First of all, chicken with scallion oil
Materials:
Chicken essence, water, cooking wine, salt, aniseed, cinnamon, spiced noodles, shredded onion and ginger, monosodium glutamate and oil.
Exercise:
1. Pick and wash the chicken, put it in a pot, add water, add cooking wine, salt, aniseed, cinnamon and spiced noodles, take it out with soup after boiling, cover the pot and stew for 2 hours, then cut into pieces.
2. Add shredded onion and ginger, monosodium glutamate and a little original soup, then boil the oil and pour it on shredded onion and ginger.
Second, brine chicken
Materials:
1 chicken (weighing about 1000g) and 100g salt.
Exercise:
1. Wash and rinse the chicken, smear salt on the inside and outside of the chicken, wrap it in white cloth, put it in the refrigerator for 5 hours, take it out, remove the white cloth and wipe off the salt water.
2. Put the chicken in a steamer, belly down, steam for about 25 minutes until cooked, cool and chop.
Third, sesame chicken
Materials:
1 old hen, 10g old ginger, rice wine and sesame oil.
Exercise:
1. Remove gallbladder, intima and claws from chicken belly, wash chicken with rice wine and cut into pieces.
2, ginger brush clean, cut into thin slices together with the skin.
3. Pour the sesame oil into the pot and heat it over high fire.
4. Add the old ginger, turn to low heat and stir-fry until the ginger is wrinkled and brown on both sides, but not burnt black.
5. Turn to high heat and fry the whole chicken in the pot until the chicken is about half cooked.
6. Pour the prepared rice wine water from the periphery of the pot to the middle, pour it all in, cover the pot and cook.
7. After boiling, turn to low heat and cook for 30 ~ 40 minutes.
Fourth, saliva chicken.
Materials:
Chicken essence, soy sauce, ginger and garlic juice, sesame sauce, pepper oil, sugar, vinegar, monosodium glutamate, red oil, sesame oil, sesame seeds, peanut powder and chopped green onion.
Exercise:
1. Marinate the chicken with a little salt 15 minutes, put cold water in the pot, and put the whole chicken leg and breast. Pour cold water on the chicken surface, add a proper amount of salt and a spoonful of cooking wine, and cook the onion and ginger.
2. Cover the lid and bring it to a boil, then remove the floating foam.
3. Then turn to medium heat and cook for 5~7 minutes. Don't open the lid after cooking, stew for 10 minutes, and steam all the chicken in the pot to ensure the freshness of the chicken to the greatest extent.
4. After the chicken is stewed, remove it and cool it in ice water. The purpose is to make the chicken firm and keep the entrance elastic.
5. Mix soy sauce, ginger and garlic juice, sesame sauce, pepper oil, sugar, vinegar, monosodium glutamate, red oil and sesame oil into a bowl, pour the juice on the chicken strips and sprinkle with sesame seeds, peanuts and chopped green onion.
Five or three cups of chicken.
Materials:
Chicken breast 300g, 1/2 tbsp white powder water, 1 tbsp rice wine, 3 onions, 2 peppers, a proper amount of basil, 1 tbsp soy sauce, 1 tbsp sugar, 2 tbsp fish sauce.
Exercise:
1, cut the onion into chopped green onion, and chop the pepper into powder for later use.
2. Dice the chicken breast and mix in the white powder water and rice wine for later use.
3. Heat 2 tbsp oil in the pan, add diced chicken, stir-fry over high heat until it turns white, add chopped green onion and pepper, and continue to stir-fry for about 1.5 minutes.
4. Add the evenly stirred seasoning, stir-fry with the diced chicken for a few times, then turn off the fire, add the basil and mix well, and immediately take out the pot.
Six, steamed chicken with clear water
Materials:
Chicken 1, Lentinus edodes 20g, Lotus Root 1, Alpinia officinarum 1, salad oil 10g, salt 5g, chicken powder 10g, soy sauce 20g, sesame oil 10g and leek 2g.
