How to cook the whole chicken is delicious and simple, how to stew the whole chicken is delicious an

Everyone's tastes are different, and the method of cooking chicken is also different. I like to boil the chicken in clear water, boil the pot over high heat, and then cook it slowly over a warm fire, so that the cooked chicken is delicious and tender.

Teach you a very simple, delicious and clean way to make a whole chicken. Zero foundation can make a chef level.

In addition to salt-baked chicken, the best flavor of whole chicken is white-cut chicken. Cantonese people say "no chicken is not a feast", and Cantonese people's favorite is white cut chicken, original flavor, smooth skin and tender meat, whether it is a dinner or a family banquet, white cut chicken is the first dish to entertain guests. So today, I will introduce the simplest and most original whole chicken method.

Buy a whole chicken, it is best to use farmhouse chicken, if not, it is recommended to have bearded chicken and Qingyuan chicken, as long as the tender fresh chicken is OK, refuse the old hen

If you don't eat the chicken head, the chicken neck can be cut off, the oil block can also be thrown away, and the chicken paw can be cut off to remove the fingertips.

Bring the water to a boil, put the chicken in, throw in two ginger slices, and cook for 15 to 20 minutes, turning the chicken every five minutes (because my pot is not big enough).

Cook it and take it out, wait for the chicken to get cold, that's right, it's that simple (you can soak the chicken in ice water, the skin is crispier.) Because I'm lazy I can omit it and it's still delicious), the following dipping sauce.

Ginger and shallots cut into foam.

<> two spoonfuls of salt, because the chicken is not seasoned, so you need a little more salt.

Bring the oil to a boil, preferably peanut oil, I used corn oil. Pour into a bowl and stir well with chopsticks.

That's all there is to it.

I couldn't wait, so I tore off my wings and ate them.

Upgrade the taste method, prepare a dipping juice, buy sesame oil dipping sauce for Chongqing or Chengdu hot pot in ** (a few yuan a pack is very cheap), add a little light soy sauce and vinegar, and it is delicious until you drool.

Cut the chicken into chunks for dipping and serving.

Many delicious delicacies do not require complex processes and raw materials, and eating food is also a kind of mood, I wish everyone a good mood.

The way to stew a whole chicken is delicious and tender is as follows:

Ingredients: 1 whole chicken, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, pepper, five-spice powder, ginger, 1 tablespoon of honey, 1 tablespoon of sugar, 1/2 tablespoon of salt, 1 tablespoon of sugar, green onion.

Tools: toothpicks, basins, crisper bags, refrigerators, rice cookers, plates, spoons, refrigerators.

1. Prepare a local chicken, handle and clean it in advance, and then use a toothpick to pierce many small holes in the body to facilitate the flavor.

2. Put the chicken in a fresh-keeping imitation bag, add 2 spoons of light soy sauce, 2 spoons of dark soy sauce, 1 spoon of cooking wine, 1 spoon of oyster sauce, an appropriate amount of pepper, an appropriate amount of five-spice powder, 3 slices of shredded ginger, 1 spoon of honey, and half a spoon of salt.

3. Shake evenly, wrap the sauce evenly on the chicken, massage it vigorously for a few minutes, and then seal it in the refrigerator to marinate for at least 2 hours.

4. Spread a layer of shallots and ginger slices on the bottom of the rice cooker.

5. After marinating the chicken, stuff the chicken belly with some green onion knots and ginger slices.

6. Put the chicken in the rice cooker and add the soup, preferably 1 tablespoon of sugar.

7. Press the cooking button, and cook for about 40 minutes. When the time is up, turn on the rice cooker, the fragrance comes to the nose, and the surface color is relatively light.

8. Turn it over and the color will be darker, then take out the chicken first, pour the soup from the rice cooker into the pot, collect the juice over high heat, and then sift it on the chicken, and then sprinkle some green onions out of the pot.

Let's take a look at how to stew whole chicken.

