The ten most delicious ways to eat chicken: spicy stir-fried chicken breast, deep-fried chicken meatballs, smooth egg chicken stone pot rice, tomato sauce chicken breast, sauce-roasted chicken, Sichuan pepper chicken, stir-fried chicken Shredded chicken, twice-cooked chicken breast, large plate chicken, shredded chicken with pepper and sesame seeds.
1. Spicy stir-fried chicken breast: Cut the chicken breast into thumb-thick strips with a knife, put it into a bowl, add salt, onion and ginger juice, cooking wine, water starch, mix well and set aside. Cut some green and red two vitex chili segments, add some salt, mix well, and set aside. Heat oil in a pan, add ginger and garlic slices and chicken breast, stir-fry the chicken breast until it changes color, add green and red chili peppers, stir-fry until fragrant, add cooking wine and soy sauce, a little oyster sauce, a little salt, a little sugar to neutralize the spiciness. Pour in a little water starch and scallion oil, stir well and serve.
2. Fried chicken meatballs: Choose chicken breasts, soak them in cold water to thaw, take them out and cut them into pieces, put them in a food processor, add onion and ginger water, add appropriate amount of salt, pepper and ten Three spices, chicken powder, an appropriate amount of potato starch, an appropriate amount of eggs, beat into chicken puree, take it out, then add a little mung bean starch and a little flour, stir well and set aside.
Heat oil in a pan, the oil temperature is 50% to 60% hot. Squeeze the mashed chicken with your left hand, use a spoon to form balls with your right hand, put them into the oil pan one by one, fry until they are set, take them out, and wait until the oil temperature rises to When the temperature is 70% hot, add the meatballs and fry again until crispy on the outside and tender on the inside, with the skin golden brown, remove and control the oil, and serve on a plate.
3. Chicken and stone pot rice with smooth egg: Cut the chicken breast into slices with a knife, put it into a bowl, add salt, cooking wine, MSG, pepper, water starch, mix well and set aside. Crack a few eggs into a bowl, add a little salt, pepper, and chopped coriander, beat evenly and set aside. Heat the oil in the pan, add the battered chicken slices, and slide them until they change color. Quickly pour in the egg liquid and slide them until they are set. Don't turn them over and take them out of the pan.
In a hot stone pot, pour a little scallion oil, add some shredded onions, cover with some rice, cover the egg chicken with rice, and pour the sauce evenly on top, delicious Serve. Preparation of sauce: Bibimbap sauce, add hot chicken soup to dilute it, add some steamed fish soy sauce, Maggi fresh soy sauce, stir well and serve.
4. Chicken breast in tomato sauce: Cut the chicken breast into thumb-thick strips with a knife, put it into a basin, add salt, cooking wine, water starch, mix well and set aside. Prepare a sauce: one spoon of tomato sauce, one spoon of sugar, one spoon of white vinegar, one spoon of light soy sauce, one spoon of water, a little salt, one spoon of water starch, half a spoon of scallion oil, stir well and set aside.
Heat oil in a pan, the oil temperature is 60-70%, add chicken breasts one by one, fry until they are set and take them out. When the oil temperature rises, add in the oil and fry again until the skin is golden and crispy. Remove and control the oil and set aside. . Leave oil in the pot, add the sauce, the sauce will be slightly thick, add the fried chicken breasts, stir evenly, take it out of the pot and put it on a plate, garnish with peeled white sesame seeds.
5. Sauce-roasted chicken: Clean the chicken legs, chop them into pieces with a knife, put them into a basin of water to soak away the excess blood, remove the excess water and set aside. Use dried shiitake mushrooms as side dishes, put them into a basin of water, add a little flour, soak until the shiitake mushrooms are swollen, then clean them, take them out and control the water for later use. Heat oil in a pan, add a little lard to make it more fragrant, add chicken pieces and stir-fry to release excess water vapor, add green onion slices, ginger slices, a few star anise, cinnamon, bay leaves, grass fruits, and fennel, stir-fry until the ingredients are ready If it smells fragrant, cook it with cooking wine to remove the smell.
