Day by day it grows, day by day it is thought of how to eat, I do not know whether it this community has evolved with the corresponding psychological bearing mechanism to?
Anyway, today still have to eat it, at least have to crave it, chicken practice is too much, three or five days can not finish a roughly, today pick up and say: the whole chicken can be how to eat. There is no recipe recommendation, pure craving.
Da Pan Chicken
To mention the name of Da Pan Chicken, no one in the north and south of the Yangtze River, most people know its iconic big plate, a large piece of chicken, a large piece of potatoes, with a layer of pasta, Xili Hulu, don't mention how much flavor, spicy and addictive, and the portion of the amount of oil and water is just right, do not choose it to choose who?
Sand ginger chicken
Sand ginger modeling like ginger, feel and texture more like panax ginseng, dry sand ginger pat fine, can be used as a seasoning, three yellow chicken boiled, chopped, dipped in sand ginger sauce is a way to eat. Chicken simmered in sand ginger, simmered until the chicken juices collected, the chicken skin does not rot, another way to eat, smells very tonic.
White Chicken
White Chicken can only bubble boiling water, can not be cooked for a long time, up to a maximum of ten minutes to be completely out of the pot, eat is the meat is tender and firm. So the most used method is to dip, dip into the hot water a few in a few out, with hot water pouring, and finally with cold water to cool, quickly lock the meat juice does not bubble, to maintain the tenderness of the gravy bullet, and then cooled and chopped pieces can be.
Dipping chicken sauce a variety of different sauces, because of the wide range of circulation, so dip what have, ginger garlic oil, green onion oil or lemon garlic oil, or the simplest soy sauce chili sauce dish can come, at your own choice, quite inclusive. However, since it is white cut chicken, eat is the original juice and flavor, condiments should not be too thick and greasy to avoid overpowering.
Salt-water chicken
The chicken is salted and crispy, with a very special taste.
Pork belly wrapped chicken
Boiled thick chicken soup will be wrapped in pork belly in the whole chicken simmering cooked, pork belly naturally also along with the soft and sticky, just this soup is delicious! First the whole piece with the soup pot on the table, each person scooped a bowl of soup to greet the, a sweat down, pass through the hole, can't wait to taste the pork belly that chicken, but don't be busy, such as withdrawing from the table, the pork belly chicken chopped, and then put into the soup pot simmering for a few minutes to come back to eat, that is guaranteed not to let you down.
Wind chicken, wax chicken
Northeast wind chicken have not eaten, I do not know if it is also like the practice of cured bacon? The eating method of preserved chicken and bacon is similar, afraid of salty hard, now soak in hot water, then chopped, add dried chili pepper fried can be rice, you can also hit the hot pot, or on the steamer steaming. The unique salty and savory style of waxy flavor.
Brined chicken
Burned chicken rooster
Burned chicken rooster is burned rooster, the slaughtered rooster chopped pieces of hot oil in a large pot, the pepper, green and red chili peppers, onions, ginger and garlic anise spices, a large handful of sprinkled into the sauce, plus the chicken pieces of hot fire stir-fried in a pot to the right is the same set of hot fried, but must not be a spicy chicken.
Salt-baked chicken
Baking chicken with coarse salt is a method indirectly invented by the Hakka people to preserve fresh chicken.
Unlike ordinary preserved chicken, salt-baked chicken is not directly smeared with salt and scraped on the chicken to dry it out. Instead, it is baked with coarse salt in a pot, utilizing the salt's heat-conducting properties and the aroma of charred meat after heating to bake the chicken.
Stewed chicken
Taro chicken
The small taro boiled (you can also not cook, directly fried), peeled and chicken, mixed fried together, the finished product taste is taro noodles glutinous, chicken absorbed taro noodle flavor, meat and tender and spicy aroma, tasty, no problem, it is a more occupying children, greedy taro, it can not spare the position to load other dishes.
Pepper chicken
This kind of dish basically look at the picture to know where the coordinates are. The pointed pepper chicken is about ordering and killing. Dense pepper chili really see the northern people scalp numb, but in Chongqing, Sichuan, everyone has become a masochist, knowing that there is a tiger on the mountain.
Pepper chicken
Pepper chicken is a general term, representing a lot of local specialties, some with fried, some with cold, some with big red robe pepper, some must use green pepper.
In short, all heavy peppercorns and oil, fried with the general use of the big red robe, frying pan stir-fry, meat tender and dry incense. Mixed on the green and red peppercorns have, here only say with green peppercorns in one of the practices.
It is very simple, the boiled chicken chopped, put into the mixing bowl, sprinkled with fresh green peppercorns (you can take the leaves more fragrant), pepper oil, garlic, garlic water, sesame oil, green chili pepper rings, red chili pepper have, a little sugar, salt and vinegar, scallions, etc., mixed well can be, according to their own preferences, you can properly add more chili pepper or sour vinegar, it is not difficult to master.
Hundred roots of medicinal chicken
This medicinal chicken, only a few days before and after the Dragon Boat Festival, after the festive season of those medicinal roots and leaves of the medicinal properties of the over, and some even on the hair of the toxicity of the chicken, so you want to eat this hundred roots of the chicken, can only be in the Dragon Boat Festival before and after the go to eat, coordinates of the area of Yunnan, Guizhou. The practice is simple, as long as the identified medicinal roots and leaves picked well, like boiling old hen soup and chicken together with simmering through can be. Rake skin and bone rotten meat, piggybacking on the medicinal flavor, fresh and unctuous.
Well, there are many other ways to make a whole chicken, so stop here, I have not eaten yet, I said I can not carry.
(Photo collated network)