Method 1: 1. Deal with the old hens you bought first;

2. Disembowel, remove the internal organs, and chop into small pieces.

3. Boil some water, no need to boil, just heat it, pour it into the basin with the chicken, remove the dirt on the surface of the chicken, and drain the water.

4. Marinate the chicken pieces with green onion and ginger and a spoonful of cooking wine to remove the smell. Put the cold chicken pieces into the clay pot, pour in the water, do not pass the chicken pieces, put a large flap (one is enough, more afraid of the taste of spices to take away the umami of the chicken itself) and boil over high heat, at this time do not be afraid of trouble, be sure to use a spoon to skim out the foam on the surface of the soup, the taste of the chicken will be better.

5. Turn to low heat and stew until the meat is cooked, the time has to take nearly two hours, if you use a pressure cooker, it will be faster, but the taste is not as delicious as the slow fire made by the casserole. Put a little salt at the end and simmer for a while, the salt should be put last, otherwise it will make the meat hard.

6. When the chicken is halfway stewed, add some jujubes and wolfberries, and finally cut off a few pieces of the steamed pumpkin and throw it into the chicken soup to simmer for a few minutes.

Method 2: 1. Half a chicken, chop into pieces and wash it.

2. Blanch a dish of water in a pot and strain the water.

3. Reheat the oil in the pot, add the green onion, ginger and garlic and stir-fry until fragrant.

4. Put a spoonful of bean paste and stir-fry together.

5. Blanched chicken stir-fry.

6. Stir-fry until the chicken is firm and add the dark soy sauce.

7. Add boiling water.

8. Slice the mushrooms and turn them evenly.

9. Add an appropriate amount of salt and simmer until boiling.

10. Put the mushroom chicken in the pressure cooker and press for 7 minutes.

11. When the time is up, after the lid is opened, add the chopped shallots to enhance the freshness and then get out of the pot.

Ingredients: 4 1 fresh chicken, 2 gastrodia, 20 wolfberries, 4 red dates, a little salt.

Steps: 1. Clean the gastrodia and soak it in mineral water or ordinary water in advance. Soak for 30 minutes in summer and 1 hour in winter.

2. Clean the chicken, chop it into small pieces, put it in the pot with the ginger slices and stir-fry until it changes color. Try to clean the chicken as much as possible and then chop it, if you stew it and then clean it, there will be too much moisture, and the fishy smell will be slightly heavier, and the partners who are not afraid of the fishy will be free to haha.

3. Put it in the stew pot, and the stew pot is best to choose ceramic or purple sand.

4. Remove the pit and clean the red dates, and put them in a stew pot together with the gastrodia slices.

5. Do not pour the water soaked in gastrodia into the stew pot together, and add an appropriate amount of water if it is not enough.

6. Cover the stew pot.

7. Pour an appropriate amount of water into the pot, put it in the stew pot, cover the pot, turn to low heat and simmer for 2 hours after boiling, pay attention to the water in the pot not to boil dry halfway, put in the wolfberry a few minutes before turning off the fire, add an appropriate amount of salt to taste, and then turn off the fire.

8. Finished products. <>

Salty version: Ingredients: chicken, green onion, ginger, Sichuan pepper, star anise, cinnamon, bay leaf, light soy sauce, dark soy sauce, oyster sauce, salt, sugar.

Method: 1. Heat the oil in the pot and put it into the processed chicken. 2. Fry the chicken until golden brown and remove it for later use.

3. Add water to the electric pressure cooker, add green onion and ginger, Sichuan pepper, star anise, cinnamon, bay leaves, and light soy sauce. 4. Add dark soy sauce and fuel consumption. 5. Add the chicken.

Steamed version: Ingredients: Wenchang chicken, garlic, pepper, ginger, salt.

Method: 1. Add an appropriate amount of cold water to the pot (the water must be added enough at one time), crush the pepper, crush the garlic, crush the ginger, and put the whole chicken into the pot together. 2. Boil over high heat for half an hour, then continue to simmer for two hours.

3. Add an appropriate amount of salt to taste and it will be out of the pot.