Method 1

Main Ingredients

Prepare a three-yellow chicken.

Accessories

1 tablespoon rice wine, 1 tablespoon sugar, 2 tablespoons peanut oil, 1 tablespoon cornstarch, 1 teaspoon salt, 2 tablespoons soy sauce, 2 green onions, and 1 piece of ginger.

Method

1. Wash the chicken and cut into pieces.

2. Add a small amount of salt and sugar, and some cornstarch.

3. Then pour 2 tablespoons of soy sauce.

4. Stir evenly with chopsticks and marinate for 10 minutes.

5. Cut the green onion into sections and slice the ginger.

6. Heat the pot first and stir-fry the ginger.

7. Then add two tablespoons of peanut oil, then add the scallions and stir-fry quickly.

8. Then add the chicken and fry over medium heat.

9. When the chicken is cooked, add 1 tablespoon of rice wine.

10. Stir the chicken occasionally to avoid burning.

11. Stir-fry the chicken until it is about 9% cooked, then add a little soy sauce to add flavor.

12. Add the green onion tail and turn off the heat.

13. Pack the chicken.

Method 2

Ingredients

Half chicken, appropriate amount of celery, 5 slices of ginger, 2 pieces of dried onion, 2 pieces of garlic, appropriate amount of green onion, The right amount of salt, light soy sauce, pepper, oyster sauce, and sugar.

Method

1. Cut into small pieces and marinate with salt and pepper for a while.

2. Saute ginger, onion and garlic until fragrant.

3. Add chicken pieces and stir-fry over high heat.

4. Stir-fry until the chicken is cooked through, the chicken skin is slightly yellow and slightly curled, and the chicken fat pours out.

5. Season with a little salt, sugar, and light soy sauce, add rice wine, and cover over medium heat for twenty seconds.

6. Add the celery and green onions and stir-fry for a while, cover and bake for about 20 seconds.

7. Finally, season with oyster sauce and stir-fry evenly.

Method 3

Ingredients

1000g three-yellow chicken, 200g green pepper.

Accessories

An appropriate amount of oil, an appropriate amount of salt, an appropriate amount of Pixian bean paste, 100ml of cooking wine, 50ml of light soy sauce, 10g of white sugar, and an appropriate amount of oyster sauce.

Steps

1. Thaw one three-yellow chicken first.

2. Cut off the chicken tip and surrounding chicken fat, chicken head, chicken feet, and lungs in the chicken breast. Cut the rest into 4-5 cm pieces.

3. Wash the cut chicken pieces with water to remove the bleeding water and control the moisture.

4. Remove the white strip-shaped soft part inside the green pepper and cut into pieces for later use.

5. Prepare ginger slices, chopped garlic, peppercorns, aniseed, and cinnamon.

6. Pixian bean paste, light soy sauce, cooking wine, salt, and sugar.

7. Heat the wok, turn down the heat, pour in the oil, add the dry spices, and stir-fry until fragrant.

8. Add ginger and garlic and stir-fry until fragrant. Add Pixian bean paste and stir-fry over low heat until fragrant.

9. Add the water-controlled chicken pieces, stir-fry over high heat, and repeatedly weigh the spoon to quickly dry out the water until the chicken becomes firm.

10. Pour in cooking wine and stir-fry so that the water vapor takes away the fishy smell. Add light soy sauce, oyster sauce, salt and sugar. Not sure how much salt to add, taste the soup at this time and make adjustments.

11. Cover the lid and heat the chicken pieces over high heat.

12. After about 3 minutes, open the lid and there will be very little soup.

13. Add green peppers and chop them in about 20 seconds.

14. The more oil the chicken nuggets have, the higher the heat. After turning off the heat, the temperature of the chicken nuggets will make the green peppers fully mature.

15. Plate and eat.