1. Butter Pumpkin Chicken

Ingredients: pumpkin, mushrooms, chicken legs, light cream (that is, fresh cream)

Ingredients: onions, starch, salt, Wine (brandy is best), starch

Steps:

1. Remove the bones from the chicken legs and cut them into bite-sized strips, then pour a little light cream and a little starch , some water, spread it evenly with your hands, and marinate for 15 minutes.

2. Cut the onion into small dices, cut the mushrooms into two pieces, peel and cut the pumpkin into cubes.

3. Pour an appropriate amount of oil into the pot. After the oil is warm, add the onions and stir-fry until fragrant.

4. Add chicken and stir-fry.

5. Add pumpkin and stir-fry.

6. Pour a little wine to enhance the aroma.

7. Add mushrooms.

8. Pour in the chicken soup, the soup noodles are 2/3 of the dish, and add a little salt. Then cover the pot and simmer for a while.

9. After simmering over medium heat for a while, when the pumpkin is soft and the mushrooms are cooked, you can pour in fresh cream, season with salt, and then use high heat to remove the juice.

2. Chicken Leg Burger

Ingredients: chicken legs, bread

Seasoning: oyster sauce, cooking wine, honey, salad dressing

Ingredients: lettuce , pickled cucumber, Thai sweet and spicy sauce

Steps:

1. Remove the bones from the chicken thighs and marinate them with oyster sauce, cooking wine and honey for three to four hours to add flavor.

2. Pour a little oil into the pan. After the oil is hot, add the chicken legs, skin side down, and fry for about three minutes.

3. Then turn the chicken legs over and fry the chicken skin side down for about five minutes.

4. Finally, turn the chicken skin down and fry until the chicken is cooked. It's easy to check whether the chicken is cooked. Use chopsticks to skewer the chicken easily and there is no blood oozing out. It means it's cooked.

5. Wash the lettuce leaves and slice the pickles.

6. Cut the bread into two and add the lettuce leaves and pickle slices.

7. Put the fried chicken legs.

8. Add another layer of lettuce leaves and pickles, and squeeze in your favorite sauce, and it’s ready.

3. Songhua Drunken Chicken Roll

Ingredients: chicken legs, flowered eggs, yellow rice wine (the better the rice wine, the more delicious the food will be)

Ingredients: salt , pepper, oyster sauce (or soy sauce)

1. Remove the bones from the chicken legs. It is easier to use scissors and cut them from the joint at one end. After deboning the chicken thighs, pat them loosely with your back or a meat mallet. Prick the chicken skin with a toothpick to help absorb the flavor while marinating.

2. Apply pepper, a little rice wine and soy sauce, and a small amount of chicken to both sides of the chicken and chicken skin, and "massage" it for a while. Then peel the preserved eggs. If the chicken thigh is big enough, you can roll the whole preserved egg. If you feel it can't be rolled, cut it in half.

3. Roll the preserved eggs with chicken leg meat and tie them with rope.

4. Put it into a box, pour in rice wine and sprinkle with a little salt, seal it and put it in the refrigerator to marinate for one night. I put the chicken drumstick rolls in a plastic bag, and when I got the cooking wine, I sprinkled a little salt to reduce the amount of rice wine. In short, the chicken drumstick roll should be completely submerged in the rice wine.

5. After marinating, add two slices of ginger to the rice wine used to marinate the chicken drumstick rolls to remove the fishy smell, then put them into the steamer that has been cooked and steam them over high heat for about 20 minutes.

6. After cooling completely in the wine, you can take out the slices. My skills are not yet up to par, and I don’t have Songhua at the beginning or the end, haha.

7. Cut into slices and serve.

4. Fried chicken legs

Main ingredients: chicken legs

Marinate: cooking wine, oyster sauce (or soy sauce), white sugar, fermented bean curd juice, white pepper

Stew juice: brown sugar, chicken powder, soy sauce, wine, cola, honey to make juice

Steps:

Chicken legs, cut three times toward the skin side . It would be best if you take the chicken legs off the bones yourself. Then marinate with cooking wine, oyster sauce (or soy sauce), sugar, some bean curd juice, and white pepper for half an hour.

Use brown sugar, chicken powder, soy sauce, wine, cola, and honey to make juice. (Hey, the picture and text don’t match because I just didn’t have any lees sake and brown sugar plum wine at home, so I used them instead of the next four things).

Put some oil in the pan and fry the chicken legs skin side down until golden brown.

Then flip it over and continue frying until the other side is cooked.

Add the sauce and simmer for 15 to 20 minutes to absorb the flavor. After the meat is soft and flavorful, you can use high heat to reduce the juice.

5. Braised chicken nuggets

Ingredients: chicken legs, light cream

Ingredients: onions, carrots, potatoes, cooking wine, soy sauce, salt, sugar

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Steps:

1. Cut chicken thighs into pieces the size of mahjong tiles, marinate with cooking wine, oyster sauce (or soy sauce), and cream for about 20 minutes. Peel and cut potatoes into pieces, then soak in water. Dice carrots and slice onions.

2. Heat an appropriate amount of oil in the pot, add onions and stir-fry until fragrant.

3. Add chicken and stir-fry.

4. After the chicken changes color, add carrots and potatoes and stir-fry.

5. Pour in the wine. It would be better if you use foreign wine such as brandy, cooking wine can also be used. This step is also slightly different from the general braised method. Generally, for teriyaki, the soy sauce is first poured in to fully color it, and then the wine is added, but to make this dish look more beautiful, I poured the wine first and then the soy sauce.

