How do you make delicious chicken dishes at home?

You can choose between braised chicken or braised chicken nuggets, which can be chosen according to your taste.

Drop some of the "accessories" on the chicken to make the chicken soup more delicious. These "accessories" affect the taste of the soup and give the chicken broth an off-flavor, such as the internal organs of the chicken (such as chicken liver, chicken lungs, etc.), the toenails on the chicken feet, and the chicken nose (located between the upper part of the chicken mouth and the eyes).

Freeze it. After buying fresh chicken, it should be put in the freezer for 2-4 hours. In this way, the chicken can be "soured", and the boiled chicken soup has no fishy smell and tastes better.

Blanch three times. Before boiling the soup, blanch the chicken three times with hot water to make the chicken skin.

It is not easy to break, and it can also make the soup beautiful.

Use a casserole. It is best to use a casserole instead of an iron pot to boil chicken soup, because the iron pot will bring the taste of rust into the chicken soup, and the casserole can "gather" the umami and make the soup more delicious.

Fill up with plenty of water. Do not add water to the soup halfway through the chicken soup, otherwise the chicken soup will not be mellow. When stewing chicken soup, first turn on high heat and cook for about 10 minutes, open the lid and skim the foam, and then turn to a simmer.

Use less spices. The most commonly used seasonings for boiling chicken soup are ginger and green onions, and it is best not to add too many strong seasonings (such as star anise, cinnamon) so as not to spoil the original flavor of the chicken. If you want to increase the "seasoning" such as jujube or longan, you should put it in when the meat is six or seven ripe.

Finish with salt. Don't put salt too early, otherwise it will not only affect the umami of the soup, but the meat is also easy to stew, so be sure to put it when the soup is about to simmer.

1. Braised chicken with chestnuts:

Ingredients: kilograms of chicken, 400 grams of chestnuts, 500 ml of chicken broth, 200 grams of soy sauce, 30 grams of sugar, 2 grams of monosodium glutamate, 50 grams of cooking wine, 600 grams of soybean oil (75 grams of actual consumption), 20 grams of sesame oil, 20 grams of green onions, 10 grams of ginger shreds, 40 grams of starch, 25 grams of cooked sesame seeds.

Method steps: 1. After the chicken is cleaned, washed, the head and claws are removed, chopped into pieces of 3 cm long and 2 cm wide, put in a bowl, add a little soy sauce and cooking wine, stir evenly, and marinate to taste;

2. Wash the chestnuts, boil them in boiling water for a while, remove them and peel them;

3. Put soybean oil in the wok, when it is 70% hot, fry the chicken for a while, scoop it up with a colander and control the dry oil. Pour out the remaining oil;

4. Leave a little oil in the wok, heat it, add the minced ginger and stir-fry, then add the chicken pieces, cook in cooking wine, add soy sauce and sugar, stir-fry well, add the chicken broth, boil with a strong fire, put in the chestnut meat and stew together, simmer until the chestnuts and chicken pieces are crispy, put in monosodium glutamate, cooked sesame, green onions, and ginger shreds and fry well, thicken with wet starch, put out of the pot and put it on the plate, and drizzle with sesame oil.

Second, ** chicken.

Ingredients: 2 chicken thighs, 2 potatoes, 3 chicken wings, 1 green pepper, 1 red pepper, half an onion, 1 piece of ginger, a few garlic, 20 ml of cooking oil, 2 spoons of bean paste, 15 grams of rock sugar, 1 gram of salt, 1 chicken essence, 10 ml of light soy sauce, 2 star anise, 5 grams of Sichuan pepper, 2 bay leaves, 5 grams of dried chili pepper, 1 can of beer.

Method Steps:1Chop the chicken thighs and chicken wings into cubes, peel and cut the potatoes into cubes, break the green peppers into cubes, chop the onion into cubes, break the red pepper into cubes, slice the ginger, slice the garlic and cut the dried red pepper into pieces and set aside.

2.Add an appropriate amount of water to the pot, then blanch the chicken under cold water and set aside.

