See 7. Ingredients: 350 grams of chicken with bones, 150 grams of potatoes, 50 grams of green onions, 20 grams of curry powder, 2 cloves of garlic, 10 grams of flour, wine, chicken powder, salt to taste. Curry chicken block practice Practice: 1, the chicken cleaned up, properly cut into pieces, put into a pot of water slightly boiled, fished out and washed the foam to be used; potatoes peeled and cut into the appropriate size of the block; scallions cut into small pieces; garlic chopped puree. 2, the pot of oil to fifty percent of the heat, under the potatoes fried to crust yellow bright, fished out and drained the oil to be used; chicken pieces are also fried until the surface is slightly dry, fished out and drained the oil to be used. 3, frying pan about two tablespoons of oil, add curry powder, flour, garlic, sautéed over low heat, add scallions sautéed, add a small half cup of water and open the noodles, and then add a rice bowl of water, add chicken powder, stir, add chicken, cooking Shaoxing wine, heated over medium heat for 5 minutes, and then add the potatoes, adjusted the salty and savory, cook until the chicken is cooked and thick juice, drizzled with sesame oil out of the pot can be. Guangdong: 1) white chopped chicken Ingredients: earth chicken Seasoning: onion, sand ginger, soy sauce Practice: boil a pot of water, put the whole chicken into, 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 with seasoning to eat. Features: maintain the freshness of the chicken, the original flavor 2) dry fried chicken Ingredients: chicken, salt, cooking wine, monosodium glutamate (MSG), green onion and ginger, egg, powder, water, oil, pepper salt Practice; the chicken clean, cut small square, add salt, cooking wine, MSG, green onion and ginger marinated for a while, and then hang eggs, powder and water synthesis of the paste, over the oil frying yellow, cooled and then deep fried again until cooked, eaten when dipped in pepper salt 3) Boiling Oil Chicken Ingredients: chicken, salt, cooking wine, soy sauce, water, oil, salt, pepper salt, water, oil, water and pepper. Sauce, soy sauce, water, oil, pepper salt Method: the chicken picked clean, boneless, smeared with salt, cooking wine, soy sauce, deep-fried and then picked up with a * son away from the oil, with a spoon to scoop up the hot oil repeatedly poured on the chicken body, poured until the chicken skin burnt to change the cut into small pieces, eaten when dipped in pepper salt. 4) pot roast chicken Ingredients: 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, cooked to the bone, and then hung by the egg white powder synthesized paste, over the oil and deep-fried yellow, out of the chopped 1-inch-long sections or strips of Sheng plate, sprinkle with pepper flour that is ready. Sprinkle with pepper to become. 5) Crispy chicken Ingredients: chicken, cooking wine, salt, pepper, onion and ginger, powder, oil, pepper salt Method: the chicken clean, wipe on the cooking wine, rub salt, pepper, chicken belly stuffed with onion and ginger stop for a while, on the cage material, and then remove the onion and ginger, pepper, smeared with soy sauce, hanging on the powder over the oil deep-fried crispy golden brown, cut into small pieces of Sheng plate. 6) mushroom chicken Ingredients: chicken, mushrooms, oil, salt, soy sauce, cooking wine, sugar, broth, green onion, ginger, garlic, pepper, dashi, monosodium glutamate, sesame oil Method: the chicken picked clean, chopped, mushrooms soak open to remove the root, wash (wash a few more times). Put a small amount of oil in the pot and heat, add chicken pieces and stir-fry until browned, add mushrooms, salt, soy sauce, cooking wine and stir-fry for a few eyes, then add a little sugar, broth, green onion segments, ginger pieces, garlic slices, peppercorns, daikon, stewed with monosodium glutamate (MSG), drizzled with sesame oil that is completed. 