Ingredients: ground chicken, green onions, sand ginger, soy sauce

Practice: boil a pot of water, put the whole chicken in, turn off the heat; cover the lid, simmering for ten minutes to chop out the chicken pieces of bone marrow with blood for the appropriate, chopped pieces, point of the seasoning to eat.

Features: maintain the freshness of the chicken, the original flavor

2) dry fried chicken

Materials: chicken, salt, cooking wine, monosodium glutamate (MSG), onion and ginger, egg, dough powder, water, oil, pepper salt

Practice: the chicken clean, cut small square, add salt, cooking wine, MSG, onion and ginger marinated for a while, and then hang the egg, dough powder and water synthesized paste, over the oil yellow, cool and then deep fried to cooked. Cool and then fry again until cooked, eat dipped in pepper salt

3) boiling oil chicken

Materials: chicken, salt, cooking wine, soy sauce, water, oil, pepper salt

Practice: the chicken clean, boneless, smeared with salt, cooking wine, soy sauce, frying and then pick up the oil away from the oil, with a spoon to scoop up the hot oil repeatedly poured on the chicken body, pouring the chicken to the chicken skin hot burnt to change the cut into small pieces, eat dipped in pepper salt.

4) pot roast chicken

Materials: chicken, broth, green onion, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper, dashi, egg white, powder, oil, pepper

Practice: the chicken clean, put the pot to add broth, plus section, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper, dashi, cook the bones, and then hang the egg white by the synthesis of the paste of the dough powder, over the oil and fried yellow. The oil fried yellow, fish out chopped 1 inch long section or strip Sheng plate, sprinkled with pepper into the surface.

5)Crispy chicken

Materials: chicken, cooking wine, salt, pepper, onion and ginger, powder, oil, pepper salt

Practice: the chicken clean, wipe on the cooking wine, rubbed salt, pepper, chicken belly stuffed with onion and ginger a little while to stop, on the cage material, and then remove the onion and ginger, pepper, smeared with soy sauce, hanging on the dough powder over the oil into a crispy gold, cut into small pieces on the plate.

6) mushroom chicken

Materials: chicken, mushrooms, oil, salt, soy sauce, cooking wine, sugar, broth, green onion, ginger, garlic, pepper, dashi, monosodium glutamate, sesame oil

Practice: the chicken picked clean, chopped, mushrooms, soak open to remove the root, wash (wash a few times). Put a small amount of oil in the pot to heat, add chicken pieces stir-fried until browned, add mushrooms, salt, soy sauce, cooking wine, stir-fried a few eyes, and then add a little sugar, broth, green onion, ginger, garlic, peppercorns, big material, stewed with monosodium glutamate (MSG), drizzled with sesame oil into it.

7) green onion oil chicken

Materials: chicken, water, cooking wine, salt, dashi, cinnamon, five spice noodles, green onion and ginger, monosodium glutamate (MSG), oil

Practice: the chicken cleaned and put in a pot, add water, add cooking wine, salt, dashi, cinnamon, five spice noodles, cook and soup together with the pot, cover the lid stewed for 2 hours to take out the block of pots, and then add onion and ginger, MSG, the original broth, and then the oil boil pouring out of the pot. oil boiling pouring onion and ginger on that is complete.

8)Chicken Hibiscus

Materials: cauliflower chicken, cauliflower, oil, onion and ginger, broth, salt, monosodium glutamate (MSG), dough powder

Practice: the chicken clean, boneless, chopped into mud, cauliflower cleaned and broken into small dots, and then cut, scalded in boiling water, fished out of the pull out cool drained of water, put a small amount of oil in the pot, onion and ginger stirring pot, add chicken stir-frying mud until browning, and add broth, salt, cauliflower cooked, add MSG, hook sauce that will be made. Add monosodium glutamate, hook juice into

9) chicken scrambled eggs

Materials: chicken, eggs, salt, monosodium glutamate, water, oil, scallions, soy sauce

Practice: open the eggs with salt, monosodium glutamate, water, stirring a little, chicken shredded, put a small amount of oil in the pan, scallion stirring pan, add chicken fried for a few times, and then add soy sauce, stir fry out of the pot, and then put a small amount of oil to heat the pot, add eggs frying side Drizzle oil, stir-fry until half-cooked plus has been fried chicken wire continue to stir-fry a few times, immediately out of the pan.