6. Pour in light soy sauce.

7. Add appropriate amount of salt.

8. Add a little sugar.

9. Add hot water, not too much. Bring to a boil over medium heat and simmer for about 30 minutes.

10. Pour in cream to enhance the flavor.

11. Braised chicken nuggets with a very exotic flavor.

6. Mandarin duck steamed chicken

Ingredients: chicken (chicken leg meat or chicken wing root meat is better), dried red dates, sausage (I used "Huangshanghuang")

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Ingredients: tangerine peel, rice wine, light soy sauce, brown sugar, starch, salt, sesame oil, ginger

Steps:

1. Season the chicken with rice wine and light soy sauce in advance , brown sugar, starch and salt, mix well and marinate for an hour or two. As a special note, I used scissors to cut off the bones from the chicken wing roots and cut the meat into pieces the size of mahjong tiles. This is because the chicken wing meat not only tastes good, but also has no blood residue and is very clean when steamed. Of course, it is a little troublesome to make. You can also use chicken legs. Of course, it would also work if you cut the whole chicken into small pieces. But you must wash off the blood and dry it beforehand.

2. Dried red sausage, cored and sliced.

3. Put the sausage slices on a plate, put the red dates on the sausage and put it in the steamer. After boiling the pot, continue steaming for five or six minutes to steam out the oil from the sausage.

4. When steaming the sausage and red dates, soak the tangerine peel in warm water until soft, and then wash it thoroughly. Slice ginger. Take out the marinated chicken and stir in a little sesame oil.

5. Take out the steamed red dates and sausages, but do not turn off the heat and keep the steamer open. Mix the chicken and tangerine peel with the red dates and Chinese sausage. Remember to add two pieces of ginger. Then put it back into the steamer and steam for about 8 to 10 minutes. Because the size of the pieces of meat cut by each person is different, the steaming time will also be different. Please watch carefully until the meat is cooked.

6. Take out and eat immediately, very fragrant.

7. Mint Chicken

Ingredients: fresh mint leaves, chicken drumsticks

Seasoning : Garlic, oyster sauce, a little butter (can be omitted), salad oil or peanut oil, salt, cooking wine

1. Wash the mint leaves and dry them, cut two whole heads of garlic into cubes, and remove the bones from two large chicken legs. , cut the chicken into small pieces. Pour some water into the starch to form a water starch liquid, pour a little into the chicken, then pour a little salt and cooking wine, and scratch it with your hands. After resting for 15 minutes, pour a little oil and scratch it for a dozen times to do the following work. .

2. Heat the pot, put a piece of butter and an appropriate amount of ordinary oil, and heat to melt the butter.

3. Add garlic and saute until fragrant.

4. Turn up the heat, add the chicken cubes and stir-fry until the meat changes color and is cooked. When pouring the chicken, be careful to remove the water in the bowl.

5. There will be a lot of water and oil in the pot. Remove the chicken and garlic, and drain away all the oil and water in the pot. Wipe the pot clean and reheat the pot over high heat.

6. When the pot is hot, add chicken and garlic, and add mint leaves.

7. Quickly pour in oyster sauce and stir-fry evenly.

8. Pineapple Ancient Meat

Cut the meat from the chicken legs, use a little salt and cooking wine, add some egg whites, and marinate slightly. Cut the parsley into cubes.

Pour more flour, thoroughly roll the chicken pieces into the flour, and press them firmly with your hands.

When the oil is 70% hot, add the chicken pieces and fry over low heat. They should be cooked when they turn brown. fish out.

To adjust the sauce according to taste, I used tomato sauce, yuzu sauce, sugar, balsamic vinegar, soy sauce, and salt.

Reheat the oil in the pot to about 90% heat, then put the pieces in and fry them so that they become crispy. Then remove the oil control.

Leave a little base oil in the pot, add sweet and sour sauce, pour some water starch, the juice will be slightly viscous, add slices of broccoli, add meat, fry for a few times, so that each piece of meat is dipped in the juice It’s ready to be loaded.

9. Grilled Chicken Legs with Honey Sauce

Wash the chicken legs and cut some slits in the meat with a knife to allow the marinade to absorb the flavor.

Mashed garlic, minced ginger, cooking wine, a spoonful of Shacha sauce, a little black pepper, and a quarter bottle of barbecued pork sauce (I used four chicken legs). Wrap the chicken legs in the sauce and marinate them in the refrigerator for a day, taking them out and turning them over in between.

Take out the chicken legs, brush them with one-eighth bottle of barbecued pork sauce, and sprinkle some ground black pepper and chopped herbs.

After preheating the oven to 220 degrees, put in the chicken legs and bake for 15 to 20 minutes. Anyway, you can see that the color of the skin is dark and the parts are slightly burnt.

Take out the chicken legs and turn them over. Brush the other side with one-eighth bottle of barbecued pork sauce and sprinkle some ground black pepper and chopped herbs.

Preheat the oven to 240 degrees, add the chicken legs and bake for about 10 to 15 minutes.

10. Winter Melon Stewed Chicken

After soaking the mushrooms, wash and cut into shreds. Do not pour the soaking water.

Peel the winter melon and cut into pieces.

If you have Yunnan or Jinhua ham, it’s best to cut it into slices, about five or six small slices.

Find a steamer, fill it with water, and light the fire to make the pot.

Put the winter melon on the bottom, the chicken on top, and then place shredded mushrooms and ham slices.

Sprinkle with a little salt to taste.

Pour about half a cup of rice wine into a disposable paper cup, preferably rice wine, Japanese sake is also particularly good. If it is cooking wine, rice wine or general low-alcohol liquor, reduce the amount by half.

Pour the mushroom water carefully, do not pour in the sediment. Pour in about half a cup more. The winter melon will also make soup, so there is no need to add water.

Put it into the pot and steam it for about 20 minutes.