7) green onion oil chicken Ingredients: chicken, water, cooking wine, salt, dashi, cinnamon, five spice noodles, green onions and ginger, monosodium glutamate, oil Method: 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 and simmer for 2 hours to take out and cut into pieces of pots, and add green onions and ginger, monosodium glutamate, the original broth, a little bit of the oil will be boiled and pouring on the onion and ginger, that is, into the pot. 8) Chicken Hibiscus Ingredients: cauliflower chicken, cauliflower, oil, green onion and ginger, broth, salt, monosodium glutamate, powder Practice: the chicken picked clean, boneless, chopped into mud, cauliflower cleaned and broken into small dozen, and then cut, with boiling water soup, fished out of the pull out cool draining water, put a small amount of oil in the pot, onion and ginger stir frying pan, add chicken puree stir fry until browned, then add broth, salt, cauliflower cooked, add monosodium glutamate, the hook into the juice that is 9) chicken wire scrambled eggs Ingredients: chicken, Eggs, salt, monosodium glutamate, water, oil, scallions, soy sauce Practice: open the eggs with salt, monosodium glutamate, a little water and stir, chicken shredded, put a small amount of oil in the pan, scallion stir fry pan, add chicken stir fry a few times, then add a little soy sauce stir fry out of the pan, the pan and then put a small amount of oil to burn hot, add eggs while frying, drizzle the oil, stir fry until half-cooked plus has been stir-fried chicken shredded to continue to stir fry a few times, immediately out of the pan. 10) Yunnan - gas pot chicken Ingredients: 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, steam about 4-5 hours, until the chicken meat steam rotten. Pick up the green onions, ginger, and then sprinkle seasonings on the table can be. 11) Fujian - Xianglu whole chicken Ingredients: 1 fat tender hen, 2 mushrooms, 2 slices of ham, 50 grams of sorghum wine, 750 grams of chicken broth, 5 clove seeds Method: Chicken clean, from the back of the split, and then cut 3 knives across the chicken belly up into the stewing bowl, laying ham slices, mushrooms, add seasonings, chicken broth. Put a small cup of sorghum wine and cloves in the bowl, seal the lid tightly and steam for 2 hours, then take out the small cup of the bowl and it will be ready. 12) Guangdong - Thousand Island juice chicken balls Ingredients: 450 grams of chicken thigh meat 11 mustard hearts Thousand Island juice 10 grams of minced garlic 2 grams of chicken powder 5 grams of pepper 1 gram of salt 5 grams of sesame oil 1 gram of method: chicken thigh meat slices; add salt, monosodium glutamate, cornstarch, food powder, water marinade for 20 minutes; in the 4 into hot oil to slip into a ball; the pot to stay in the bottom of the oil, put a little minced garlic and Thousand Island juice, and then put the chicken ball into the chicken ball, and then put a little minced garlic, and then put the chicken ball into the chicken ball in a hot oil. sauce, and then put the chicken ball into, and then add soup, salt, chicken powder, sesame oil, pepper are, thickening point bright oil pot, put on a plate; mustard heart blanching, put the pan to leave a little oil, put mustard heart cooking wine and thickening broth stir fry; up pot yards in the chicken ball side can be. 13) Sichuan - stick chicken Ingredients: fluffy chicken a scallion white 10 grams Method Chicken cleaned with a rope tied wings, legs; thick meat with a bamboo needle to tie the eye, cooked and then fished out to cool; take the breast meat, leg meat, gently patted with a stick to loosen, and then torn into the chicken shredded plate, to the green onion white around, poured with seasoning that is ready. 14) mandarin duck chicken Ingredients: 1 hen (about 700 grams), 1 rooster (about 700 grams), 200 grams of pork stuffing, 150 grams of Job's tears, 4 slices of wild rice, 4 hearts of green vegetables, 4 slices of mushrooms, 4 slices of cooked ham, 3 slices of hawthorn cake, the usual amount of seasonings. Method: (1) two chickens whole chicken out of the bone, respectively, with green onions, salt into juice, wipe in the inner wall, then turn the skin towards the outside, shaping slightly soaked. 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 wing-like, to be used. (2) Pork stuffing from the knife into the cavity of the hen, sealed with a bamboo stick. Job's tears into the rooster abdominal cavity, sealed with a bamboo stick. Two chickens at the same time blanch in a pot of boiling water, until the skin shrinks out of the pot. Another hen wiping clean water, smeared with caramel coloring, over the oil, was orange-red fish out, into the container, add stock, soy sauce, steamed in a cage until crispy; and then the rooster into the container, into the stock and salt, into the cage steamed until crispy. (3) will be red and white two chicken soup decant down, chicken side by side in a large flat plate, draw off the bamboo stick, the whole shape, and then the wild rice, cabbage, mushrooms back to the boiling broth pot blanched, and ham slices, lined in the body of the chicken. (4) respectively, white and red soup into the pot, thin thickening, pouring on the red and white chicken can be. Characteristics: shape like mandarin ducks, two colors and two flavors, nourishing flavor mellow. 