1. How to stew broiler chicken

Ingredients: 1 broiler chicken, appropriate amounts of green onions, ginger slices, coriander slices, star anise, seasoning, chicken essence, and salt.

Steps:

1. Kill and clean the broiler chicken, cut it into small pieces, blanch all the blood in boiling water, and then put the chicken pieces into a casserole.

2. Add star anise, green onion segments, ginger slices and enough water to bring to a boil over high heat. Add cooking wine, chicken essence and salt and simmer over low heat for 30 minutes.

3. Stew until the meat is tender and then sprinkle some coriander segments.

2. How to make stewed local rooster

Ingredients: 1 local rooster, appropriate amounts of red dates, green onion segments, ginger slices, pepper, star anise, coriander segments, and salt.

Steps:

1. Kill the native rooster, wash it, chop it into chicken pieces, blanch it in boiling water to remove the blood foam, and then put it into a pressure cooker (you can also use a casserole or an ordinary pot) , just the stewing time should be appropriately extended).

2. Put the green onion slices, ginger slices, Sichuan peppercorns, star anise and washed red dates into the pressure cooker, add boiling water to be level with the chicken pieces, press for 25 minutes and then sprinkle in the coriander segments. Serve.

3. How to stew tender hens

Ingredients: 1 tender hen about 1kg, 6g salt, 3g MSG, 15g shiitake mushrooms, 2 ginger slices grams, 20 grams of Shaoxing wine.

Steps:

1. After killing the young hen, cut it open from the back, take out the internal organs, chop off the claw tips, wash it and put it into boiling water to drain off the blood.

2. Take out the cooked tender hen, turn the chicken head to the side, bend the chicken feet on the inside, put the belly up into the casserole, and put the fermented mushrooms into the casserole.

3. Add salt, monosodium glutamate, a little Shaoxing wine and 500 grams of water, cover the pot tightly and bring to a boil over high heat, then simmer over low heat until the tender hen meat is tender.

4. How to make Hakka stewed old hens

Ingredients: 1 free-range farm hen, 3 slices of angelica root, 3 pieces of Adenophora pilosula, 3 pieces of Codonopsis pilosula, 3 pieces of Astragalus root slices, a few slices of Polygonatum odorifera, a few red dates, a few wolfberries, and an appropriate amount of salt.

Steps:

Kill the old hen, clean it and put it into a pressure cooker. Add all the ingredients and an appropriate amount of water. Stew for 1 hour and then add salt to taste. It is delicious.

5. How to make Hakka steamed and stewed native chicken

Ingredients: 1 domestic native chicken, 2 tablespoons of fine salt, 4 slices of angelica root, appropriate amounts of dried red dates and wolfberry.

Steps:

1. After killing the native chicken, apply fine salt evenly on the inside and outside of the chicken body, chop off the chicken neck and feet, and stuff them with the internal organs. Inside the chicken belly.

2. Stuff the angelica root, dried red dates and wolfberry into the belly of the chicken. Place the belly side up into a stew pot, cover with plastic wrap and refrigerate in the refrigerator for 2 to 4 hours.

3. Take out the marinated chicken, put it into a boiling steamer and steam it for 2 hours.