10) Yunnan - gas pot chicken

Raw materials: fat chicken a 2000 grams pepper 3 grams ginger, green onion 30 grams

Method: Chicken clean and cut into pieces into the steamer, add cool water, put green onion, ginger, about 4-5 hours, until the chicken meat steam rotten. Pick up the green onion, ginger, and then sprinkle seasonings on the table can be.

11) Fujian - Xianglu whole chicken

Raw materials: 1 fat tender hen, 2 mushrooms, ham 2 slices of sorghum wine 50 grams of chicken broth 750 grams of clove seeds

Methods: 1, the chicken clean, from the back of the split, and then cut 3 knives across the chicken belly up into the stewing bowl, laying the ham slices, mushrooms, add seasonings, chicken broth.

2, the bowl into a small cup of sorghum wine, cloves, cover tightly, steamed for 2 hours after removing the bowl of small cups into.

12) Guangdong - Thousand Island juice chicken balls

Raw materials: 450 grams of chicken thighs, mustard hearts 11, 10 grams of Thousand Island juice, 2 grams of minced garlic, 5 grams of chicken powder, 1 gram of pepper, 5 grams of salt, 1 gram of sesame oil

Measurement: 1, chicken thighs sliced; add salt , monosodium glutamate, cornstarch, powdered food, water pickle 20 minutes; in 4 into the hot oil slid into balls;

2, the pot to stay in the bottom oil, put a little garlic and Thousand Island juice, and then put the chicken ball into the soup, and then add salt, chicken powder, sesame oil, pepper are, thickening point of the frying pan, put on the plate;

3, mustard heart blanching, put the pot to stay in the bottom of the oil, put the mustard heart cooking wine plus thickening soup slightly stir-fried; up the pot yards on the side of the chicken ball can be.

13) Sichuan - stick chicken

Raw materials: fluffy chicken, a scallion white 10 grams

Method 1, chicken clean with rope tied wings, legs; 2, thick meat with a bamboo needle eye, cooked and then fished out to cool;

3, take the breast meat, leg meat, gently patted with a stick to loosen, and then torn into a chicken wire on a plate. Shredded chicken on a plate, to shredded green onion white around, pouring seasoning that is ready.

14) mandarin duck chicken

Raw materials: son hen 1 (about 700 grams), son rooster 1 (about 700 grams), 200 grams of pork stuffing, Job's tear grains 150 grams, wild rice 4 slices, 4 green cabbage heart, 4 slices of mushrooms, 4 slices of cooked ham, 3 slices of hawthorn cake, the usual seasoning in moderation.

Method: (1) two chickens whole chicken out of the bone, respectively, with green onions, refined salt into a juice, smeared in the inner wall, then turn the skin outward, shaping a little dip. The two wings were inserted from the head of the lower incision, through the esophagus into the mouth, divided into the left and right mouth title wing-like, to be used.

(2) fill the pork stuffing from the knife into the hen's abdominal cavity, sealed with a bamboo stick. Job's tears into the rooster's abdominal cavity, sealed with a bamboo stick. Two chickens at the same time under the pot of boiling water blanching, until the skin shrinkage when the pot. Another hen wipe clean water, smear caramel coloring, over the oil, was orange-red out, into the container, add broth, soy sauce, steamed in a cage until crispy; and then the rooster into the container, into the broth and salt, into the cage steamed until crispy.

(3) the red and white two chicken soup decant down, chicken side by side in a large flat plate, draw off the bamboo stick, the shape of the whole, and then the wild rice, cabbage, mushrooms back to the boiling broth pot blanched, and ham slices, lined with the body of the chicken.

(4) respectively, white and red broth into the pot, thin thickening, poured on the red and white chicken can be.

Characteristics: shape like mandarin ducks, two colors and two flavors, nourishing flavor.

15) hillbilly grass chicken

Raw materials: grass chicken 1 (about 1500 grams), 60 grams of ginger, 150 grams of green onions, 100 grams of wine, 50 grams of cinnamon, Chenpi, 30 grams of cloves, 30 grams of cinnamon, 20 grams of cardamom, 10 grams of cinnamon, 30 grams of fennel, 15 grams of pepper, 10 grams of fennel, 20 grams of ginger, dry chili pepper appropriate amount.