15) hillbilly grass chicken Ingredients: grass chicken 1 (about 1500 grams), 60 grams of ginger, 150 grams of green onions, 100 grams of Chen wine, 50 grams of cinnamon, Chen Pi, 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 slaughtered, plucked, gutted, chopped feet and claws, mouth shell clean. Pan on the fire, put vegetable oil burned to 5 into the heat, under the frying pan fried to golden brown out; (2) ginger cleaned pat broken; onion stirred into juice; star anise, cinnamon, cloves, cinnamon and other spices divided into 2 parts of gauze into spice packets, together with a pot of water and cook for 2-3 hours to the flavor through out; (3) will be fried in the old brine soup in the chicken boiled, and changed to simmering for 1 hour, fish out. After the old marinade soup cools down, put the chicken into the soup for 5 hours until the chicken skin is crispy. Characteristics: bright red color, crispy and fragrant without dregs, thick spicy flavor, rich aroma. 16) Stick Chicken Ingredients: 250 grams of chicken breast, 250 grams of chicken thighs Seasonings: white onion, sesame oil 20 grams each, 40 grams of sesame sauce, chili oil, sugar, mushroom soy sauce 15 grams each, 3 grams of pepper Powder Method: wrapped in twine on the thighs of chickens and chicken breasts 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 with a special wooden stick and knock it loose, tear it into thick shreds and put it into a plate. White onion, sesame oil, sesame paste, chili oil, sugar, soy sauce in a frying pan and blend, the seasoning sauce poured on the chicken wire, 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. Blanch the kale, pass it through the oil and put it around the edge next to the chicken pieces. 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 pieces Ingredients: 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, balsamic 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 simmered. 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 pieces, add soup and under the asparagus, fresh mushrooms. Slowly simmer on high heat to collect the soup, see the soup is thick, move to high heat to thicken the sauce and add bright oil to the pot. Points: to grasp the fire, chicken pieces into the pot frying time should not be too long. 19) Kung Pao Chicken Ingredients: 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, plus egg white, dry starch, fine salt, mix well, put into a pan blanch, drain the oil. 2. dry chili peppers cut into small pieces of spicy oil. 2. dry chili pepper cut into small diced shape, into a pan of oil (lard can also be used, with peanut oil is better, can increase the flavor) frying, frying until golden brown, will be put into the chicken diced fried together for 10 seconds. Mix green onion, yellow wine, soy sauce, sugar, vinegar, wet starch, pour into the pan and stir fry for a few seconds, then add all the fried peanuts and turn them over a few times, and finally add some chili oil to start the pan. Points: fry the fire to be a little more vigorous 20) Gong Bao chicken Raw materials: chicken breast 250 grams, peeled salt fried peanuts 50 grams (or use mushrooms instead). Seasoning: red pepper, soy sauce, vinegar, sugar, onion, ginger, garlic, MSG, water starch, soup, cooked oil. Preparation: (1) the chicken breast pat loose, cut into cubes with peanut rice and seasoning and mix. (2) pots dripping cooked oil to strong power for 4 minutes. Turn once in the middle. Characteristics: bright color, slightly spicy and sweet and sour. 21) Guifei Chicken Ingredients: 150 grams of chicken wings on the upper half of the section, 60 grams of sliced asparagus, sliced mushrooms, 30 grams of rock sugar, 5 grams of water starch, 6 grams of wine, soy sauce, yellow wine, green onion, sugar, ginger, monosodium glutamate, refined salt, 200 grams of chicken broth. Method: 1. first chicken bladder with boiling water to 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 onion, ginger, soy sauce, salt