Taipan chicken family practice, family version of large plate chicken practice

<> material. Ingredients: 1 kilogram of chicken thighs, 500 grams of potatoes, 2 green peppers;

Excipients: star anise, appropriate amount of Sichuan pepper, appropriate amount of green onion, a piece of ginger, salt, appropriate amount of soy sauce.

Family Edition ** Chicken.

Wash and chop the spicy chicken thighs. Blanch with hot water, rinse and drain. Put oil in the pot, green onion, ginger, garlic, star anise, Sichuan pepper, and dried chili pepper stir-fry until fragrant, and pour the chicken pieces into it.

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Cut the green pepper into cubes, cut the green onion into sections, and crush the garlic.

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Cut the potatoes into cubes, rinse them with water and drain the water.

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Add salt and soy sauce to the chicken pieces and stir-fry for half an hour. It's more flavorful.

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Stir-fry the chicken thighs and set aside, pour in the potato wedges and add a pinch of salt. Stir-fry together.

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After stir-frying for more than ten minutes, add a little water to the pan. Cover the pot and simmer for a while.

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Finally, add the green pepper cubes, green onion segments, garlic, and seasonings and stir-fry evenly.

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This is a good ** chicken!

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Tips: Put the chicken thighs in hot water to remove the smell, and they won't stick to the pan when they are fried. Cut potatoes should also be rinsed a few times in water.

The family version of the big base rotten plate beats and leaks the silver grandson chicken.

Wash the chicken and chop it and set aside.

2.Cut the potatoes into cubes and set aside.

3.Cut the onion into rolling cubes and cut the pepper into small pieces.

4.Heat the oil in the pan and put a few dried chili peppers until fragrant.

5.Add garlic and ginger and stir-fry until fragrant.

6.Put the chicken in the pan.

7.Wait until the chicken is sautéed until it is brown, then add the appropriate amount of salt.

8.Add raw materials to the pot.

9.Add two spoonfuls of Pixian bean paste.

10.Stir-fry the chicken and coat it with sauce.

11.Pour in the previously chopped potato sprigs.

12.Add half a bowl of water to the pot.

13.Cover the pot and simmer slowly.

14.When the chicken is cooked, add the onion and pepper and stir-fry evenly.

Remove from the pan. <>

Here's how:

Prepare the chicken pieces, then pour the chicken pieces directly into a pot of cold water and blanch the water, add the green onion and ginger slices when cooking, and add cooking wine to remove the fishy smell.

2.Then stir-fry the sugar. Pour a small amount of oil into the pan, add a few pieces of rock sugar and fry the sugar over low heat.

While stirring, use a spatula to break up the rock sugar. Stir-fry the rock sugar over low heat until it is completely melted and the color slowly turns jujube red, then add a bowl of hot water to the pot and stir. The sugar is fried and poured into a bowl for later use.

3.Prepare the accessories, cut some green onions, ginger and garlic for later use. Pour oil into the pan, add a spoonful of bean paste and stir-fry the red oil when the oil is hot.

Then add green onions, ginger, garlic, Sichuan pepper, star anise, cinnamon, and bay leaves and stir-fry to bring out the fragrance in these spices. Then add the washed chicken pieces and stir-fry evenly. Add some light soy sauce and stir-fry evenly.

4.Come down and prepare a few peeled and washed potatoes and cut them all into large pieces. This potato can be prepared a little more, because the potatoes and chicken are stewed together and are especially delicious.

After the potatoes are cut, they are soaked in a pot to prevent oxidation and discoloration. Pour in all the chopped potato cubes, add salt to the pan to taste, add a spoonful of white pepper and stir well, cover the pot and continue to simmer for about 10 minutes.

5.Finally, pour in the chopped chili peppers and onion slices, and stir-fry until they are broken, and then the chicken and potatoes are fully cooked. Finally pour it into a plate and put it on the table.

Make it yourself, economical, clean and hygienic, each material can be more or less, and adjust the dosage according to your liking. Especially this potato, you must put more of it, the potatoes are boiled, the soup is thicker, and the rice and noodles are really a perfect match.

Let's not talk much about the nutritional value of various ingredients, just serve the dish and eat!

Chicken practices.