Method: (1) chicken slaughter, depilate, remove internal organs, chopping off feet and claws, mouth shell clean. Pan on the fire, put vegetable oil to 5 into the heat, under the frying pan fried to golden brown out; (2) ginger wash pat broken; onion stirred into the juice; anise, cinnamon, cloves, cinnamon and other spices divided into 2 parts of the gauze into a spice package, together with the pot and water boiled for 2-3 hours to the flavor through; (3) will be fried chicken into the old marinade broth boil, change to simmering for 1 hour, fish out. When the old marinade soup cools down, put the chicken into the soup again for 5 hours until the chicken skin is crispy.

Features: bright red color, crispy without dregs, spicy and thick flavor, rich aroma.

16) Stick Chicken

Materials 250 grams of chicken breast, chicken thighs 250 grams

Seasoning: white onion, sesame oil 20 grams, 40 grams of sesame sauce, chili oil, sugar, mushroom soy sauce 15 grams of pepper powder 3 grams

Preparation: wrapped in twine in the thighs of the chicken and the chicken breast, and in the thickness of the meat in the eye, put into the soup to boil over a moderate fire. Then take out the chicken and knock it loose with a special wooden stick, tear it into thick shreds and put it on a plate. White onion, sesame oil, sesame paste, chili oil, sugar, soy sauce in a frying pan and blend, pour the seasoned sauce on the shredded chicken, and then sprinkle pepper powder can be.

17)Jinhua Jade Tree Chicken

Three yellow chicken soaked in oil broth, remove the bones from the meat and cut into pieces, and then yards in the plate. Kale blanch, oil and then beside the chicken pieces around the edge. Put the soup in the pot, add salt, monosodium glutamate, oyster sauce, a little bit of soy sauce, and finally thickened with water starch, a little bit of oil dripping on the chicken can be.

18) dry roasted chicken

Raw materials: 400 grams of chicken with bones, 50 grams of asparagus, 25 grams of fresh mushrooms, 50 grams of plants, sesame oil, sugar, soy sauce, monosodium glutamate, cornstarch, yellow wine, vinegar, cinnamon, green onions, ginger, refined salt appropriate amount.

Method: 1. white chicken organized, remove the viscera, wash, chopped into 8 points wide 1.5 inch long block, with less soy sauce, yellow wine mixed well simmering. 2. frying pan with a wide range of oil, burned to 60% hot, the chicken pieces into the punch fried, poured into the funnel.

3. pot to stay in the bottom oil, put onion, ginger, yellow wine, sugar, vinegar, soy sauce, salt, cinnamon, chicken, add soup and under the asparagus, fresh mushrooms. Put the fire slowly simmering soup soup thick, move the fire thickening add oil out of the pot.

Points: to grasp the fire, chicken pieces into the pot frying time should not be too long.

19) Kung Pao Chicken

Raw materials: 150 grams of tender chicken breast, 50 grams of peanut rice, chicken slow 1, 6 grams of dry starch, green onion, chili oil, sugar, soy sauce, wet starch, monosodium glutamate, refined salt, yellow wine, dried chili peppers, vinegar, appropriate amount.

Method: 1. chicken breast in addition to tendons, open knife, cut into small cubes, add egg white, dry starch, fine salt, mix well, blanch in a pan of lard, drain the oil. 2. dried chili pepper cut into small diced shape, into a pan of oil (lard can also be used, with peanut oil is better, you can increase the aroma) frying, frying until golden brown, will be the chicken diced into the frying 10 seconds. The onion, yellow wine, soy sauce, sugar, vinegar, wet starch and mix, pour into the pot and stir fry a few times, then fried peanuts into the whole turn a few times, and finally add some spicy oil to the pot can be.

Points: frying fire to be a little more vigorous

20) Gongbao chicken

Raw materials: 250 grams of chicken breast, peeled and salt fried peanuts 50 grams (or with mushrooms instead).

Seasoning: red hot pepper, soy sauce, vinegar, sugar, onion and ginger, garlic paste, monosodium glutamate, water starch, soup, cooked oil.

