Wine, salt, monosodium glutamate, fine dry starch, water starch, white sesame seeds (roasted), green onion and ginger water.

The common practice of stewing whole chicken

Practice 1,

Materials: 1 fat tender hen, 10 grams of refined salt, 6 grams of monosodium glutamate, 3 grams of mushrooms, 15 grams of ginger, 2 grams of Shaoxing wine.

Practice:

1, hen kill plucked hair, from the back of the split, pull out the viscera, wash.

2, scalded in a pot of boiling water, chicken belly up, head plate to the side of the body, feet chopped off the tip of the claw, flexed on the inside, into the stew pot.

3, back on the mushroom, add salt, monosodium glutamate, 500 grams of water and a little wine, with cotton paper or kraft paper will be stewed tightly sealed.

4, on the steamer with high fire for 20 minutes and then change to medium fire steam 2 hours out, move into the soup bowl on the table.

Practice two,

Main ingredient: hen 1 kg.

Seasoning: 75 grams of peanut oil, salt 5, 30 grams of sugar, 5 grams of anise, 5 grams of cinnamon, 25 grams of vinegar, 25 grams of sugar, 2 grams of pepper, 2 grams of white pepper.

Practice:

1, the hens slaughtered and washed and drained, put into the 70% hot oil pan frying until stereotypes, fishing out the oil.

2, anise, cinnamon, pomelo skin 5 grams, white pepper grains into a gauze bag, tied into a spice bag.

3, the whole chicken on the cutting board, a little salt and rock sugar, spice bag bag filled with chicken belly, put the pot, add water to submerge the chicken, and then add salt, sugar, vinegar, stew over low heat until crispy, take out the spice bag, served on the table that is complete.

Practice three,

Materials: three yellow chicken a about one and a half kilograms, a small piece of ginger, salt, 3 pieces of sesame leaves, a small rub of black pepper, 3 mushrooms, 2 drops of white vinegar, the right amount of water, star anise 2.

Practice:

1, prepare the required materials.

2, first soak the spices in hot water to clean them.

3, add the right amount of water in the pot, put the cleaned chicken blanch for a few minutes, as long as the skin hardened.

4, blanched chicken, if the chicken body sticky blood foam can be used to blanch chicken water to the skin of the blood foam rinse clean.

5, the spices into the blanched chicken belly.

6, belly up into the stew pot, set the shape.

7, put in the chopped ginger, mushrooms, add two drops of white vinegar, appropriate amount of salt, and then add enough water.

8, stew almost two and a half hours can be