Shredded chicken and what side dishes are fried until delicious, and shredded chicken and what dishe

Celery, red pepper.

Garlic, corn starch, pepper, cooking wine, oil, salt.

Method: 1. Cut the chicken breast, celery and red pepper into thin strips;

2. Put an appropriate amount of cornstarch, peppercorns, cooking wine and salt into the shredded chicken, stir well, and marinate;

3. Boil the pot of boiling water, blanch the marinated chicken shreds, and drain the water;

4. Blanch the celery and red pepper shreds together;

5. Heat the pot, add a small amount of oil, add the shredded garlic and stir-fry;

6. After stir-frying until fragrant, add shredded chicken and stir-fry together;

7. Add the blanched shredded celery and red pepper;

8. Finally, add salt to taste, stir-fry evenly, and put on a plate. Listen to the sound.

Shredded chicken with shiitake mushrooms. Ingredients: Chicken breast.

Shiitake mushrooms, water starch, pepper, cooking wine, bean paste, shredded onion, minced ginger and garlic, sugar.

Salt, chicken essence. Green onion.

Method: 1. Shred the chicken breast and mushrooms, wash and shred the mushrooms, mix the shredded chicken with starch, pepper and cooking wine and marinate slightly;

2. Cut out the chicken shreds under the hot oil pan and take them out for later use;

3. Put a small amount of lard in the pot.

to increase the aroma of the dish), add bean paste, shredded onion and minced ginger and garlic to stir until fragrant;

4. Pour in shredded mushrooms and stir-fry until soft;

5. Add shredded chicken and stir-fry, add sugar, salt and chicken essence and stir-fry evenly, sprinkle in chopped green onions and put on a plate. Listen to the sound.

Shredded fungus chicken. Ingredients: 100 grams of fungus, 200 grams of chicken breast, 1 tablespoon of oil, 1 teaspoon of salt, 15 ml of light soy sauce, 10 milliliters of cooking wine, 1 piece of ginger, 1 teaspoon of sesame oil.

Method: 1. Soak the fungus, shred the chicken breast, shred the red pepper, and shred the ginger;

2. Marinate the chicken breast with cooking wine, light soy sauce and starch for 10 minutes;

3. Heat the oil in a pot, add the shredded chicken, stir-fry and change color, then serve;

4. Heat the oil in a pot, add the fungus and stir-fry, add the red pepper shreds, and add salt to make the fungus have a bottom taste;

5. Then add shredded chicken, add light soy sauce and stir-fry well, and finally pour a little sesame oil out of the pot.

Tips: Fungus is easy to fry, so be careful when frying.

Shredded fish-flavored chicken. Ingredients.

A piece of chicken breast, 100 grams of winter bamboo shoots, an appropriate amount of fungus, an appropriate amount of green onion, an appropriate amount of ginger, an appropriate amount of garlic, 2 pickled red peppers, 2 millet peppers, 2 grams of salt, 15 grams of light soy sauce, 3 grams of sugar, 1 gram of chicken essence, 2 grams of vinegar, 10 grams of cooking wine, 1 gram of pepper, 5 grams of sesame oil, 10 grams of water starch.

Method. 1. Wash and shred the chicken breast, add light soy sauce, sugar, cooking wine, pepper and starch and marinate for a while.

2. Boil the winter bamboo shoots, drain the water and cut into shreds, soak the fungus in advance, wash and shred.

3. Slice the garlic, chop the green onion and ginger, and shred the pickled pepper.

4. Take a small bowl and put salt, sugar, light soy sauce, cooking wine, vinegar, chicken essence, water starch and mix evenly to become the sauce.

5. Heat oil in a wok and stir-fry shredded chicken until it changes color and set aside.

6. Add some oil and stir-fry chives, ginger and garlic pickled peppers.

7. Pour in the shredded bamboo shoots and fungus and stir-fry evenly, and then pour in the fried shredded chicken.

8. Add the seasoned sauce and stir-fry evenly, finally pour in a little sesame oil and stir-fry evenly, and turn off the heat.

Spicy shredded chicken. Ingredients.

