What ingredients are good stir fried with chicken? How to fry chicken is more delicious

Chicken nuggets with shiitake mushrooms.

Prepare the right amount of chicken nuggets, either a whole chicken chopped into chicken nuggets, or a few chicken thighs chopped into chicken nuggets, but it's best not to just use chicken breasts. Then prepare a piece of ginger, a shallot, a green chili, 15 20 shiitake mushrooms, 10 rock sugar, two bay leaves, three 8 jiao, and continue to prepare an appropriate amount of edible salt, edible oil, and light soy sauce.

First put the chicken nuggets we prepared into clean water and soak them first, the soaking time is about 10 minutes, clean them after soaking, pour out the water after cleaning, and then cut a little ginger slices and put them in the chicken nuggets, plus the appropriate amount of edible salt in the trapped hall, continue to wash it with warm water, pour out the water after cleaning, and then pour in the appropriate amount of warm skin or water, first grab and wash it, and then put it aside to soak and set aside. The prepared shiitake mushrooms are rinsed first, then the roots are cut off, and then they are cut into small pieces, which can be cut into larger pieces or smaller pieces, depending on personal preference. After cutting the mushroom into small pieces, let's put it on a small plate.

After the sugar is fried, put the chicken pieces into the pot and then stir quickly, so that the chicken pieces are evenly coated with a layer of sugar color, then add the shallots and ginger, and then put the prepared bay leaves and star anise into it and stir evenly, and wait until the fragrance of the ingredients is fried, let's add an appropriate amount of light soy sauce, edible salt and cooking wine to it, and then stir-fry over high heat for two minutes. After two minutes, add an appropriate amount of water, the water is just over the chicken pieces, stir-fry them evenly, then cover the pot and simmer for two minutes, after the time is up, add the mushrooms and continue to simmer for three minutes, and finally sprinkle in the small pieces of green pepper cut in advance and fry until they are broken, and then they can be put out of the pot and put on the plate, and a particularly delicious mushroom chicken nuggets are ready.

Fresh chicken, potatoes, green onions, ginger, garlic, cooking oil, spicy seasoning.

Method <>

1.Potato peeling, diced Rice cake slices.

2.Peel the garlic, wash the green onion and slice it diagonally, wash the coriander, and wash and slice the ginger.

3.Cut off the tips of the chicken feet and chop them into three.

4.Wash the chicken feet in water, remove the blood, remove them and rinse them with water.

5.Stir-fry the green onions, ginger and garlic in a hot oil pan to bring out the fragrance.

6.Pour in the spicy seasoning and stir-fry for one minute.

7.Stir-fry the chicken feet and potatoes for 3 minutes.

8.Add an appropriate amount of boiling water and bring to a boil over high heat.

9.Bring to a boil over high heat, simmer for 15 minutes, then add the rice cakes and cook for another 2 minutes.

10.Finally, add the coriander.

1. Chicken feet are cleaned with water and set aside, 2. Prepare an appropriate amount of halogen.

3. Add salt to boil into a large pot of marinade, 4. Put the chicken feet into the marinade and marinate for 20 minutes, cool and remove and put on a plate.

5. Cool and remove and put on a plate.

500g chicken feet, appropriate amount of cooking oil, appropriate amount of refined salt, appropriate amount of spice packet, appropriate amount of soy sauce, appropriate amount of dark soy sauce, appropriate amount of rock sugar, appropriate amount of ginger juice, appropriate amount of liquor.

Steps:1Wash the chicken feet and set aside.

2.Prepare spices and ginger juice for later use.

Spices can be prepared according to the existing ingredients of each family, because they are spicy, peppercorns and chili peppers are indispensable.

3.Cut off the nails one by one for later use.

4.Chop the chicken feet in two and set aside.

5.Add water to the pot, add a little white wine, and bring to a boil.

6.Remove the chicken feet from the water and set aside.

7.Put oil in a wok and stir-fry spices until fragrant.

8.In order to prevent the chili peppers from sticking off, fry the spices until fragrant, and then add the chili peppers to stir-fry until fragrant.