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1. One chicken thigh with a crotch, cleaned;

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2. Chop into small pieces, put into a basin, stir well with 1 gram of salt, 10 grams of soy sauce, 3 grams of white pepper and 25 grams of cooking wine, and marinate for 30 minutes;

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3. Peel and wash the carrots and potatoes, 1-2 large tomatoes, 1 green pepper, but only half of them are actually used; In this dish, two more tomatoes will be salty and sour, more appetizing, colorful and more pleasing;

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4. Cut carrots and potatoes into hob pieces, especially potatoes should be cut at will, the edges are thinner and can be boiled after being put into the pot, and the soup is thicker; Diced tomatoes and green peppers;

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5. Pour a little oil into the wok, put the chicken pieces into the pot, medium heat, keep stir-frying, so that the fat in the chicken skin is stir-fried out, the chicken pieces are slightly reduced, and the appearance is all discolored, and the green onion and ginger slices are put into the pot and stir-fried;

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6. Put all the carrots and potatoes into the pot and stir-fry, use the fat in the chicken skin to soak the carrots and potatoes, and at the same time, the carotene can be dissolved in the oil and converted into vitamin A, vitamin A is beneficial to eyesight and **; until the whole pot becomes shiny and crisp;

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7. Pour an appropriate amount of soy sauce, light soy sauce, a little salt and stir-fry for coloring, and then pour hot water along the edge of the pot, and the amount of water should not be over the dish; Cover and simmer over low heat for 30 minutes, until the chicken shows signs of deboning;

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8The soup is fresh and thick, the chicken is tender, the carrots and potato cubes are also cooked until they are fully cooked, and a little potatoes melt into the soup, pour the tomatoes and green peppers into the pot, stir-fry for 2 minutes. Tomatoes and green peppers can be eaten raw, and when heated slightly, they are more colorful.

Ingredients: chicken, potatoes, onions.

Green peppers, dried red peppers.

Sichuan pepper star anise. Ginger in bean paste.

Garlic soy sauce (dark soy sauce is also OK, salt cooking wine.

Beer monosodium glutamate. The practice of private ** chicken.

Cut the chicken into cubes, peel the potatoes and hob pieces (don't be too small, or you will become mashed potatoes after cooking.) Slice the green pepper and chop the onion.

Boil water in a pot, put 2 pieces of ginger, cooking wine, 2 peppercorns, chicken after 1 minute, take out another wok, heat the oil, turn to low heat, put pepper, star anise, dry red pepper, fry until fragrant, add ginger and garlic, smell the fragrance, put in the chicken, add cooking wine, stir-fry over high heat and add a spoonful of bean paste, stir-fry evenly, put the potatoes in, add some soy sauce, stir-fry together and pour a hall of beer, to pass the chicken, boil over high heat, turn to low heat and cook, cook until the soup is only a little more than 1 3, put in the onion, stir-fry evenly and continue to cook.

Simmer until the juice is almost done, add the green pepper, minced garlic, salt and stir-fry, add a little water and simmer (the water here is the amount of the final soup).

The broth is controlled to the extent you need it.

Add monosodium glutamate or chicken essence to finish.

How do chickens cook? Clean up the chicken, cut it into pieces, pour it into a pot, add green onion and ginger cooking wine to remove the smell, add green onion, ginger and garlic in another pot, and stew the chicken seasoning.

**Chicken: The food has no definite taste, and the palatable Zhen likes to make it together.

Teacher, I have a**, can you make me a **chicken?

Ingredients: Chicken thighs.

Chicken wings, chicken feet, chicken gizzards, chicken livers According to the hobby.

Potatoes one or two.

Onion a.

Green peppers: Four.

Shiitake mushrooms Seven or eight.

Dried red pepper how much according to personal taste.

Sichuan pepper, star anise, salt, chicken essence, five-spice powder, oyster sauce, minced ginger, soaked in water.

Soak minced garlic in water.

Appropriate amount of oil bean paste method 1Chop the chicken thighs, chicken wings, chicken feet, chicken gizzards, and chicken livers that you bought back; Wash and chop green peppers, shiitake mushrooms, onions, and potatoes for later use; Chop the garlic into a foam, put it in a bowl and add some blisters; Chop the ginger into foam, put it in a bowl and add some blister;

2.Put the chopped chicken thighs, chicken wings, and chicken feet into the pot, add cold water, pour out and wash after boiling the foam, and control the moisture.

