The practice of ginger chicken, the authentic practice of wind ginger chicken

Chicken soup with ginger. Material.

650 grams of net fat hens, 100 grams of old ginger, 20 grams of chives and cooking wine, 15 grams of soy sauce, 3 grams of refined salt, 2 grams of monosodium glutamate, 800 grams of soup and 50 grams of lard.

Method. 1. Chop the cleaned fat hen into pieces about 3 cm square. Peel and wash the ginger and cut it into slices. Slice the chives into small cubes.

2. Put the chicken pieces into the boiling water, blanch the blood in the pot and remove the blood.

3. Heat the oil in the pot, add ginger slices and chicken pieces to fry the fragrance, add cooking wine, soy sauce and five-spice powder and stir-fry well, add soup and refined salt to boil, skim off the foam, stew until cooked, add monosodium glutamate, pepper and green onion and put it in a bowl.

Tips. Peculiarity.

The meat soup is mellow, fresh and spicy, and increases the heat.

Tips for action. Chicken nuggets should be simmered over low heat.

After the porridge is cooked, pour in the chicken broth, cut the chicken into white, put it on a plate, dip it in soy sauce and eat it; Or just chop the chicken and grill it with the porridge. The chicken porridge made by these two cooking methods is not very tasteful, the most delicious is to cut the chicken into cubes and blanch the water, after the porridge rolls, cook in the eight porridges for six or seven minutes, so that the chicken porridge is extremely delicious and very delicious.

The best chicken soup should not be boiled with water, and the original juice should be boiled by steaming. Cut the chicken into cubes, wash it with wine, stir-fry it again, and steam it for about 3 hours. It's about half a bowl of chicken gravy, which can be eaten with pepper.

Since the essence of chicken has been turned into chicken juice, you can skip the chicken and make it into other dishes.

Ingredients: Chicken 1.

Wind ginger to taste.

Liquor to taste (about three or four tablespoons).

Salt to taste.

The preparation of wind ginger chicken soup (Yuepo soup).

First, wash the chickens and cut them for later use. Wind ginger is well handled! Tips: How to deal with wind ginger!

Heat the oil in the pan and add the wind ginger and stir-fry until fragrant!

Pour in the chicken and sauté to dry dry.

Add an appropriate amount of rice wine to remove the smell and continue to stir-fry.

Add the appropriate amount of water (depending on the number of people).

After boiling, pour in a ceramic pot and cook for two hours, because I bought an old hen! So cook it a little longer!

Add a pinch of salt and you're ready to drink.

The hot and spicy soup is complete!

Tips: Wind ginger is hot and dry, and it is easy to get hot when you drink it!! Wind ginger wash clean and pat flat!

Put water in the pot and put the wind ginger down! Cook for 15 minutes! Then pour out and wash clean!

Soak in cold water (I'm soaking for two or three hours) and some overnight. Some are washed and directly patted flat, chopped and fried, depending on personal preference.

Ingredients: 200 grams of chicken breast, 100 grams of ginger.

Excipients: 2 grams of green onion salt, 2 grams of light soy sauce, 3 grams of sugar, 5 grams of starch, appropriate amount of pepper, 3 grams of cooking wine.

1. Slice the ginger and chicken breast separately.

2. Add cooking wine, salt, light soy sauce and starch to the chicken breast, stir well, and marinate for 20 minutes.

3. Add starch, light soy sauce, pepper and water to the bowl and stir well.

4. Pour oil into the pot, add ginger and green onion and stir-fry until fragrant.

5. Add the chicken slices and stir-fry until 80% hot.

6. Add the sauce and stir-fry quickly to reduce the juice.

7. The finished product of wind ginger chicken slices.

1. Wash and drain the chicken into sections, put oil in the pot, fry the ginger slices on low heat until fragrant, put in the chicken pieces, turn to medium heat and fry until the chicken pieces change color, put in the cooking wine and then turn to high heat and fry until the cooking wine volatilizes.

2. Put in the water to submerge the chicken nuggets, the amount of water depends on whether you like to drink soup, cover the pot and boil over high heat.

3. Pour the boiled chicken broth into a casserole and simmer over low heat, if there is no casserole, it doesn't matter.

4. After an hour, the chicken soup is thick yellow, smelling a strong ginger flavor, and sprinkle with salt and pepper and chopped green onions. Hunger and respect.

5. Hengji's delicious ginger simmered chicken is ready.

Materials. Ingredients; 250 grams of black chicken.

Accessories; 25 grams of guiyuan meat, 25 grams of red dates, 4 pieces of ginger, 125 ml of white wine.

1. Wash and chop the black chicken.

2. Remove the pit of jujubes.

3. Guiyuan meat for standby.

4. Sliced ginger. <>

5. Put a little oil and ginger slices, and then put the black chicken and fry it slightly yellow.

6. Put white wine, red dates, and yuan meat.

7. Add three bowls of water and simmer into one bowl.

8. Finished ginger wine chicken.

The preparation of the old ginger simmered chicken is as follows:1. Wash and drain the chicken into sections.

2. Put oil in the pot, fry the ginger slices over low heat, then put in the chicken pieces, turn to medium heat and fry until the chicken pieces change color, add the cooking wine, turn to high heat and fry until the cooking wine volatilizes.

4. Pour the boiled chicken broth into a casserole and simmer over low heat.

5. After an hour, the chicken soup is thick yellow, smelling a strong ginger flavor, and sprinkle with salt, pepper, chopped green onion and coriander.