300g chicken breast, 3 chives, 3 slices of ginger, appropriate amount of cooking wine, 2 tablespoons of flavored freshness, 2 tablespoons of sesame oil, half a spoon of Sichuan pepper oil, appropriate amount of chili oil, half a spoon of vinegar, half a spoon of sugar, appropriate amount of cooked white sesame seeds, 1g of salt.

Method. 1. Wash the chicken breasts and set aside.

2. Add chicken breast, cooking wine, chives and ginger slices to boiling water, cover and cook over medium-low heat for 15 minutes.

3. After cooking, remove and let cool, and tear it into small thin strips by hand.

4. Seasoning sauce: Put extremely fresh, sesame oil, vinegar, sugar, salt, pepper oil, chili oil, and cooked white sesame seeds in a small bowl.

5. Stir the seasoning well.

6. Pour the seasoning sauce on the shredded chicken, sprinkle some chopped coriander, and mix well when eating, it looks good and delicious.

Materials. half a chicken breast; 1 cucumber; 1 carrot 3 sprigs; vinegar to taste; Light soy sauce to taste; Sugar to taste; garlic to taste; sesame seeds to taste; Appropriate amount of oil and spicy seeds.

Method. Remove the oiled edge of the chicken breast and cut it into two or three pieces with a knife. Pour cold water into the pot, add the chicken breast, ** boil until boiling, cook over medium heat for about 5 minutes, according to the size of the chicken appropriately increase or decrease the time to cook, cook until completely cooked. Remove from the pan and let cool for later use.

Take 1 3 carrots and rub them into shreds.

1 cucumber grated with shreds.

After cooling, the chicken breasts are torn into shreds according to the clearly visible lines and placed in the prepared shredded cucumbers and carrots.

Add half a spoon of vinegar, 2 tablespoons of light soy sauce, half a tablespoon of sugar, 3 tablespoons of oil and chili seeds (can be replaced by chili oil, Lao Gan Ma, etc.), finally sprinkle in minced garlic, add an appropriate amount of white sesame seeds and mix well. Increase or decrease seasonings appropriately according to your taste.

Stir well, and the shredded chicken salad is ready. It's delicious and not fat, and it's perfect for summer.

Materials. 200g plain egg noodles (for two); 250 grams of chicken breast; 1 cucumber; 1 carrot; 2 cloves of garlic; 1 small piece of ginger; 2 tablespoons light soy sauce; 1 tablespoon of vinegar; 1/2 teaspoon sugar; 1/2 teaspoon cooked sesame seeds; 2 scoops of salad oil; 1/2 teaspoon of sesame oil; 1/2 teaspoon of peppercorn oil; 1 tablespoon of red oil cayenne pepper; salt to taste; Appropriate amount of monosodium glutamate; 2 shallots; 2 sprigs of coriander; Finely chopped cooked peanuts to taste.

Method. The water in the pot is small and open into the noodles, use chopsticks to disperse the high heat and cook for 5 minutes, take out and put in cold boiled water to show, and then take out and put in **Mix well salad oil. Cook the chicken breasts on high heat for 10 minutes (cooked) over ice water and tear them into shreds by hand.

In a small bowl, add minced ginger and garlic and two tablespoons of cold boiled water for 10 minutes.

Cucumbers, carrots peeled and shredded, mix well with salt, marinate the skin hole for 10 minutes, pour out the water, coriander, shallots cut into sections, seasoning: ginger and garlic bowl put in light soy sauce, vinegar, sugar, salt, monosodium glutamate, pepper oil, sesame oil, red oil and chili pepper and mix well.

In a large pot, put cold noodles, carrots, cucumber shreds, coriander shallots, shredded chicken, drizzle seasonings, cooked sesame seeds, and chopped peanuts and mix well.

A bowl of refreshing cold noodles with shredded chicken is ready.

Cold shredded chicken must have been eaten by everyone, there is this dish in many restaurants, cold shredded chicken has a rich taste, and the seasoning is exquisite, how to make it delicious? Today I will teach you how to make shredded cold chicken at home, remember this recipe, and you can also make yards and delicious.

How to make shredded chicken cold and delicious.

