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
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 small 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, cool it and fry it once again. When eating, dip it in pepper salt
Boiled chicken
Ingredients: chicken, salt, cooking wine, soy sauce, water, oil and pepper salt.
pot roast chicken
materials: chicken, broth, onion, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper, aniseed, egg white, dough powder, oil and pepper noodles. Practice: clean the chicken, add broth, ginger, garlic, salt and cooking wine.
crispy chicken
materials: chicken, cooking wine, salt, pepper, shredded onion and ginger, dough powder, oil, and salt and pepper. Practice: clean the chicken, put cooking wine on it, rub salt on it, sprinkle pepper on it, fill the chicken belly with shredded onion and ginger for a while, put it in a cage, then remove shredded onion and ginger, pepper, and apply soy sauce.
Mushroom chicken
Ingredients: chicken, mushrooms, oil, salt, soy sauce, cooking wine, sugar, broth, onion, ginger, garlic slices, 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 (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.
Chicken with scallion oil
Ingredients: chicken, water, cooking wine, salt, aniseed, cinnamon, spiced noodles, shredded onion and ginger, monosodium glutamate and oil. Practice: clean the chicken and put it in the pot, add water, add cooking wine, salt, aniseed, cinnamon and spiced noodles, boil and take it out together with soup, cover and stew for 2 hours.
Chicken paste
Ingredients: cauliflower chicken, cauliflower, oil, shredded onion and ginger, broth, salt, monosodium glutamate and dough powder. Practice: clean the chicken, remove the bones, chop it into mud, clean the cauliflower and break it into small flowers, then cut it, soup it with boiling water, take it out, drain it, put a little oil in the pot, stir-fry the shredded onion and ginger. Pick up the onion and ginger, then sprinkle with seasoning and serve.
whole chicken with fragrant sauce
Ingredients: fat hen, 1 water-soaked mushroom, 2 pieces of ham, 2 pieces of sorghum wine, 5 grams of chicken soup and 75 grams of clove seeds. Method: clean the chicken, cut it open from the back, then cross-cut it three times, put the chicken belly up into a stew pot, spread the ham slices and mushrooms, and add seasoning and chicken soup. 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.
Chicken balls with Thousand Island Juice
Ingredients: 45g of chicken leg meat, 11g of mustard heart, 1g of thousand island juice, 2g of garlic, 5g of chicken powder, 1g of pepper, 5g of salt and 1g of sesame oil. Method: 1. Slice chicken leg meat;
2. Add salt, monosodium glutamate, raw flour, edible flour and marinate in water for 2 minutes;
3. Smooth in 4% hot oil to form balls;
4. 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, fragrant oil and pepper, thicken the pan and put it on the plate;
5. After boiling the mustard heart, leave a little base oil in the pot, add the mustard heart to the cooking wine and stir-fry the soup slightly;
6. code the pot beside the chicken balls.
Yuanyang chicken
raw materials: 1 hen (about 7g), 1 rooster (about 7g), 2g pork stuffing, 15g coix seed, 4 slices of water bamboo, 4 green vegetable hearts, 4 slices of mushrooms, 4 slices of cooked ham and 3 slices of hawthorn cake, with proper amount of common seasonings. Method:
(1) After the whole chicken is boned, it is mixed with onion and refined salt to make juice, which is applied to the inner wall, then the skin is turned outwards, and it is slightly dipped after plastic surgery. 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 abdominal cavity of the hen 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 the bamboo sticks, shaping, and then putting the boiled water bamboo, Chinese cabbage and mushrooms back into a boiling soup pot to be cooked, and placing them with ham slices to line the chickens.
(4) Put the white soup and the red soup into the pot, 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.
hillbilly grass chicken
raw materials: 1 grass chicken (about 15g), 6g ginger, 15g onion, 1g aged wine, 5g cinnamon, 3g dried tangerine peel and clove, 3g cinnamon, 2g nutmeg, 1g kaempferia kaempferia, 3g fennel, 15g mountain pepper and 1g cumin. Method of production:
(1) Slaughter the grass chicken, brush its hair, remove its internal organs, cut off its paws and wash its beak and shell. Set the pan on fire, put the vegetable oil to 5% heat, fry it in the oil pan until golden brown, and take it out;
(2) Ginger is washed and broken; Stir the onion into juice; Divide the above spices such as star anise, cinnamon bark, clove and cinnamon into two parts, pack them with gauze, put them in a pot and boil them in water for 2-3 hours until the fragrance is revealed;
(3) Boil the fried chicken in the old marinated soup, simmer it for 1 hour instead, and take it out. After the old brine soup cools, soak the chicken in the soup for 5 hours until the chicken skin is crispy. Features: bright red color, crisp fragrance without residue, thick spicy taste and strong fragrance.
Jinhua Yushu chicken
Sanhuang chicken is soaked in oil soup, boneless, diced, and then diced. Blanched kale, oiled and surrounded by chicken nuggets. Put the soup in the pot, add salt, monosodium glutamate, oyster sauce and a little soy sauce. Finally, thicken it with water starch and pour the oil on the chicken.