Recommended cooking practices for several chickens Thank you

1. Stewed chicken. Ingredients: 1 chicken, 6 grams of refined salt, 15 grams of shiitake mushrooms, 2 grams of ginger slices, 20 grams of Shao wine.

Method: Chicken slaughter and simmer hair, cut it from the back, take out the internal organs, wash it, and blanch it in a pot of boiling water. The belly of the chicken is upward, the head is plated to the side, the feet are chopped off the tips of the claws, bent to the inside, put in the stew bowl, put the mushrooms on the back, add refined salt, monosodium glutamate, 500 grams of water and a little Shao wine, and seal the stew pot tightly with cotton paper or kraft paper.

Cook in a steamer over high heat for 20 minutes, then steam over medium heat for 2 hours, take it out, and move it into a soup bowl for serving.

2. Chicken broth. Ingredients: 1 chicken, 10 red dates, wolfberry, green onion, ginger slices, salt, appropriate amount of shiitake mushrooms.

Method: Cut the whole chicken into pieces, clean it and set aside; Wash the mushrooms and soak them softly, wash the wolfberries, and peel the longan for later use; Slice the green onion and ginger for later use; Bring the chicken pieces to a boil in cold water and skim off the foam; Put the green onion, ginger, shiitake mushroom, wolfberry and longan into a pot, bring to a boil over high heat, and simmer for an hour; Wash the rape and put it in a pot, bring it to a boil, add an appropriate amount of salt, and sprinkle the chopped coriander before leaving the pot.

3. Stir-fry the chicken with garlic. Ingredients: 500g chicken breast, 30 garlic cloves, 2 jujubes, 1 chives, 20 ginkgo biloba, 1 spoon of pine nuts, 2 spoons of ginger juice, 1 spoon of sugar, 1 spoon of vinegar, 2 spoons of soy sauce, 1 spoon of sesame oil, 1 spoon of minced garlic, 1 spoon of pepper, 2 spoons of chili paste, 3 spoons of syrup, 1 spoon of sesame seeds.

Pour liters of water into the pot, add the garlic and bring to a boil. Mix 1 tablespoon of ginger juice, 1 tablespoon of sugar, 1 tablespoon of vinegar, 2 tablespoons of soy sauce, 1 tablespoon of sesame seeds, 1 tablespoon of minced garlic and a little pepper into the sauce, put 500 grams of chicken into the sauce and mix well, marinate for 30 minutes. Wash the chives and cut them into minced green onions, soak the red dates for 5 minutes, cut the meat into whole slices with a knife, and then cut them into thin strips.

After the chicken breast is marinated, heat the pan, pour in a little oil, warm the oil and fry the chicken, pour in the marinade sauce while frying, and cover the pan over low heat to fry. Flip often to avoid frying. Mix 2 tablespoons of chili paste, 3 tablespoons of syrup, 1 tablespoon of vinegar and 1 tablespoon of ginger juice to make the sauce.

After frying the golden brown on both sides, take it out, cut it into strips 2 cm wide, put it in a pan, stir-fry repeatedly, and then pour in the garlic that has just been boiled and the sauce that has just been adjusted, and stir-fry together. Finally, add the ginkgo biloba and pine nuts, stir-fry, remove from the pan and put on a plate, and sprinkle the meat with shredded pork and chopped chives.

1. There are 40 kinds.

2. White chopped chicken.

Ingredients: local chicken Seasoning: green onion, sand ginger, light soy sauce Method: Boil a pot of water, put the whole chicken in, and turn off the heat; Cover the lid and simmer for ten minutes, so that the bone marrow of the chicken pieces cut out is bloody, and after chopping the pieces, eat with seasonings.

3. Dry fried chicken.

Ingredients: chicken, salt, cooking wine, monosodium glutamate, shredded green onion and ginger, egg, flour, water, oil, pepper and salt; Pick and wash the chicken, cut it into small cubes, add salt, cooking wine, monosodium glutamate, green onion and ginger shreds to marinate for a while, then hang the paste synthesized by eggs, flour and water, fry it in oil, fry it again after cooling until it is cooked, and dip it in pepper and salt when eating 3) Boiling oil chicken Ingredients: chicken, salt, cooking wine, soy sauce, water, oil, pepper and salt Method:

Pick and wash the chicken, remove the bones, smear with salt, cooking wine, soy sauce, fry it and then use a fork to pick up the oil, scoop up the hot oil with a spoon and pour it on the chicken repeatedly, pour it until the chicken skin is scorched and cut into small pieces, and dip it in pepper and salt when eating.