9.Add an appropriate amount of water.

10.Add ginger juice, dark soy sauce, soy sauce and rock sugar to reconcile the flavor and color of the brine.

11.Put in the chicken feet after flying water.

12.Bring the soup to a boil over high heat, turn down the heat for 30 minutes, turn off the heat, and simmer until served.

Ingredients: 500g chicken feet;

Seasoning: 1 teaspoon salt, 1 2 tablespoons soy sauce, 5g rock sugar, 5g Sichuan peppercorns, 10 dried chili peppers, 1 2 tablespoons dark soy sauce, 3 bay leaves, 1 2 tablespoons white wine, 2 tablespoons vegetable oil, 1 2 tablespoons ginger juice;

Method:1Wash the chicken feet and set aside, and prepare the spices.

2.Cut off the nails of the chicken feet one by one, and divide the chicken feet in half for later use.

3.Add water to the pot, add a little liquor, put in the chicken feet flying water, after the water boils, remove the chicken feet for later use.

4.Put vegetable oil in a wok, add spices to fry the fragrance, the dried chili peppers are easy to paste, and finally add the dried chili peppers and fry until fragrant.

5.After stir-frying the spices, add enough water, add ginger juice, dark soy sauce, soy sauce and rock sugar to make brine.

6.Add the chicken feet after flying water, add a lid to the pot and bring to a boil over high heat, then turn to low heat and cook for another 30 minutes.

7.After cooking, turn off the heat, simmer in the pot, and take it out when eating.

Material. 250 grams of corn kernels, 1 shallot, 1 cucumber, 250 grams of chicken, 1 carrot.

Method <>1.Cut the various vegetables into small cubes.

2.Dice the chicken and starch it.

3.Heat the wok and add oil, stir-fry the diced chicken and turn white.

4.Add diced vegetables and stir-fry.

5.Water starch, add salt, remove from pan.

Stir-fried chicken with potatoes or radish is the best to eat.

In fact, the best side dish when cooking chicken is potatoes or diced radish, which is usually accompanied by some potatoes. When choosing potatoes, be sure to choose more noodles because they feel very delicious.

The practice of stir-fried chicken

Ingredients: chicken, green pepper, green onion, ginger, garlic, dried pepper, star anise, angelica, Sichuan pepper, salt, dark soy sauce, sweet noodle sauce, light soy sauce, rock sugar. Chop the chicken into small pieces, wash it several times with water, wash the blood and drain the water.

Remove the seeds and stems of the green pepper, wash and cut into pieces. Wash the green onions and cut them into sections.

Prepare some ginger cubes, garlic cloves, dried chilies, Sichuan peppercorns, 1 star anise, and 2 slices of angelica. Pour oil into the pan, add the crushed ginger cubes and 2 slices of angelica and stir-fry until fragrant. Then add garlic cloves, star anise, a pinch of Sichuan peppercorns, and a few dried chili peppers to continue to stir-fry until fragrant.

The spices here have their own different flavors, so try not to lack them.

Then pour the chicken in and stir-fry, fry the extra water to dry the ant belt, and fry the chicken until the surface is slightly yellow. Add a spoonful of dark soy sauce and a spoonful of sweet noodle sauce, stir-fry over high heat to color and stir-fry until fragrant. Add a few pieces of rock sugar to stir-fry together to enhance the umami flavor of the chicken.

Add water that has submerged the chicken and bring to a boil over high heat.

Then put in the washed chicken liver, chicken heart, and chicken gizzards. Add salt and light soy sauce to taste. Cover and simmer the chicken over low heat. The exact time depends on the breed of chicken. The chicken is stewed, add green peppers and green onions to taste, stir-fry over high heat to reduce the juice, and it can be out of the pot.

Method 1: Stir-fry chicken with chili.

Ingredients: chicken, green pepper, red pepper, star anise, Sichuan pepper, green onion, ginger, shiitake mushroom, light soy sauce, dark soy sauce, garlic, sugar, edible salt, vegetable oil.