3.After preheating the wok (so that there is no water in the pan and avoiding sticking to the pan), add an appropriate amount of oil, add the same amount of sugar when the oil is not hot, and stir until the sugar color turns dark yellow and there is white foam, put the muscles that control the dry moisture into the wok and stir-fry until the sugar color is evenly wrapped on each piece of chicken. (When adding the chicken, cover it with a lid so that the oil does not splash on yourself).

4.Set aside the lustful chicken and brush the pan.

5.After preheating the wok, put in an appropriate amount of oil, after the oil is hot, add bean paste, dried chili, Sichuan pepper, star anise, after frying, put in the finished chicken, cut chicken gizzards, chicken liver and stir-fry, add ginger water and continue to stir-fry and then add beer to boil.

6.Wait until the beer is halfway cooked, season and add the oyster sauce, salt, chicken essence and five-spice powder. (Salt can be more moderate, because water needs to be added later).

7.When the beer is about to cook a third of the way, add the potatoes and shiitake mushrooms, add the water that has been submerged in the chicken and continue to simmer for 20 minutes.

8.When it is almost juiceless, add the onion and green pepper and stir-fry, then add the minced garlic and water (at this time, adding water is the last soup, according to the amount of personal needs).

9.Taste it yourself to see if the chicken is rotten enough and if it tastes right. If the muscles are not rotten enough, you can add some water to boil.

10.Finally, remove the juice from the pan.

11.To eat noodles, cook them and mix them in the chicken on a plate.

Teach you to make delicious ** chicken.

Raw materials preparation: 1 local chicken, 3 potatoes, 4 green peppers, Chaotian pepper, garlic, ginger, bean paste, sugar, green onion, monosodium glutamate, Sichuan pepper, salt, 1 bottle of beer, belt noodles.

Processing method: 1. Wash the chicken, chop it into pieces, cut the potatoes and green peppers into cubes, and cut the garlic and ginger; 2. Heat the oil in the pot, put the peppercorns and fry until fragrant, remove them, stir with sugar, fry until browned, put in the chicken pieces and stir well, add Chaotian pepper and ginger, fry until there is no water in the pot, the chicken pieces turn yellow, add the watercress and salt and stir well; 3. Pour in the beer and bring to a boil, put in the potatoes, adjust to high heat and simmer for 6 minutes, change to low heat and simmer for 10 minutes, after the potatoes become soft, put the green onion and fry for 1 minute, then add garlic and monosodium glutamate and stir well, mix the noodles and it is ready.

The second method adds Pixian bean paste, and the whole dish seems to bring some Sichuan flavor, which will definitely be said to be unreliable, in fact, for foodies, a dish is really delicious is the reliable standard.

Raw material preparation: 1 yellow chicken, 2 potatoes, 1 pepper, 1 green pepper, 2 red peppers, 1 cinnamon, 2 star anise, Pixian bean paste, Sichuan pepper, soy sauce, sugar, salt, ginger, green onions, dried chili.

Processing method: 1. Cut chicken, green pepper, red pepper and bell pepper into pieces, slice potatoes, and cut dried peppers into sections; 2. Blanch the chicken with boiling water, heat the oil in the pot, put the peppercorns and fry until fragrant, take it out, add the sugar and fry until browned, put in the chicken pieces and stir well, add bean paste, cinnamon, star anise, dried chili, ginger, green onions, soy sauce and water to boil, adjust to low heat and simmer for 5 minutes, put in potatoes and stew for 15 minutes, add sugar, salt, red pepper and Qingwu pepper and stir well; 3. Cook the noodles, let them cool and pour in the ** chicken and it's ready.

The last one is a friend's hand-made dish, after tasting it, Xiao Yi thinks it is better than the authentic one.

Ingredients: 500g chicken, 300g potatoes, 50g red pepper, 50g green pepper, 5g cinnamon, 5g star anise, ginger, green onion, garlic, 3g sugar, dark soy sauce 3g, coriander, salt, belt noodles.

Processing method: 1. Wash the chicken and cut it into pieces, boil it in water for 10 minutes, and cut the potatoes, red peppers and green peppers into pieces; 2. Heat oil in a pot, add cinnamon, star anise, ginger, green onion, garlic and stir-fry until fragrant, add chicken, salt, sugar and dark soy sauce and stir-fry well, add hot water and cover and cook for 20 minutes, put potatoes and cook for 10 minutes, finally put green and red peppers, put coriander when the soup is about to boil and dry, mix the noodles and it is ready.