Add chicken, ginger, rice wine and condiments to the casserole.

The specific method of ginger wine chicken is as follows:

Wash the chicken and cut it into small pieces, and crush the ginger.

Heat a wok and add a small amount of cooking oil, add ginger and stir-fry until fragrant, then pour in the chicken pieces and stir-fry quickly.

Wait for the chicken to change color and pour in an appropriate amount of old wine (rice wine) and continue to stir-fry, pour in a small amount of water, change to low heat and simmer for about 10 minutes.

After the ginger wine fragrance comes out, pour in an appropriate amount of water, pour it into a casserole, and slowly cook until the chicken is cooked, then add an appropriate amount of salt to eat.

Some tips for making ginger wine chicken:

To make ginger wine chicken soup, ginger and old wine are more in moderation, if there is too little, there is no ginger wine flavor and the effect will not be achieved.

Don't go to the water for the chicken, wash it and fry it directly, so that the skin of the chicken will be delicious.

After stir-frying, the chicken should be simmered for about 10 minutes, the purpose is to let the ginger wine flavor come out and let the chicken absorb the ginger wine flavor.

The time required to cook chicken is different for different sizes of chicken, so it is advisable to insert chopsticks into the chicken, which is too bad and not delicious.

Nutritional value of ginger wine chicken:

Ginger is an aromatic spicy stomach medicine, which has the functions of warming, exciting, sweating, antinausea, detoxification, etc., and is suitable for external cold, headache, phlegm drinking, cough, stomach cold and vomiting; After suffering from ice, snow, dampness, and cold, drinking it with ginger soup can enhance blood circulation and dispel cold evil.

Red rice wine, that is, the soup in the mash, is rich in a variety of vitamins, glucose, amino acids and other nutrients, can help blood circulation, promote metabolism, has the function of invigorating qi and nourishing blood, nourishing yin and nourishing the kidneys, in the mountainous areas of northern Fujian in Fujian, people have the habit of drinking red rice wine to drive away the cold.

Eating chicken and drinking chicken soup in autumn and winter is very suitable for supplementation, and in the more sensitive period of winter, drinking more chicken soup can help improve the body's autoimmunity and keep the flu virus out.

Ingredients: half a local chicken; 1 bud of old ginger; 1 pinch of peppercorns; salt to taste; cooking wine to taste; Appropriate amount of bean paste; 2 pickled peppers; 2 sprouts of pickled ginger; small garlic, 2 pcs.; a little each of the octagonal mountains; 8 vitex stripes; 10 millet spicy; Appropriate amount of oil; A little white sugar.

1. Wash the chicken and chop the pieces the size of the tip of the thumb, blanch them in boiling water with old ginger macro slices, peppercorns, salt, and cooking wine, rinse them well, drain them and set aside;

2. Chop the bean paste and pickled pepper together, chop the pickled ginger, crush the garlic granules, chop a small amount of star anise naphthalene, and cut the two wattle strips and millet spicy circles;

3. Fry the chicken pieces in hot oil until the chicken skin is tightened and the oil is controlled;

4. Stir-fry the bean paste in the watercress sauce under the bottom oil until fragrant, then pour in the chopped ginger, peppercorns, garlic, and star anise naphthalene in turn, and then pour in the chicken pieces;

5. Add a little sugar to enhance freshness, and stir-fry the seasoning and chicken pieces evenly into the flavor and cook thoroughly (about a few minutes, if the chicken is old, you can add an appropriate amount of water to cook until the water is dry), add Erjing and millet spicy rings to break off, adjust the salt and taste the pot.

Material. Chicken) half a chop. 2。

1 cup of peanuts, 3. Black fungus 6-7 flowers, 4. 1 handful of daylily (enoki).

5。5-8 red dates pitted. 6。

2 cans of beer, 7. A bowl of rice wine. Water to taste.

8。Slice the ginger quickly.

Method. 1。: Soak peanuts, black fungus, and daylily in cold water until soft. I think soaking for more than 3 hours is the best.

After soaking the peanuts, wash until the water is clear and colorless, boil a pot of water, put in the peanuts and boil for 8 minutes, then put them out, wash them with cold water until they are cool, and then put them aside for later use.

The same applies to the following two things. However, before boiling, the black fungus should be gently rubbed with salt for a few minutes, then washed, and after removing the hard lumps, cut the fungus to your favorite size before boiling. Daylily is made in the same way as peanuts.

Method 2. : After the chicken pieces are splashed in water, fry them with ginger slices until fragrant, then put them in a pot, add 2 cans of beer, 1 bowl of rice wine, and an appropriate amount of water. After boiling until an hour, add peanuts, add fungus, daylily and red date meat after 25 minutes, season after 30 minutes, remove the oil and turn off the heat.

Xiyu: I knotted the daylily for the sake of taste and beauty. It's a bit complicated, but it's not that hard to make.

Step 1: Prepare the ingredients (chicken + ginger +).

Step 2: Cover the chicken with water + ginger slices.

Step 3: Boil for 5 minutes, pour in rice wine at 35° (my chicken is very fat, cook a thick layer of butter) Cook for 30 minutes, add salt to taste + add some peanut oil to taste. Experience tells me that the soup is more pure and sweet when boiled for a long time, and the soup will be a little bitter and bitter after a short time, and the bitter taste of the wine will affect the taste.

Step 4: Garlic + ginger + coriander + soy sauce + peanut oil for seasoning.

Step 5 and you're done! A perfect bowl of soup.