the cock in a container, add the original soup and refined salt, and steam it in a cage until it is crisp and rotten. (3) Pouring the original soup of red and white chickens, placing the chickens side by side on a large flat plate, removing bamboo sticks, shaping, and then putting the boiled water bamboo, Chinese cabbage and mushrooms back into a boiling soup pot to be cooked, placing them separately with ham slices and lining the chickens. (4) Put the white and red plain soup into the pot respectively, thicken them, and pour them on the red and white chicken. Features: it looks like a mandarin duck, with two colors and two flavors, and it is fragrant and mellow.