Method: 1. Chop the whole chicken into small pieces, wash it and drain it. Remove the stems and seeds of green and red peppers, rinse them and cut them into sections;

2. Wash the green onion and cut it into sections, wash the ginger and cut it into slices, cut the mushrooms into chunks, and crush the garlic;

3. Pour an appropriate amount of cooking oil into the pot, pour in Sichuan pepper and star anise and stir-fry to make it fragrant;

4. Pour in the chicken and stir-fry, after the chicken changes color, pour in the green onion, ginger, garlic and shiitake mushrooms, stir-fry evenly;

5. Pour in cooking wine, light soy sauce, and dark soy sauce in turn, and stir-fry evenly;

6. Pour enough water into the pot and cover with a lid;

7. Turn on high heat and cook until the soup boils, then turn to medium heat and cook for 20 minutes;

8. Remove the lid of the pot, turn on high heat to reduce the juice, and pour in an appropriate amount of edible salt and sugar to taste;

9. Pour in the chili pepper and stir-fry evenly.

Method 2: Home-cooked fried chicken.

Ingredients: chicken, green onion, ginger, vegetable oil, garlic, rock sugar, salt, light soy sauce.

Method: 1. Chop the whole chicken into small pieces, wash it and drain it.

2. Wash the green onions, cut them into sections, wash the ginger and cut them into slices;

3. Pour an appropriate amount of cooking oil into the pot, pour in green onions, and stir-fry ginger until fragrant;

4. Pour in the chicken and stir-fry over high heat, after the chicken changes color, pour in cooking wine, light soy sauce, and stir-fry evenly;

5. Pour enough water into the pot and cover with a lid;

6. Cook on high heat until the soup boils, then turn to medium heat and cook for 20 minutes;

7. Remove the lid of the pot, turn on the high heat to reduce the juice, add a rock sugar and simmer for a while;

8. Then add an appropriate amount of salt to taste, stir-fry for a while, and then get out of the pot.

1. Buy white chicken, chop it into pieces, and put it for later use.

2. Prepare green onions, ginger slices, star anise, peppercorns, cinnamon, bay leaves and other ingredients for later use.

3. Put the chicken pieces and seasonings into the pot, add an appropriate amount of salt, add water, and turn off the heat 10 minutes after boiling.

4. Take an appropriate amount of stewed chicken pieces, take one plate as the standard, and set aside.

5. Prepare chopped green onions, shredded ginger, star anise, Sichuan pepper, chili pepper, etc. for later use.

6. Heat the pan, add an appropriate amount of oil, fry the above ingredients until fragrant, add chicken pieces and stir-fry quickly, after aromatic, you can turn off the heat and add chicken essence to remove and eat.

If you like green peppers, you can add green pepper slices in step 6).

Add oil to the pan and add the rock sugar. Add the chicken syrup, add chili, green onion, Sichuan pepper, star anise, garlic, and stir-fry evenly. Add the bean paste, raw and raw macro to clear the missing book, and continue to stir-fry with salt. Add water to the pot, reduce the juice over high heat, pour in the peppers and onions and stir-fry evenly. <

Ingredients: chicken, onion, chili, green onion, Sichuan pepper, star anise, garlic, Pixian bean paste, light soy sauce, salt.

1. Cut 100g onion into strips and 6g chili pepper into sections.

2. Add oil to the pot, add rock sugar, and fry the syrup over low heat.

3. Put the chicken into the syrup, then add chili, green onion, Sichuan pepper, star anise, garlic, stir-fry evenly, then add Pixian bean paste, light soy sauce and salt to continue stir-frying.

4. Then add water to the pot, collect the juice over high heat, pour in peppers and onions and stir-fry evenly.

1. A Qingyuan chicken or three yellow chickens, half of a piece of ginger is sliced, half is peeled and set aside, two chives, a clove of garlic, two star anise, and more than a dozen peppercorns.

2. Slices of green onion and ginger under cold water, star anise peppercorns, boil in the pot, add Qingyuan chicken, boil slightly over medium-low heat and cook for two minutes.

