I am very happy to answer this question. I can cook three dishes with one chicken! They are cold shredded chicken breast, stewed bamboo shoots and mushrooms in chicken soup, and stir-fried chicken with pickled peppers and lotus root. Want to know? I'll just upload the picture.

1

About 3 kilograms of broiler chicken. Clean, wash and slice the chicken breasts. Put the chicken blood into a pot and cook it into pieces. Separate the chicken breasts and cook them until cool and tear them into thin shreds. Chop the remaining part into pieces. Simmer chicken soup: wash and drain the chicken pieces, put them in a pot with cold water and boil them for a few minutes to remove the foam, then take them out and set aside. Prepare green onion slices, ginger slices, cooking wine, refined salt, two large flower mushrooms, soak 4 to 6 dried bamboo fungus in warm water, and remove the white part of the head. Heat oil in a wok, add scallions and ginger slices, stir-fry until fragrant, add chicken pieces, stir-fry over high heat, add cooking wine, and add enough cold water. After boiling, change to a saucepan and simmer over medium-low heat for 2 to 3 hours. Add in the chopped chicken halfway through. When the large flower mushrooms are almost cooked, add the bamboo shoots. Stop the heat for about 20 minutes and season with salt. Cut the carrots, cucumbers, and pickled bamboo shoots into shreds, and put them on the plate with the cooked kelp shreds and vermicelli. In the center is the cooked and torn shredded chicken, and sprinkle with a little minced green onion, coriander, and garlic. Eat according to everyone's preference. Pour in the prepared juice, see picture 1

2

Ingredients: chicken slices, thin pieces of chicken blood Ingredients: a small dish of commercially available pickled lotus root with pickled peppers, Cut red pepper into cubes, cut green onions into hob cubes, mince ginger and garlic, pepper powder, cooking wine, light soy sauce, cornstarch, chicken essence, etc. Preparation: Marinate the chicken gizzard slices with a little salt and light soy sauce for ten minutes. When the oil is hot in the wok, add ginger, garlic, and peppercorns and stir-fry until fragrant. Pour in chicken gizzards and chicken blood cubes. Pour in cooking wine until the chicken gizzards change color. Add a little boiled water and light soy sauce and simmer over high heat for a few minutes. Add red pepper and green onion segments and cook for three minutes. Then add chicken essence to taste, turn off the heat and serve on a plate. The first step is to make a shredded chicken with chicken leg meat. Chicken leg meat is relatively tender, so it is perfect for making shredded chicken. The skin of the shredded chicken is golden and translucent, exuding a numb aroma. Its meat is delicate and has moderate fat. It is absolutely "high-end" when used to entertain guests.

3

The second step is to dice two chicken breasts and mix them with cucumber and peanuts to make a delicious Kung Pao Chicken. Kung Pao Chicken is red but not spicy, spicy but not strong, has a strong spicy flavor, and the meat is smooth and crispy. The tenderness of the chicken combined with the crispiness of the peanuts makes this a perfect dish to go with rice. The third step is to use the chicken legs and breasts. Use the remaining chicken wings and chicken to make braised chicken. Braised chicken is a famous dish originating from Shandong. It has a beautiful color, fragrance, and fresh texture, and is not greasy. You can't stop eating it once you start eating it.