Seasoning: 60g of chicken soup sauce, 30g of oyster sauce, 2g of salt, monosodium glutamate and chicken essence 10g, 50g of carved wine, 5g of green pepper and onion 10g, 5g of pepper, 2g of coriander, 2g of chives, 5g of garlic, 5g of ginger slices, 50g of salad oil and 5g of nutmeg.
Exercise:
1. Remove the head and neck of the bagged bluebird chicken, cut it into 3cm square pieces, cook it in boiling water 1min, add chicken juice and oyster sauce, mix well and marinate it 10min.
2. Wash and peel chestnuts, put them in hot water, add salt and spiced powder, boil and simmer for 20 minutes (it is best to use them after freezing).
3. When the pot is lit and the salad oil is heated to 50%, add ginger slices, garlic seeds and pepper to stir fry until fragrant, add the mixed chicken pieces to stir fry for 2 minutes until fragrant, add the processed chestnut, boil the carved wine for 5 minutes until cooked, and add the green pepper pieces and onion pieces to stir fry for 1-2 minutes. Vegetarian dishes can be served first, then served. After eating chicken, add fresh soup and wash vegetables.
Chicken soup with scallion:
2 teaspoons of raw flour (for pickled chicken), 2 teaspoons of salt 1/2, 2 chickens 1/kg, 2 slices of dried onion 12, 4 ounces of pork, 2 teaspoons of oyster sauce, seafood sauce 1 spoon, and sugar 2.
Exercise:
1. Wash the chicken pieces, wet the pork slices and marinate them with raw flour, salt and Jiang Shui wine. Dry the onions and take off your clothes for later use. Stir-fry southern milk with a little oil, then add oyster sauce, seafood sauce and sugar to make a sauce.
2. Heat a hot money pot, add some oil, add dried onion and stir-fry until fragrant, then add chicken, cover the pot, and add pork run after 5 minutes. When the fragrance is overflowing, add soup to the pot cover and bake for 8 minutes.
3. Open the lid and add the sauce and fish until it is dry.
4. Cover and stir fry.
Jiang Sha chicken pot material:
Half a chicken, appropriate amount of yam, appropriate amount of medlar, 3 slices of ginger, appropriate amount of chopped green onion, appropriate amount of cooking wine and ginger powder.
Exercise:
1. Wash the chicken and chop it.
2. After the water is boiled, add yam, medlar, ginger slices, cooking wine and ginger powder and cook for 10 minute.
3. Then add chicken and simmer for 20 minutes.
4. Sprinkle with chopped green onion.
Coconut taro chicken pot material:
Ingredients: 2 chicken legs, 1 taro, 2 dried red onions, diced ginger, 3 slices, coconut juice 1 can, 4 slices of nine-story pagoda leaves, proper vegetable oil, marinade: soy sauce, raw flour, sugar, salt, water and oil.
Exercise:
1. Wash the chicken legs, remove the bones (optional, as you like), marinate them with basic seasonings such as soy sauce, sugar and salt for 25 minutes, and then marinate them with corn flour, water and oil for 5 minutes.
2. Peel the taro and cut it into pieces, fry it in hot oil until golden, and put it in a pot for later use.
3. Put the oil in the pot quickly, saute the dried red onion and ginger slices, add the chicken slices and stir-fry until they are 7% mature (golden in appearance), put them in the pot, and add water until the materials are about 3/4. After boiling, simmer over medium heat for about 15 minutes.
4. Finally, add a little salt to taste, add coconut juice and nine-story tower, stir well and boil, then add a little sugar to taste.
Chestnut chicken pot material:
450g chicken, diced, 4 shallots, sliced shallots, 5 ginger (about 2cm), onion 1 root, diced, chestnut 10 (more or less), 6 shiitake mushrooms (more or less), juice:, water, light soy sauce.
Exercise:
1. Chicken (I use 3 drumsticks) cut into pieces, marinated with soy sauce, sugar and salt for 10 minute, and marinated with raw flour, water and oil for 5 minutes; It is best to soak mushrooms overnight and remove the tail. Cut the chestnut shell with a knife, just see the meat, don't cut it.
2. Blanch the water with boiling water for 5 minutes, take it out, let the chestnuts cool thoroughly, shell and strip.
3. Stir-fry ginger, shallots and shallots; Fry the chicken until golden on both sides. If you have a pot, put all the ingredients in it, otherwise the original pot will do. ). Add chestnuts and mushrooms, and add water until the water level just covers all the materials (if chestnuts are "wet" enough, you don't need to add a lot of boiling water).
4. Turn to medium heat, simmer until the water level is half or 1/3 (depending on whether you want juice), add 1 tablespoon soy sauce, 2 tablespoons soy sauce to taste, and add soy sauce if it is not salty enough.
5. Finally, add corn starch water bit by bit, gently push until the juice is collected, and add raw onions.
Mushroom Slippery Chicken Clay Pot Rice Material:
Boneless chicken leg meat, mushrooms (I just used up all the mushrooms at home, so I temporarily filled the scene with shredded dried mushrooms:), vegetables (any kind of vegetables will do, I will use spinach), ginger slices, garlic, peppers, white rice and sesame oil.