Method: (1) the chicken breast pat loose, cut into cubes with peanut rice and seasoning and mix. (2) pots drizzled with cooked oil at strong power for 4 minutes. Toss once in the middle.

Features: bright color, slightly spicy and sweet and sour.

21) toffee chicken

Raw materials: 150 grams of chicken wings on the half section, 60 grams of sliced asparagus, sliced mushrooms, 30 grams of rock sugar, 5 grams of water starch, 6 grams of wine, soy sauce, soy sauce, onion, sugar, ginger, monosodium glutamate, refined salt, 200 grams of chicken broth.

Methods: 1. first of all, the chicken bladder with boiling water to bleach fishy, lard pan and sugar fried to golden brown, the chicken bladder into the same fried 30 seconds, and then add wine, monosodium glutamate, green onions, ginger, soy sauce, salt and chicken broth, simmering on a gentle fire for about 15 minutes (depending on the tenderness of the chicken bladder to determine the age of the chicken bladder). 2. take out the onions and ginger, put wine, sugar and mushrooms, bamboo shoots pieces, and then burned for 30 seconds, water starch thickening to be able to put.

22)Curry chicken

Raw materials: 500 grams of fat tender chicken, 150 grams of potatoes, yellow wine, refined salt, curry oil, monosodium glutamate, wet starch, lard moderate.

Method: 1. Chicken chopped into 3 cm size of the four sides. Potato cut into pieces, into the fifty percent hot frying pan blanch. To float in the oil, fish out for use. 2. frying pan on high heat, pour white soup, chicken pieces, wine, burned until foamy. Fish off the foam, so that the chicken white, add salt, monosodium glutamate, on the high fire roll, change the water fire cover the pot and simmer for 25 minutes, push and mix and then add 10 grams of lard, slightly mixing the plate can be.

Points: starch to drizzle less, to master the fire.

23) roast chicken

Raw materials: fresh tender chicken 1 (about 1000 grams), 3 grams of monosodium glutamate (MSG), 15 grams of salt, wine a 0 grams, pepper, green onions, ginger, maltose a little.

Methods: 1, light chicken into the boiling water for 3-5 minutes, drain; 2, with monosodium glutamate, salt, wine applied to the chicken body, marinated for half an hour to take out to dry, and then evenly coated with maltose on the chicken body (can also be put in the chicken belly and green onions);

3, light chicken loaded into the baking dish into the oven to bake, chest up to 25 minutes, back on 15 minutes, remove the drizzle of sesame oil that is ready!

3. Put the chicken in a roasting pan and roast it in the oven for 25 minutes, 15 minutes on the back.

24) wine drunken chicken

Raw materials: live tender marinated chicken 1 about 3000 grams, 25 grams of green onions, 15 grams of ginger, 1000 grams of yellow wine, salt and monosodium glutamate each a little.

Method: the tender chicken slaughtered, remove the chicken hair and internal organs, wash and put aside. The onion and ginger and water into the pot, put on the fire after boiling, into the tender chicken, and then boil after turning to a small fire, keep the soup boiling, about 15 minutes, skimmed off the foam, and then continue to burn until the chicken is cooked through when the fish, and so a little bit cooler, cut into chunks, sprinkled with salt and monosodium glutamate mixing and flavoring, loaded into the container with a lid, pouring into the yellow wine, cover the lid and put into the bottom of the icebox, about 2 days after the fish can be cut into small pieces into the basin can be eaten. It can be cut into small pieces and put into pots for serving.

25) spicy chicken

Raw materials: 150 grams of tender chicken, 6 grams of dry starch, 6 grams of pickled chili peppers, soy sauce, sugar, salt, green onion, ginger, wet starch, yellow wine, vinegar, monosodium glutamate moderate amount of eggs, 1, water chestnut diced (or walnuts, lettuce).

Method: 1. Chicken cut into small cubes, add egg white, dry starch, fine salt and mix well, together with the ingredients of water chestnut diced into Wang lard fried for 10 seconds, into the pickled chili peppers, green onions, ginger and other stir-fry.

2. Mix sugar, yellow wine, soy sauce and wet starch, vinegar, etc., and pour it into the pan to stir-fry for a few seconds when it is hot.

Points: frying to master the fire, the fire should be slightly larger.