and chicken broth, simmering with 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 green onion and ginger, put the wine, sugar and mushrooms, bamboo shoots slices, and then burned for 30 seconds, put the water starch thickening can be. 22) curry chicken cubes Ingredients: 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 of the block. Potato cut into pieces, blanch into the fifty percent hot frying pan. To float on the oil, fish out for use. 2. frying pan on high heat, pour white soup, chicken pieces, wine, burned to foam. Fish off the foam, so that the chicken white, add salt, monosodium glutamate, on the high fire roll, switch to water fire cover the pot to simmer for 25 minutes, simmer until the chicken and bone slightly off, into the curry oil, potatoes, dripping wet starch into a thin thickening, overthrowing a few times, so that the thickening of the chicken block, and then into the 15 grams of lard, push the mix and put in the 10 grams of lard, a little mixing can be mounted on the plate. Points: starch to drizzle less, to master the fire. 23) grilled chicken Ingredients: 1 fresh chicken (about 1000 grams), 3 grams of monosodium glutamate (MSG), 15 grams of salt, wine, 0 grams of peppercorns, green onions, ginger, a little maltose. Method: 1, light chicken into the boiling water for 3-5 minutes, drain; 2, with monosodium glutamate, salt, wine, chicken body, marinated for half an hour to take out to dry, and then evenly coated with maltose on the chicken (can also be put in the chicken belly and green onions); 3, light chicken into the baking dish into the oven after baking, chest up 25 minutes, back to the top of the 15 minutes, take out of the drizzle of sesame oil that is completed. 24) wine drunken chicken Raw materials: live tender marinated chicken 1 about 3000 grams, 25 grams of scallions, ginger 15 grams, 1000 grams of yellow wine, salt and monosodium glutamate each a little. Preparation: the tender chicken slaughtered, remove the chicken hair and internal organs, wash and put aside. Onion and ginger and water into the pot, put on the fire after boiling, into the tender chicken, and then boil and turn 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 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 pot can be served. Cut into small pieces and put into pots for serving. Points: chicken should not be cooked too old, and lose its tenderness. 25) spicy chicken Raw materials: 150 grams of tender chicken, 6 grams of dry starch, 6 grams of pickled chili, soy sauce, sugar, salt, green onion, ginger, wet starch, yellow wine, vinegar, monosodium glutamate moderate amount of eggs, water chestnuts, water chestnut diced (or walnuts, lettuce). Preparation: 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 similar fried. 2. mix sugar, yellow wine, soy sauce and wet starch, vinegar, etc., and pour it into the wok to stir-fry for a few seconds when it is hot. Points: Stir fry to master the fire, the fire should be slightly larger. 26) frozen 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: Wash the chicken, scrape the fat on the skin, and put into the pot, add water, green onion and ginger, cook the wine on the fire and cook until the chicken and the skin crispy, carefully fished out the chicken, out of the net size of the bones, the chicken into a container, the chicken will be boiled in the soup with a fine sieve filtration, remove spices, such as salt and monosodium glutamate, seasoned, and then poured into a container of chicken, to be cooled into the refrigerator, and then remove the chicken. Freeze it until it solidifies, then take it out, cut it into thick 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 stewed chicken Raw materials: light tender chicken half (500 grams), 250 grams of chestnuts, 150 grams of soy sauce, sugar, monosodium glutamate, yellow wine, scallions, minced ginger, garlic, water starch, sesame oil in moderation, 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 cut open, blanch in a pot of boiling water and fish out, peel off the shell coat, to be used. 2. 2. pot of hot, under the vegetarian oil. Boil until the oil is 70% hot, the chicken pieces under the pot slightly fried, that is, even the oil into the leakage spoon. 3. 