Ingredients: 300g chicken breast, 100g cucumber. Excipients: 2 cloves of garlic, 1 shallot, 5 grams of cooked sesame seeds, 5 grams of cooking wine, 1 gram of salt, 1 gram of chicken essence, 1 gram of sugar, 10 grams of light soy sauce, 3 grams of vinegar, 15 grams of red oil, 2 grams of sesame oil.

Preparation of shredded chicken salad.

1. Shred cucumber;

2. Finely chop the garlic and chop the green onion;

3. Pour water into the pot, add chicken breast, add a little cooking wine and salt, cook on high heat for 10 minutes, remove and let cool, and tear into shredded chicken;

4. Put shredded chicken, shredded cucumber and minced garlic in a bowl, add 1 gram of chicken essence, 1 gram of sugar, 10 grams of light soy sauce, 3 grams of vinegar, 15 grams of red oil, 2 grams of sesame oil, cooked sesame seeds and chopped green onion and mix well;

5. Serve on a plate.

Tips: When blanching the chicken, be sure to add cooking wine and salt to remove the fishy smell of the chicken.

Summer salad - cold chicken shreds, simple shooting elimination single easy to attack the wheel of knowledge and Tongtong.

Stir-fry it with sharp peppers and make it as follows:

Preparation materials: 250g chicken gizzard, 1 sharp pepper, appropriate amount of ginger, appropriate amount of chicken essence, appropriate amount of Sichuan pepper noodles, appropriate amount of rock sugar, 1 4 shallots.

1. Clean the chicken gizzard for later use, wash the pepper and remove the stems and seeds, and clean the shallots and garlic moss.

2. Cut the bulging part on both sides of the chicken gizzard into two knives, do not cut it off, and then cut off the part connected in the middle.

3. Cut the pepper into cubes, cut off the garlic moss, and cut the shallots into cubes.

4. Stir-fry the sugar in the rock sugar in the hot pan with cold oil.

5. When it turns caramel color, add the chicken gizzard and stir-fry quickly, adding a little soy sauce.

6. Add the side dishes after the chicken gizzard changes color and is broken.

7. Quickly add an appropriate amount of salt, chicken essence and peppercorns.

8. Stir-fry the dish again and then it can be out of the pot.

9. Finished products. <>

Ingredients: 100 grams of chicken breast, 3 shiitake mushrooms, 50 grams of carrots, 50 grams of rice grains, 50 grams of green beans, 50 grams of onion, 2 cloves of garlic, 1 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of light soy sauce, 1 teaspoon of starch.

The home-cooked recipe of five-color fried shredded chicken:

1. Cut the carrots into small cubes, the mushrooms into small cubes, and the onions into small cubes;

2. Cut the chicken breast into shreds, add light soy sauce and starch, stir well, and marinate for about 10 minutes;

3. Add an appropriate amount of water to the pot, add a little salt to boil, then pour in diced carrots, green beans, corn kernels, diced mushrooms, diced onions and cook and remove;

5. Finally, add salt and sugar to taste, pour 1 tablespoon of light soy sauce, stir-fry well.

It was delicious with eggplant.

Stir-fried eggplant with chicken is delicious and fragrant, the nutritional value is also very high, and the safe fat loss method is also simple.

Details:

Ingredients: 8 chicken wings, 2 eggplants, 1 green pepper, garlic, salt, light soy sauce, cooking oil.

1. Remove the stems of the eggplant and wash them; This slender cantoma is very tender, so you don't need to peel it, just cut it into small pieces.

2. Cut the eggplant into small pieces, peel the garlic and flatten it, and remove the seeds of the green pepper and cut it into small pieces.

3. Remove the bones of the chicken wings, cut them into small pieces, and marinate them in light soy sauce for 5 minutes; (It's the same with chicken thighs).

4. Heat the wok on the fire, put the garlic in and fry until fragrant.

5. Put the marinated chicken in it and fry it to change color, and then fry it until it is half cooked.

6. Put the cut eggplant in and stir-fry; If the color is not enough, you can add some light soy sauce to add color and flavor.

7. When the eggplant is almost ripe, put salt to taste, put the cut green pepper in and stir-fry a few times; (Be careful to put salt in moderation, because light soy sauce is also salty).

8. Stir-fry and get out of the pot.