Chicken marinade: soy sauce, wine, spiced powder, pepper, sesame oil, a little sugar and garlic.
Seasoning sauce: wine, soy sauce and sugar.
Exercise:
1- Cut the chicken leg and marinate it with soy sauce, wine, spiced powder, pepper, sesame oil, a little sugar and garlic for one hour.
2- After the water is boiled, put the vegetables in the pot and scald them (don't scald them for too long), that is, when the vegetables start to turn green (about a few seconds), they can be picked up immediately.
3- The picked vegetables will cool down immediately (you can change the water several times until the water temperature cools down. )
4- Adjust the seasoning sauce in advance: the ratio of wine, soy sauce and sugar is 1: 1:0.5 (this is three cups of basic sauce, and it is also delicious to make three cups of cuttlefish or fried clams in the same way).
5- Soak the whole mushroom until it becomes soft, then cut it into two or three pieces, and then mix it evenly with about 2~3 tablespoons of freshly prepared sauce for seasoning.
6- Pour sesame oil into a hot pot, stir-fry ginger slices over medium and small fire, and never use a big fire. It smells delicious! Because it will make ginger slices bitter (remember), if there is no sesame, use cooking oil, but sesame oil is more fragrant)
7- When the ginger slices are slightly dry, put the chopped garlic into the pot and stir-fry until fragrant, and then fire at one o'clock. If you like spicy food, you can stir-fry it with Chili.
8- Stir-fry the ginger and garlic, and then stir-fry the chicken in the pot.
9- When the chicken changes color, pour the sauce into the pot and bring to a boil. It takes about 1~2 minutes to get out of the pot after boiling (don't overcook the meat! Because it will be put into the casserole later)
10- Wash the white rice, put it in a casserole, add a little cooking oil and stir well.
1 1- Add the same amount of water and start cooking.
12- While cooking, stir the rice with chopsticks until the water is half-boiled, turn to low heat and cover the lid.
13- After a few minutes, boil the water for about eight minutes, then open the lid and add the chicken.
14- Boil the water until it is about eight minutes dry, then open the lid and add chicken and mushrooms, then cover the lid and stew for ten minutes (chicken soup will be used later).
15- 10 minutes, then open the lid and add vegetables and eggs, then cover and simmer for five minutes.
16- When the eggs are boiled into "preserved eggs", you can pour the chicken juice into the casserole. At this time, turn the fire into a big fire and turn it off in about tens of seconds!
17- Gu Bei Slippery Chicken Clay Pot Rice is ready. Eat while it's hot!
Maqiaoxiang dry chicken pot material:
A box of Maqiao dried beans, 150g native chicken, 50g bacon, 4 mushrooms and a little chives.
Exercise:
1, Maqiao dried bean curd is washed and cut into large pieces for standby chicken, diced for standby bacon and sliced for standby mushrooms.
2. Heat hot oil in a hot pot, stir-fry ginger slices with onion, then pour in chicken pieces and bacon, and stir-fry with a little cooking wine.
3. Next, pour the mushrooms and Maqiao dried beans together, stir fry and turn off the heat (8 stir fry for a long time).
4. Pour 3 into the pot, add water to drown the ingredients, add June fresh soy sauce to boil, and then simmer until all the ingredients are delicious.
Eight-treasure nourishing chicken pot material:
Ingredients: 900g of chicken,
Accessories: yam (dry) 10g, water chestnut 50g, carrot 10g, medlar 5g, coix seed 15g, corn shoot 50g, jujube (dry) 10g, and dried tangerine peel 3g.
Seasoning: salt 4g, monosodium glutamate 2g, pepper 2g.
Exercise:
1. Sanhuang chicken is eviscerated, cut into large pieces, blanched and washed.
2. Peel the yam, carrot and horseshoe.
3. Cut the yam, carrot and horseshoe into hob blocks.
4. Add soup to the pot, boil the main ingredients, simmer for 1 hour, skim off the floating foam, and add refined salt, monosodium glutamate and pepper to taste.
New Orleans Garden Chicken Pot Material:
Chicken, carrots, peas, mushrooms, water bamboo, starch, soy sauce, sugar, ginger and garlic.
Exercise:
1. Marinate the chicken with marinade (if not, use ps 1 above) for 2 hours, preferably overnight ~ You can use whole chicken, drumsticks and chicken wings.
2. Prepare ingredients (I used carrots, peas, mushrooms and water bamboo).
3. Chicken is slightly fried with starch and golden on both sides.
4. Put the base oil in the pot, saute the garlic, stir-fry the ingredients and take them out for use.
5. Soup: stock (I add water with chicken powder), fish sauce, soy sauce and sugar, and mix well.
6. Saute garlic and shredded ginger in the pot, add the soup to boil, add the chicken and mix well. After a little boiling, put away the juice and ingredients together.