Add an appropriate amount of diluted sweet noodle sauce, dark soy sauce, and light soy sauce, stir-fry until the sauce is fragrant, add an appropriate amount of fresh soup or boiling water to cover the ingredients, add the mushrooms, bring to a boil over high heat, and add salt and five spices Powder or thirteen spices, chicken essence, and oyster sauce, turn to medium-low heat and simmer for 20 minutes, then pick out the residue, then turn to high heat and cook until thick and fragrant, pour in a little peppercorn oil, stir evenly, sprinkle in chopped green onion, and it's ready Remove from pan and plate.
6. Pepper chicken: Clean the chicken legs, chop them into pieces with a knife, add salt, cooking wine, soy sauce, pepper, mix well and marinate, set aside. Cut the green and red Vitex peppers into horse-ear shapes with a diagonal knife and set aside. Heat oil in a pan, add chicken and fry until cooked, remove and set aside.
Leave the bottom oil in the pot, add slices of ginger and garlic, green hemp vine peppers, and dried red peppercorns, stir-fry until the numbing aroma develops. Add green and red two vitex peppers and stir-fry them for a spicy flavor, then add the chicken, and stir-fry Stir-fry evenly, add cooking wine, Maggi fresh soy sauce and spicy fresh soy sauce, stir-fry until the soy sauce is fragrant, then add a little salt, a little sugar, a little pepper, pour in a little pepper oil and sesame oil, stir well and it's ready to serve Pot and plate.
7. Stir-fried shredded chicken: Put the chicken legs into a pot of water, add onion, ginger, cooking wine, pepper, star anise, cinnamon, bay leaves, boil until raw, cool slightly, take out and pat with a knife Loose it, then tear it into strips by hand and put it into a plate. You can add some shredded onions or cucumbers at the bottom. Add a spoonful of minced garlic, a spoonful of chili powder, thirteen spices, salt, monosodium glutamate or chicken essence, a little sugar, white sesame seeds directly on top of the chicken, pour smoking rapeseed oil, add a little balsamic vinegar, sprinkle with chopped green onions, and you're done. Serve and mix well when eating.
8. Twice-cooked chicken breast: Cut the chicken breast into slices with a knife, put it into a pot of water, blanch it in water until it changes color, take it out quickly and let it cool for later use. Cut appropriate amount of green and red pepper into diamond-shaped slices and set aside. Heat oil in a pan, add equal amounts of Laoganma black bean sauce, sweet noodle sauce, finely chopped bean paste, green onions, ginger and garlic slices, stir-fry until fragrant, add chili peppers and chicken, stir-fry evenly, cut green peppers and serve. Take it out of the pan and serve it on a plate. It's delicious.
9. Big Plate Chicken: Chop the cleaned chicken into pieces, cut the cleaned potatoes into hob pieces, remove the stems of green and red peppers, and cut them into hob cubes. Heat the oil in a pan until it is 60% hot. Add the chicken and fry it first, then add the potatoes and fry until the skin is golden brown. Finally, add the chili peppers and fry them. Remove quickly to control the oil and set aside.
Leave the bottom oil in the pot, add onions, ginger, garlic, dried chilies, dried Sichuan peppercorns, spicy sauce, and bean paste, stir-fry until fragrant, stir-fry out the red oil, add all the fried ingredients, cook in cooking wine and For braised soy sauce, add salt, thirteen spices, mixed noodles, chicken essence and MSG, stir-fry evenly until colored, add an appropriate amount of fresh soup or boiling water, simmer over high heat until the flavor is thickened, and finally pour in a little peppercorn oil and sesame oil. Take it out of the pan and put it on a plate, sprinkle with a little white sesame seeds for decoration, and it's delicious.
10. Shredded chicken with pepper and sesame seeds: Clean the chicken legs, put them into a pot of water and cook them until raw. Take them out and let them cool slightly. Shred them into strips and put them in a basin for later use. In a mixing bowl, add dried chilies and dried Sichuan peppercorns, splash the aroma with hot oil, add a spoonful of chili oil with sesame seeds, add salt, first-grade fresh soy sauce, thirteen spices, a little pepper, balsamic vinegar, sesame oil, and Sichuan peppercorn oil , a spoonful of chicken soup, stir well, add shredded chicken, onion shreds, pepper shreds, mix well, and serve on a plate.