Exercise:
1, put the slaughtered whole chicken in a cooking dish, mix 1 large piece of Alpinia officinarum, 5g salt,10g salted chicken powder, 20g soy sauce,10g oil,10g sesame oil, and 2g shallots into a bowl of sauce, and then.
2. Wash the dust on the surface of wild mushrooms with running water, then put them in a bowl and soak them in water for half a day.
3. After half a day, the chicken was delicious and the mushrooms were soaked, so we started cooking.
4. Take the mushrooms out of the water, stuff them into the chicken belly, and pour the sauce from the pickled chicken dish into the chicken belly.
5. Peel the lotus root, cut it into large pieces, put it in the bottom of the cast iron pot, and pour in the mushroom water.
6. Put a steamer in the pot and put the whole chicken on the steamer. Cover the pot, put it on the stove and boil it first.
7. Turn to low heat and steam slowly for 40 minutes. The lid of the cast iron pot is very heavy, so the steam is well controlled. If there is no cast iron pot at home, it is best to press a heavy object on the lid. After 40 minutes, please tear it open with your hands and eat it. Crispy skin and tender meat, delicious and refreshing.
Seven, carved chicken
Materials:
Chicken, ginger slices, onion segments, cooking wine, onion, ginger, fragrant leaves, cinnamon, star anise, rock sugar, carved wine, fish sauce.
Exercise:
1. Boil water in a pot, put the whole chicken in, add ginger slices, onion slices and cooking wine, cook for 20 minutes until there is no blood, take it out and soak it in ice water, let it cool and cut into pieces.
2. Take a proper amount of chicken soup, skim off the oil slick, add onion, ginger, leaves, cinnamon and star anise crystal sugar, cook for 15 minutes, let it cool, take out the seasoning, and add carved wine and fish sauce according to the ratio of 4: 2: 1.
3. Put the chicken into the casserole, pour the prepared juice, seal it with plastic wrap and refrigerate it for 2 ~ 3 days.
Eight, crispy chicken
Materials:
Chicken essence, cooking wine, salt, pepper, shredded onion and ginger, starch, oil, pepper and salt.
Exercise:
1. Pick and wash the chicken, smear it with cooking wine, smear it with salt, sprinkle it with pepper, and stuff the chicken's stomach with onion and ginger for a while.
2, cage material, then remove onion ginger, pepper, spread soy sauce, hang starch, fry until golden brown, cut into small pieces.
Nine, tea smoked chicken
Materials:
A chicken, ginger, onion, onion, white wine, marinated chicken juice, water, black soy sauce, rock sugar, tea, dried roses, brown sugar, rice and water.
Exercise:
1. Wash the whole chicken and dry it for 2 hours.
2. Marinate chicken with marinade for no more than 2 hours.
3. Stir-fry ginger, onion and onion until translucent, add white wine, chicken juice, water, black soy sauce and rock sugar and cook together.
4. Put the chicken in and cook 10~ 15 minutes. Turn off the fire.
5. Turn the chicken over every 10 minute, and cook for 1 hour.
Ten, beggar chicken
Materials:
A tender chicken (about 500g), lotus leaves, tin foil (instead of loess mud in the production process at home), onions, ginger, fennel, star anise, cooking wine, soy sauce and other condiments.
Exercise:
1, chicken hair, viscera, wash, and cut off nails and chicken tail.
2, with soy sauce, cooking wine, salt, onion, ginger, mix well and apply it inside and outside the chicken.
3. Add onion, fennel, star anise, etc. , stir into a bag, put it in the chicken belly, wrap it with plastic wrap and put it in the refrigerator for pickling (the pickling time is not less than 4 hours, or one night).
4. Put the lotus leaf into the boiling water pot, take it out and drain it. Wrap the marinated chicken with lotus leaves. You can better wrap the chicken with lotus leaves with string and then wrap it with tin foil.
5. Put the wrapped chicken in the oven, and bake at the lower level 180 degrees for 1.5~2 hours.