Chicken pot with chopped green onion and black bean sauce Material:
Ingredients: 500g chicken, seasoning: 1 green pepper, 20g Luoding lobster sauce, 20g onion, 4g soy sauce 10g salt, 2g monosodium glutamate, 25g oil and 50g onion.
Exercise:
1. After the chicken is washed and cut into pieces, it is pickled with salt, soy sauce and monosodium glutamate, the green pepper is seeded and sliced, and the onion is washed and cut into sections;
2. Heat the oil in the pan, add the chicken pieces and stir-fry until golden brown, add the onion pieces and stir-fry in the oil pan.
3, pot fire, saute green pepper, red pepper, onion, lobster sauce, add chicken pieces, stir-fry with soy sauce, salt, monosodium glutamate, transfer to casserole, simmer on low heat until tasty, sprinkle with onion.
4. Preparation: 6 minutes, cooking: 10 minutes.
Tip: when stewing, simmer slowly to eat thoroughly.
Medicinal diet Yuanyang chicken pot materials:
Materials: 1 chicken (about 1 1,000 g) and 1 chicken with shredded bamboo (about 900g). Ingredients: 2 slices of ginger, 2 onions and 5g of dried tangerine peel. Ginger onion
Seasoning: 60g of white antler, 80g of ginger, 5g of sesame oil, 3g of pepper powder, 20g of chicken powder 10g, 20g of fresh dew, 30g of peanut butter, 5g of galangal powder 15g, 5g of sugar, 3g of refined salt, 3g of peanut oil 10g and 30g of soup.
Ingredients of medicinal soup: 2000g of soup, Le Jia chicken powder10g, Radix Adenophorae, Rhizoma Polygonati Odorati, Radix Astragali, Radix Codonopsis, Fructus Lycii, arillus longan, Rhizoma Dioscoreae, black dates, Fructus Siraitiae Grosvenorii, lotus seeds, lily, Janssen, Radix Angelicae Sinensis and Zanthoxylum bungeanum.
Exercise:
1) First, the chicken is slaughtered, washed, drained, cut into pieces, put on a plate and discharged.
2) Boil the medicinal materials and drain the water.
3) Mix ginger and onion seasoning.
4) Boil the soup, add the medicinal materials and cook for 35 minutes, add 50 grams of Shaoxing wine, keep up with the seasoning, and add the ground chicken and shredded bamboo chicken.
Bobo slippery chicken pot material:
Chicken 1/2, purple onion 8, green pepper 1/2, 3 slices of ginger, 5 cloves of garlic, 2 teaspoons of light soy sauce (10ml), 2 teaspoons of light soy sauce (10ml), sugar 1 teaspoon (/.
Exercise:
Wash the chicken, dry it, and cut it into 2cm pieces. Peel onion and garlic cloves separately, remove the roots and wash them. Green and red vegetables and peppers are cut into rhombic pieces.
Add the sauce, soy sauce, soy sauce and sugar into the chicken nuggets, stir well and marinate for 30 minutes.
Put the oil in a casserole, heat it over high fire, add the onion, garlic and ginger slices, and stir-fry until fragrant.
Add marinated chicken nuggets and 2 pieces of green pepper, stir-fry with chopsticks for a while, pour Shao wine when the chicken nuggets are cooked, cover with low heat and stew for 15 minutes, and the juice will become thick.
Add a pot mat to the dining table, cover the casserole and serve directly, and enjoy the sound and aroma of uncovering the lid.
Chinese yam and carrot chicken pot material:
Ingredients: yam, chicken, carrot, ginger, cooking wine and chopped green onion.
Exercise:
1. Wash and blanch chicken, and cut into pieces for later use. Cut carrots and peeled yam into small pieces for later use.
2. Add a proper amount of water to the pot, add chicken, yam slices, ginger slices and cooking wine, and cover the pot to cook.
3. After the pot is boiled, turn to low heat for 20-40 minutes, open the pot cover, add carrot pieces and salt, then cover the pot cover and keep the fire low for 10~ 15 minutes.
Tip: When carrots are cooked for too long, they are easy to lose their nutrition. They are cooked like radish puree, and it is very uncomfortable to eat in your mouth.
4. After the cease-fire, you can suffocate for another 5~ 10 minutes, add chopped green onion and take it out.
Braised chicken with sea coconut and lily material:
Seaweed coconut is a very popular soup in various provinces and ports. People think it has the functions of moistening lung, relieving cough, nourishing yin and removing dryness. Seaweed coconut is often cooked with lily, American ginseng, Cordyceps sinensis, shredded chicken with bamboo, crocodile meat and other equally nourishing and strong ingredients. Not cold or dry, suitable for a family to drink. (3 ~ 4 people) Diji: 1 candied dates: 3 dried sea coconuts: 30g ginger: 3 slices of water: 8 bowls of lily (dried): 20g.
Exercise:
1. sea coconut and lily are washed and soaked in clear water 1 hour;
2. Wash the slaughtered chicken, remove the oil, cut it into pieces and soak it in clear water;
3. Wash the candied dates slightly;
4. Boil the clear water, add all the ingredients, cook on high fire for 20 minutes, turn to low heat for one and a half hours, and season with salt.