4. Roast chicken in a pot.

Ingredients: chicken, broth, green onion, ginger, garlic slices, salt, cooking wine, soy sauce, sugar, pepper, ingredients, egg white, flour, oil, pepper noodles Method: Pick and wash the chicken, add broth to the pot, add segments, ginger pieces, garlic slices, salt, cooking wine, soy sauce, sugar, peppercorns, ingredients, cook and remove bones, and then hang the paste synthesized from egg white flour, fry yellow, take out the chop 1 inch long section or strip on the plate, sprinkle with pepper noodles.

First course: diced spicy chicken.

Ingredients: chicken breast, dried chili, minced garlic, white sesame seeds, Sichuan pepper, ginger slices, cooking wine, light soy sauce, oyster sauce, dark soy sauce, salt, pepper, starch.

Steps: 1. Clean the chicken breast and cut it into cubes, put it in a bowl, add ginger slices, cooking wine, light soy sauce, oyster sauce, dark soy sauce and pepper, stir evenly and marinate for 10 minutes.

2. Heat the oil, wait for the oil temperature to rise to 60% hot, add the marinated diced chicken breast, fry until the surface is golden brown, and then remove it. Wait for the oil temperature to rise again, fry again, and remove the oil control for later use.

3. Leave the bottom oil in the pot, add minced garlic, dried chili pepper and Sichuan pepper and stir-fry until fragrant, then pour in the diced chicken and stir-fry to taste. Finally, add 1 tablespoon of white sesame seeds and you can eat it out of the pot.

Second course: scallion oil chicken.

Ingredients: chicken thighs, green onions, ginger and garlic, white sesame seeds, onions, cooking wine, soy sauce, oyster sauce, sugar.

Steps: 1. Clean the chicken thighs, cook them in a pot under cold water, add green onion and ginger cooking wine to remove the fishy, turn to low heat and continue to cook for about 8 minutes after the water is boiled, and the chicken thighs can be covered with a lid and stuffed for 10 minutes.

2. When the time is up, take out the chicken thighs and soak them in cold water. Then tear it into strips and put it on a plate.

3. Heat the oil, add the ginger, garlic and onion

Stir-fry the shallots until fragrant, turn off the heat, add light soy sauce, oyster sauce and sugar, and stir well.

4. Put the shredded green onion on top of the chicken, pour in the scallion sauce, and finally sprinkle with sesame seeds.

The third course: chicken pot.

Ingredients: chicken thighs, onion, celery, ginger and garlic, beer, hot pot base, oyster sauce, rock sugar.

Steps: 1. Chop the chicken thigh into small pieces, add water to soak in the bleeding water, and then remove the water to control the dryness.

2. Heat the oil, add the chicken thighs and stir-fry, fry until the surface is slightly yellow, add ginger, garlic and hot pot base, and stir-fry evenly.

3. Pour in a can of beer, oyster sauce and rock sugar, bring to a boil over high heat, turn to low heat and simmer for 15 minutes.

4. When the time is up, add the celery and onion shreds, and continue to simmer for 5 minutes.

5. Finally, reduce the juice over high heat and then remove from the pot.

Fourth course: stir-fry local chicken.

Ingredients: local chicken, garlic sprouts, shallots, ginger, soy sauce, salt.

Steps: 1. Cut the garlic sprouts into segments, cut the shallots into segments, slice the ginger, and chop the chicken into small pieces.

2. Heat the oil, add the chicken pieces and stir-fry until fragrant, stir-fry the chicken fat, fry the chicken dry, add ginger slices, and continue to stir-fry.

3. Add an appropriate amount of soy sauce and stir-fry evenly to absorb the flavor, add a bowl of water, cover the lid and simmer to cook the chicken.

4. Cook until the water is slightly dry, add salt, soy sauce, sugar, green onion, stir-fry evenly.

Fifth course: mushroom chicken soup.

Ingredients: local chicken, corn, cordyceps flowers, agaricus mushrooms, pork belly mushrooms, ginger slices, salt.

Steps: 1. Chop the local chicken into pieces, blanch it in cold water, remove it and put it in a casserole, add water and ginger slices, cover it and simmer for 2 hours.

2. Wash the corn and chop it into pieces, and wash the agaricus mushrooms, cordyceps flowers, and pork belly mushrooms for later use.

3. After the chicken has been stewed for two hours, add the corn and mushrooms and continue to simmer for half an hour.

4. Finally, add salt to taste.

How to fry chicken deliciously, teach you several ways to cook it.