3. Add oil (25g) to the original pot. Under the onion, ginger, chicken pieces, cooking yellow wine, add soy sauce, sugar, monosodium glutamate, water (500 grams), with high heat. Boil, cover the pot, turn to simmer for about 10 minutes, put chestnuts, continue to simmer until the chicken crispy, thick juice, and then use a strong fire juice, while adding water starch thickening push well, 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 appropriate amount. Production: 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 an appropriate amount of soy sauce, refined salt, five-spice powder, sugar and water, with a large fire to boil, and change to a small fire to simmer through. Points: chicken and chestnut pot stir-fry, the beginning of medium heat, to soy sauce, salt and other condiments into the pot and then change to a high fire boil, and then change to a small fire simmer through. 29) Maodou Chicken Ingredients: 1 light chicken (about 750 grams), 300 grams of Maodou rice (green soybeans), 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 to cut open, remove the internal organs (another use), wash, drain, chopped into pieces. Onion chopped, ginger sliced, chili, soy sauce melon shredded. 2. pan a little oil, put onion, ginger slightly stir, and then into the chicken and soy sauce melon, chili, soybean rice stirred through, add the appropriate amount of soy sauce, salt, sugar and water, with a large fire to boil, and then with a small fire, "through the, crispy flavor into it. Points: to master the fire, the beginning of medium heat to stir through, and then changed to high heat to boil, and finally changed to small fire "through. (30) jasmine blanch chicken broth raw materials: 24 fresh jasmine, chicken breast 100 grams, 2 eggs (with egg white), salt, starch, chicken broth 750 grams. Method: chicken breast skin, remove sinews, wash, batch into thin slices, placed in the egg white, dry starch, salt and mix the paste within the paste, into the boiling water slightly scalded (can also be used to cook warm oil), removed into the soup bowl. Jasmine into the gray manganese oxygen water, disinfection, into the bowl of chicken breast meat, and immediately with the boiling chicken broth can be washed into. 31) cream branded chicken ingredients: 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 internal fire until slightly boiling, 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 thick into a paste, add salt and monosodium glutamate for seasoning; 3. a part of the above cream paste loaded into the inner walls of the baking dish coated with oil, put in a spare chicken slices, and then poured on the rest of the cream paste, put the butter, baked 10 minutes in the box, see the surface is light brown, when the surface is brown, the butter. Bake in the oven for 10 minutes or until the surface is light brown. Oven temperature: 200 ℃ 32) steamed slippery chicken Ingredients: 200 grams of tender chicken, 15 grams of mushrooms, water chestnut powder, sugar, yellow wine, monosodium glutamate, ginger, white soy sauce, raw oil. Method: 1. chicken cut into pieces, and water chestnut powder, sugar, white soy sauce, soy sauce, yellow wine, monosodium glutamate, etc., mix well, put in the dish. 2. 2. mushroom slices, with ginger on top of the Yun block, steam with high heat for about 15 minutes can be cooked, steamed and removed, will be hot oil can be poured on. Points: Do not steam chicken pieces too old. 33) Long March Chicken Ingredients: 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 appropriate amount. Method: 1. Chicken split muscle, cut into small cubes, both sides of the open knife. Stir with egg white, salt and starch, wipe on the chicken block, under the lard fried, pour into the funnel. 2. Stir fry the dried chili pepper, then pour the chicken and onion, ginger, soy sauce, sugar, vinegar, monosodium glutamate, yellow wine, spicy oil and other ingredients. Points: Stir frying fire should be more vigorous. 34) fried chicken raw materials: 250 grams of net chicken, 1 egg, 50 grams of green pepper, vegetable oil, starch, refined salt, yellow wine, monosodium glutamate moderate. Method: 1. chicken with the back of the knife after pounding chopped into broad beans, put into the basin, add the appropriate amount of wine, monosodium glutamate, refined salt, egg white, dry starch mixing slurry to be used. Peppers cut into broad beans large d. 2. 