26) frozen tender chicken

Raw materials: light tender chicken 1 about 1000 grams, 250 grams of meat skin, 40 grams of Beijing green onion, ginger 10 grams of slices of yellow wine, salt, monosodium glutamate each a little.

Method: chicken wash, scrape the fat on the skin, together with the pot, add water, shallots and ginger, cook the yellow wine on the fire and cook until the chicken and the skin crispy, carefully fished out of the chicken, out of the net size of the bones, the chicken into a container, the chicken will be boiled with a fine sieve filtered broth, remove spices, etc., seasoned with fine salt and monosodium glutamate, poured into the chicken containers, and to be cooled! When cooled, put it into the refrigerator and freeze it until it solidifies, then take it out, cut it into rectangular slices with a knife and put it into pots for serving.

Points: chicken must be cooked to crispy, it is easy to remove the chicken bone

27) Chestnut chicken

Raw materials: light tender chicken half (500 grams), 250 grams of chestnuts, 150 grams of soy sauce, sugar, monosodium glutamate, soy wine, scallion, ginger, garlic, water starch, sesame oil, 500 grams of veggie oil (50 grams of actual consumption).

Method: 1. will be washed chicken, chopped into 1 inch square block, into the container, Sichuan Province, Xu soy sauce, yellow wine and mix, slightly marinated. Chestnut shells with a knife to chop open, blanch in a pot of boiling water and fish out, peel off the shell coat, to be used.

2. pan hot, under the vegetarian oil. Burn until the oil is seventy percent hot, the chicken pieces under the pot slightly fried, that is, even the oil poured into the funnel.

3. Add 25g of oil to the pot. Under the onion, ginger, chicken pieces, cooking yellow wine, add soy sauce, sugar, monosodium glutamate, water (500 grams), with high fire. Boil, cover the pot, turn to simmer for about 10 minutes, put chestnuts, continue to crisp juice thick, and then use the high fire juice, while adding water starch thickening push uniform, dripping sesame oil, sheng up the bowl, sprinkle with shredded green garlic can be.

Points: water starch should be added less.

28) chestnut chicken

Raw materials: light chicken half (about 500 grams), 250 grams of shelled chestnuts, oil, salt, ginger, green onions, soy sauce, sugar, five-spice powder moderate.

Making: 1. chicken chopped into pieces, ginger slices, chopped green onions.

2. Put a little oil in the pot, the oil is hot, put green onions, makeup slightly fried, and then into the chicken, chestnut stir fry, add the right amount of soy sauce, refined salt, five spice powder, sugar and water, with a large fire to boil, and change the small fire simmer through.

Points: chicken and chestnuts sauteed in the pot, the beginning of medium heat, to soy sauce, salt and other condiments in the pot and then change to a high fire boil, and then change to a small fire simmer through.

29) Maodou Chicken

Raw materials: light chicken 1 (about 750 grams), Maodou rice (green soybeans) 300 grams, 1 red pepper, 25 grams of soy sauce melon. Vegetable oil, refined salt, green onions, ginger, soy sauce, white grain in moderation.

Production: 1. Chicken from the abdomen cut open, remove the internal organs (another), wash, drain, chopped into pieces. Onion chopped, ginger sliced, chili pepper, soy sauce melon shredded. 2. pot a little oil, put onion, ginger slightly stirring, and then into the chicken and soy sauce melon, chili pepper, soybean rice stirring through, add the appropriate amount of soy sauce, salt, sugar and water, with high heat to boil, and then with a small fire to Laundry, crispy flavor into the end.

The key point: to grasp the heat, start with medium heat to stir through, then change to high heat to boil, and finally change to small heat to Laundry.

30) Jasmine Boiled Chicken Slices Clear Soup

Raw materials: fresh jasmine 24, 100 grams of chicken breast, 2 eggs (with the egg white), refined salt, starch, moderate amount of chicken soup 750 grams.

Method: chicken breast skin, remove tendons, wash, batch into thin slices, put in the egg white, dry starch, salt and mix the paste in the paste, into the boiling water slightly scalded (can also be used in warm oil to cook), take out into the soup bowl. Jasmine flowers into the gray manganese oxygen water, disinfection, into the bowl of chicken breast meat, and immediately with the boiling chicken broth can be.