3. Turn the rock pin over and cook for another two minutes on the other side. Then cover and simmer for ten minutes.

4. I made two flavors, one is the standard version of green onion ginger pepper oil dipping sauce, and the other is ginger and garlic light soy sauce.

Chop the chives and mince the shallots, and rub the ginger and garlic.

5. Put an appropriate amount of oil in the pot, put a small handful of cold oil of Sichuan pepper into the pot, and fry it on the minimum heat until the pepper is dark brown (about six or seven minutes), then you will smell the aroma of Sichuan pepper oil with your index finger moving.

6. Strain out the Sichuan pepper, boil two bowls of dipping sauce with boiling oil, add two tablespoons of salt to the green onion and ginger to cook the chicken broth, and add a few spoons of light soy sauce to the ginger and garlic.

7. Soak the Qingyuan chicken in cold water immediately, the source water of Bingli jujube is better, and the sharp change of cold and heat will make the chicken skin suddenly tighten and the taste will be more soft and crispy.

8. Finally, control the water and remove the chopped pieces.

9. Very delicious chicken, dip it in the sauce and eat.

1 yellow chicken (about 1000 grams), 1 shallot, 1 small piece of ginger, 6 cloves of garlic. Note: Ingredients may be used as appropriate.

Seasoning: 2 tsp sesame oil, 1 tsp balsamic vinegar, 1 tsp refined salt, 1 2 tsp sugar, 1 2 tsp monosodium glutamate.

Production process: 1. Slaughter and wash the chicken, pass the chicken's mouth under the wings, and then soak the chicken in hot water for 30 minutes, pay attention to the use of low heat to ensure that the water in the pot will not boil, and use the heat of the water to soak and soak the chicken, so that the chicken will be more tender.

2. Wash and mince the green onion and ginger, chop the garlic into minced pieces, put them in a small bowl, add sugar, salt, monosodium glutamate, vinegar and sesame oil, and mix them well with the fresh soup soaked in chicken.

3. Then take out the chicken and chop it into small pieces, put it on a plate, and pour the seasoned juice over the chicken.

Cut the green onion and ginger into thin strips and divide them with refined salt in two small dishes, mix well. Heat a wok over medium heat, add oil to a slight boil, take it out, and pour it on two small dishes respectively for accompaniment;

Wash the chicken, put it in water and cook it cleanly, raise it twice in the middle, and pour out the water in the cavity to keep the temperature consistent inside and outside.

Soak for about 15 minutes until cooked, hook it up with an iron hook, then soak it in cold boiled water to cool, wash off the fluff and yellow clothes, and then pick it up.

Simmer for 10 minutes, dry the skin, sweep with cooked peanut oil, chop into small pieces, put on a plate, and arrange into a chicken shape.

It is suitable to cut out the chicken bone marrow with blood, and after chopping the pieces, eat them with seasoning.

I like two approaches:

1. Stir-fried fungus with chicken.

Half a piece of local chicken, shredded ginger, garlic, and shredded fungus are fried together, and a little soy sauce and salt are added. The fungus is very delicious after it tastes, and I like this way of eating the most.

2. Stir-fried lemon with chicken.

Half a local chicken, shredded ginger, garlic, and half a lemon orange, stir-fry together and add salt. (If you don't put lemon and replace it with pickled mountain yellow peel, it tastes good).

Note: In both frying methods, you first add shredded ginger, garlic and chicken to stir-fry the oil, and then add other ingredients.

This one is not bad either, spicy chicken.

Ingredients: Green and red chili peppers, half a halt of chili pepper, 10 grams of Sichuan pepper, shredded ginger, garlic, salt, sugar, light soy sauce, corn starch, egg white.

Method: 1: Marinate the chicken pieces with salt, sugar, light soy sauce, cornstarch and egg white for one hour, then put 7 into hot oil and cook them. Scoop up.

Stir-fry the peppercorns slightly, shovel them up, then put the oil into the pot and heat them, stir-fry the shredded ginger and garlic, put the green and red peppers, finger peppers and peppercorns into it, add a little salt and fry until fragrant, and then put the chicken in and fry until the spicy taste has fully surrounded the chicken and then it can be thickened and put on the plate.