2. frying pan oil, burned to five, six mature, poured into the chicken, stirring, to be white chicken, drain the oil for use. 3. frying pan 25 grams of oil, oil heat, into the green pepper slightly stir-fry, pour into the chicken, add an appropriate amount of salt, monosodium glutamate, chicken broth, thickening with wet cornstarch, stir-frying for a few times, plate that is. Points: dry starch sizing, be sure to grab and mix evenly, in addition to mastering the oil temperature and fire. 35) fried chicken ingredients: chicken heart, liver 250 grams, 250 grams of celery, vegetable oil, salt, monosodium glutamate, soy sauce, sugar, starch, onion and ginger, yellow wine. Method: 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. 2. 25 grams of oil in a frying pan, oil hot, into the ginger and onion stir-fried incense, 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 in the chicken, add an 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. Seasoning: green onion and ginger, wine, salt, monosodium glutamate, cooked oil. Method: (1) chicken cleaned and chopped, green onion and ginger were shredded. (2) with wine, salt, monosodium glutamate, add chicken and mix. (3) pots sprinkled with green onion and ginger, and dripping cooked oil, covered with a strong power 6 minutes can be. Features: light color, fresh and smooth. 37) egg white chicken Raw materials: 8 eggs, cooked chicken 50 grams, 25 grams of sliced ham, 25 grams of spinach heart, 15 grams of yellow wine, 3 grams of salt, 1 gram of shrimp seeds, 50 grams of lard, 10 grams of cornstarch, 250 grams of chicken broth. Method: 1. eggs into a pot of water, cook away on the fire, and then peel off the shell, all two valves, remove the yellow, leaving the protein, into the water to wash, fishing, and then cut into pieces. 2. 2. pot on the fire, under the lard hot, into the ham slices, shrimp seeds slightly fried, poured into the chicken broth, under the chicken slices, egg white, yellow wine boiling for a moment, add salt, spinach heart burned to taste, thickened with water starch hook thin thickening, start the pot can be mounted on a plate. Point: water starch thickening must be thinner. 38) Vermicelli mixed with shredded chicken Ingredients: 250 grams of chicken breast, 300 grams of vermicelli, egg white 1, salt, water starch and monosodium glutamate, soy sauce, sesame oil, a little. Preparation: remove the skin from the chicken breast tendons, cut into chicken wire, will be cut into strips of vermicelli. Then put the chicken wire into the container, add egg white, salt, water starch and monosodium glutamate sizing, put into the boiling water after scalded, drained and ready to use. Put the vermicelli strips into the boiling water and then fish out and drain the water, then put them into a pot, put the cooked chicken shreds on the top and then put it into the refrigerator until cool, when it cools down, pour the seasoning sauce seasoned with refined salt, soy sauce and sesame oil, and then you can eat it. Points: chicken should be as hot as possible tender. 39) hibiscus chicken chicken ten, cooked save goat belly, lungs each one, cooked cut ginger four two, cut carrots ten, cut chicken ten, pan-fried as a cake, carved pattern red root, coriander beat grits rouge gardenia dye apricot mud one catty right pieces, with good broth fried, onion, vinegar and seasoning. 40) hibiscus vegetarian chicken Raw materials: 6 eggs, tofu 1 block, mushroom slices, bamboo shoots, Dutch beans, pepper, salt, monosodium glutamate, starch, sugar, soup, each appropriate amount. Preparation: 1. Remove the yolks and leave the eggs in a bowl and beat with bamboo chopsticks until foamy. Tofu peeled and mashed, wrapped in a clean cloth, winnowed, and water starch, salt, monosodium glutamate, pepper, soup with the egg white in the beaten, mixed and blended into a paste of egg white. 2. the pan burned to very hot, enameled with oil, and then put into the right amount of oil to boil, with a spoon to scoop up the paste of egg whites into the pan pan pan pan pan burned to white, remove the draining of the oil. 3. 3. the original pot to leave a little oil, under the bamboo shoots, mushroom slices fried for a few moments, that is, the soup, monosodium glutamate, pepper, Dutch beans and water starch to add and stir, quickly into the cooked egg slices, stir-fry a little, quickly from the pot. Points: The egg whites should be whisked vigorously. Be sure to bring the frying pan to a boil over high heat, then scoop up the egg whites with a spoon and pour them into the pan in a circular motion.