31) cream branded chicken

Raw materials: 200 grams of cooked chicken, 150 grams of milk, 150 grams of soup, 25 grams of fried noodles, 15 grams of butter, salt, monosodium glutamate moderate.

Method: 1. chicken slices;

2. milk and soup put the pot on the built-in heat to a boil, add fried noodles sauce (flour in the pan with oil fried until slightly yellow that is) with chopsticks and beat evenly; this burning side beat, see the thick into a paste, add salt and monosodium glutamate to taste;

3. a part of the above cream batter loaded into the inside of the wall of the baking dish coated with oil, put in the spare chicken slices, and then pour the rest of the cream on top!

3. Put part of the cream paste into the oiled baking dish, put in the reserved chicken slices, pour the rest of the cream paste, put in the butter, bake in the oven for 10 minutes, when the surface is light brown, take out.

Oven temperature: 200 ℃

32) steamed chicken

Raw materials: 200 grams of tender chicken, 15 grams of mushrooms, water chestnut powder, sugar, yellow wine, monosodium glutamate, ginger, white soy sauce, raw oil moderate.

Method: 1. Chicken cut into pieces, and water chestnut powder, sugar, white soy sauce, soy sauce, yellow wine, monosodium glutamate and other mixing, put on the plate.

2. Mushroom slices, with ginger on top of the block of Yun, with a high fire steam about 15 minutes can be cooked, steam cooked out, will be hot oil can be poured on.

Points: chicken pieces do not steam too old.

33)Long March Chicken

Raw materials: 1000 grams of tender chicken, dried chili peppers, vinegar, green onions and ginger, yellow wine, salt, spicy oil, soy sauce, egg white, sugar, dry starch in moderation.

Method: 1. Chicken split muscle, cut into small squares, both sides of the open knife. Stir with egg white, salt and starch, smear on the chicken pieces, under the lard frying, pour into the funnel.

2. Stir fry the dried chili peppers, and then pour the chicken and green onions, ginger, soy sauce, sugar, vinegar, monosodium glutamate, yellow wine, spicy oil and other ingredients.

Points: Stir-fry with a higher fire.

34) fried chicken

Raw materials: 250 grams of net chicken, egg 1, 50 grams of green pepper, vegetable oil, starch, salt, yellow wine, monosodium glutamate moderate.

Method: 1. Chicken with a knife back whacked chopped into broad beans, put into a pot, add a proper amount of wine, monosodium glutamate, refined salt, egg white, dry starch mixing batter to be used. Peppers cut into broad beans large d. 2. frying pan oil, burned to five, six mature, poured into the chicken, stirring, to be white, drained oil for use. 3, frying pan 25 grams of oil, oil heat, into the green pepper slightly stir-fried, poured into the chicken, add an appropriate amount of refined salt, monosodium glutamate, chicken broth, thickening with wet cornstarch, stir frying for a few times, plate that is complete.

Points: dry starch slurry, be sure to grasp the mix evenly, in addition to a good grasp of the oil temperature and fire.

35) fried chicken

Raw materials: chicken heart, liver 250 grams, 250 grams of celery, vegetable oil, salt, monosodium glutamate, soy sauce, sugar, starch, onion and ginger, yellow wine.

Methods: 1. celery head, remove leaves, wash, cut into 1 inch long section. Heart, liver batch into a slice in a bowl, into the appropriate amount of salt, monosodium glutamate, dry starch slightly mixed with pulp. 2. 25 grams of oil in a frying pan, oil hot, into the ginger and green onion stir-fried incense, into the to be stir-fried to 6 mature, into the bowl. Put a moderate amount of oil in the frying pan, the oil is hot, put the celery slightly stir-fried, pour into the chicken, add the appropriate amount of sugar, monosodium glutamate, soy sauce, slightly stir-fried, plate can be.

Points: celery should not be fried too cooked.

36) green onion oil chicken

Raw materials: 500 grams of tender chicken. Onion ginger, wine, salt, monosodium glutamate, cooked oil.

Method: (1) chicken washed and chopped, green onion and ginger were shredded. (2) with wine, salt, monosodium glutamate, add chicken pieces and mix.

(3) pots sprinkled with shredded green onions and ginger, and dripping with cooked oil, covered with a strong power for 6 minutes.

Features: light color, fresh and smooth.