1. Stir-fry the little rooster.

The method of stir-frying the small rooster is very simple, but the chicken used is better, we can choose a smaller small rooster to stir-fry, because its meat is relatively fresh, you can wash the little rooster, and then chop it into small pieces and put peppers, onions, and some onions, ginger, garlic and other seasonings to stir-fry together. Turn on the heat higher, so that the fried small rooster meat is tender, delicious, and particularly delicious. If you like spicy food, you can add some chili peppers to it, then the taste will be richer.

2. Stir-fried chestnuts with chicken.

Some people like to eat chestnuts, but it's also great to stir-fry chestnuts with chicken. We can take some fresh chestnuts and cook them, then peel and shell them, and put the chestnuts in the chicken and stir-fry them together, so that the aroma of the chestnuts and the chicken will mix together, and the fried chestnuts will be particularly delicious, and the chicken will be particularly tender.

3. Stir-fried chicken with curry.

Stir-fried chicken curry is a type of Indian cuisine that is biased towards Indian cuisine. We can prepare some curry powder, then cut the chicken into small pieces and put it in the pan to fry, adding some curry powder when stir-frying. The chicken fried in this way has a strong curry flavor, and the color is golden, which is very good-looking, and the appearance is also very high, and it really has both color and flavor.

Saliva chicken. Ingredients: 1 tender chicken, cooked peanuts, cooked sesame seeds, green onions, chili peppers, coriander, hemp oil.

Method: Remove from the pot, add appropriate water, put in the washed local chicken, and cook until the chicken is cooked. Scoop up the cooked chicken and put it in cold water for later use.

Chop the peppers, coriander, green onions, and peanuts in general. Take a bowl, add the prepared light soy sauce, vinegar, and Yishutang hemp oil, and then add peanuts, sesame seeds, green onions, and coriander to make a fragrant sauce. Take out the bubble and put in the local chicken, and cut it into weighing pans.

Drizzle the chicken pieces with the sauce that has been mixed before.

Chicken hot pot. Ingredients: 2 chicken thighs with bones, 1 piece of tofu, 8 pieces of cabbage, 4 shallots, 2 bunches of spinach, 1 bunch of chrysanthemum, 8 shiitake mushrooms, 50g of vermicelli, 10cm of kelp, 1 piece of horn, appropriate amount of spicy radish, appropriate amount of chopped green onion, appropriate amount of fluffy vinegar.

Method: Remove the bones of the chicken thighs and cut them into 3-4cm pieces. Soak the vermicelli in warm water until soft, drain and cut into easy-to-eat lengths.

Cut the tofu into cubes, blanch the cabbage and spinach and roll into rolls. Cut the shallots diagonally into 4cm long sections, carve the mushrooms with a flower knife, wash the chrysanthemum and cut into sections. Pack the ingredients from steps 1 to 4 with **.

Pour seven minutes of water into the clay pot, put in the kombu, bring to a boil and add the chicken pieces. The chicken broth is foamed and served with the ** with the vegetables. Serve with spicy grated radish, chopped green onion, and fluffy vinegar.

Braised chicken. Ingredients:

Chicken. Ingredients:

Green onions, ginger, star anise and green peppers.

Seasoning: salt, soy sauce or sesame oil.

Method: 1. First wash the chicken and chop it into small pieces, then blanch it for later use.

2. Heat the pot and pour more oil, pour the chicken into the stir-fry until golden brown.

3. At this time, wash the pot again, heat the pot, pour oil, put the ingredients and fry until fragrant, then pour the chicken into it and stir-fry together, add cooking wine, add soy sauce to color, and then add salt, and finally pour water over the mouth of the chicken, turn on high heat and boil, and then turn to low heat and simmer until the chicken is burned.

Stir-fried chicken thigh ribs with mushrooms

Ingredients: 1 chicken thigh, 200g mushrooms, 5 cooked pork ribs.

Excipients: carrots, half a root, ginger, shallots, cornstarch, soy sauce, edible oil.

Method: 1. Cut the chicken thighs into cubes. Set aside on a plate.

Mushrooms are rich in lysine. Lysine is an essential amino acid for the human body, stir-fried chicken with mushrooms, and every time this dish is made at home, the child has to eat two more bowls of rice.

2. After washing the diced chicken, squeeze out the water, pour in cooking oil, 3. Mix the oil well with chopsticks, so that each piece of chicken is over.

4. Drizzle with soy sauce to season and add color.

5. Mix the soy sauce and chicken well.

6. Add the cornstarch and stir well with chopsticks in one direction.

7. Take out the roots of the mushrooms, soak them in salt water after cleaning them to prevent oxidation and blackening.

8. Cut the mushrooms into equal slices.

9. Slice the carrot with a slicing knife and cut from the section. Ginger slices.

10. Heat the oil, put the ginger slices in the pot and stir-fry until fragrant.

11. Fry the carrots in a pot until they change color, remove them and set aside.

12. Put the marinated chicken and pork ribs in the original pot and stir-fry quickly.

13. Add mushrooms to the chicken ribs after they change color and continue to stir-fry.

14. Add the water that submerges the ingredients. The fire boiled.

15. Cover and simmer for 5 minutes.

16. Add the carrot slices.

17. Continue to heat until the juice is reduced. Add chopped green onion before cooking.

2. When marinating chicken, follow the steps of adding cooking oil, soy sauce and corn starch first, so that the flavor can lock in moisture.

Mushrooms are highly nutritious and are an excellent food for selenium, copper, potassium, phosphorus, tryptophan and vitamins B2, B3, and B5**. Mushrooms are also rich in zinc, manganese, magnesium, iron, calcium, protein, vitamins B1 and B6, folic acid, dietary fiber, etc.

Lotus Chicken: The recipe is very simple, suitable for home practice. Chop the whole chicken into small pieces (you can remove the big bones), wash away the blood stains and control the moisture, add salt, monosodium glutamate, chicken essence, pepper, a little sugar, a little oil consumption, a little fungus, daylily, green onion, ginger slices, finally add a little cornstarch, mix well, and finally add salad oil and steam for 15 to 20 minutes.

1. Method 1: Quasi-respecting wheel contains spare materials. 1000 grams of chicken, 50 grams of lotus leaves, 300 grams of wheat flour, 150 grams of pork belly, 100 grams of sprouts, 15 grams of salt, soy sauce, green onions, sugar, 2 grams of monosodium glutamate, 2 grams of Sichuan pepper, 10 grams of ginger and vinegar, 10 grams of sesame oil.

The chicken is slaughtered and washed, the feet and wings are chopped, the leg bones are removed, and they are marinated with salt, soy sauce, peppercorns, wine, ginger and green onions for 1 hour; mince pork belly and sprouts and stir-fry into filling; Add water, salt and puree to the flour and set aside; Wash and shred the lettuce, add white sweet and sour monosodium glutamate; Put the pork belly filling into the belly of the chicken, then wrap the chicken tightly with lotus leaves, then wrap it with hemp rope and finally put mud on it and roast it on the fire, and it is ready to eat.

2. Method 2: Prepare materials. Chicken, ginger slices, green onions, cooking wine, bay leaves, cinnamon, star anise, rock sugar, fish sauce.

Boil water in a pot, put in the whole chicken, ginger slices, green onions and cooking wine, boil for 20 minutes on high heat to remove the intrusive water, cool and chop into sections; Take an appropriate amount of chicken broth, skim off the oil slick, put green onions, ginger, bay leaves, cinnamon, star anise, rock sugar, boil over low heat and cook for 15 minutes, let it cool, remove the seasoning, add wine and fish sauce, the ratio is 4:2:1;Put the chicken in a casserole, pour in the prepared juice, seal it with plastic wrap, and refrigerate it for 2-3 days.

3. Make a bright smile method 3: prepare materials. Chicken, dried longan, dried lychee, red dates, quail eggs, lotus seeds, ginger slices.

Soak the lotus seeds in advance; Quail eggs are boiled and peeled; Peel and wash the dried longan and dried lychees, wash the red dates, and put these ingredients and the ginger slices in a suitable large bowl; Wash the chicken and put it in a large bowl, sprinkle some salt and a little water, and steam it in a pressure cooker for 40 minutes; Generally, after opening the lid, you should add a little salt, because there is less salt before steaming, and there will be soda falling into the bowl when steaming, which is the original soup, which is the freshest, if you put more salt, the soup will not be fresh, so after opening the lid, taste the saltiness and add salt in an appropriate amount to eat.

4. Method 4: Prepare materials. Chicken, light soy sauce, cola, dark soy sauce, mint leaves.

Open the side of the chicken, dry the water, put the light soy sauce, cola, and dark soy sauce into the pot, add a bowl of water, and bring to a boil over high heat; Put the chicken in a pot and simmer, add the mint leaves, do not turn over during the cooking process, to ensure that the color and taste of the chicken are even; Cook until the chicken is bloodless, simmer for 15 minutes, cool slightly and then put on a plate.