3.Pour cooking oil into the pot, and after the oil is hot, add star anise, Sichuan pepper, dried chili, bay leaves, garlic, and ginger to stir-fry until fragrant. Put the Pixian bean paste into the pot and stir-fry the red oil.

Put the chicken pieces in a pan and stir-fry well. Add rock sugar and light soy sauce and stir-fry until browned. Pour the beer and a bowl of water into the pot.

Bring to a boil over high heat and simmer for 15 minutes. Put the potatoes in the pot and simmer for 15 minutes.

4.When stewing potatoes, put the baked naan bought in advance in the oven and bake it at 200 degrees for 5 minutes, then take it out and cut it into eight pieces and set it on a plate for later use.

5.Put the green peppers, red peppers and onions into the pot and stir-fry evenly, and start to reduce the juice over high heat.

6.Add a teaspoon of salt to taste, then add a teaspoon of chicken essence and stir-fry well. Finally, put the ** chicken on the roasted naan and serve.

To make a delicious chicken dish at home, here are a few steps and tips to try:

1.Chicken Options: Choose fresh chicken, which can be chicken breasts, thighs, or whole chicken. Make sure the chicken has no odor and is tender in texture.

2.Marinating: After the chicken has been cut into pieces or slices, it can be marinated first. Mix well with salt, pepper, ginger, minced garlic, cooking wine and other condiments, marinate for 15-30 minutes, and let the condiments soak into the chicken to add flavor.

3.Cooking method: You can choose the cooking method according to personal preference, such as stir-frying, frying, roasting, stewing, etc. Different cooking methods will give different textures and flavors to the chicken.

4.Seasoning: Choose the appropriate seasoning according to the taste needs of the dish. You can use soy sauce, vinegar, cooking wine, oyster sauce, Sichuan pepper powder, chili paste, etc., and add the right amount of seasoning according to your personal taste to enhance the taste of the chicken.

5.Serve with vegetables: Chicken can be cooked with vegetables to add texture and color layers. For example, it is served with onions, bell peppers, carrots, etc., to make the dish more varied.

6.Heat control: Pay attention to the heat control during the cooking process to avoid overcooking or over-raw chicken. When stir-frying, stir-fry quickly to maintain the tender texture of the chicken; When frying, you can fry the surface over medium heat first, and then turn to low heat to cook.

7.Add spices: Some spices can be added according to personal preference, such as onions, ginger, garlic, cumin powder, five-spice powder, etc., to add the aroma and flavor of the dish.

8.Thickening tip: If you want a textured juice in a chicken dish, you can use starch to thicken it. Mix the appropriate amount of starch with water, and when the dish is about to be cooked, slowly pour the starch water into the pot and stir well until the soup thickens.

With the above steps and tips in mind, try to make a variety of different flavors of chicken dishes, such as kung pao chicken, spicy chicken wings, chicken nuggets in sour soup, etc. With constant practice and adjustments, you'll gradually get the hang of making delicious chicken dishes. Good luck making delicious chicken dishes!

Materials. Ingredients: 2 chicken thighs.

Ingredients: 1 piece of ginger, 1 small handful of Sichuan pepper, 3 cloves of garlic, 1 small handful of coriander, 3 millet peppers, 1 handful of white sesame seeds, 1 handful of chopped peanuts, 3 shallots.

Seasoning: 1 tablespoon spicy sauce, 2 tablespoons spicy soy sauce, 1 tablespoon rattan pepper juice, 1 tablespoon sesame oil, 1 tablespoon cooking wine.

Method. 1. Preparation: Finely chop millet pepper, coriander, ginger and garlic, chives, fry chopped peanuts and white sesame seeds, and set aside.

2. Cook meat: Chicken thighs in a pot under cold water, add shallots, ginger slices, peppercorns and cooking wine, boil for 10 minutes on medium heat, turn off the heat and simmer for 5 minutes.

3. Prepare meat: After the chicken thighs are removed, put them in ice water to cool for about 10 minutes, drain them and cut them into small pieces and put them on a plate.

4. Ingredients: Mix the spicy sauce, spicy soy sauce and rattan pepper sauce with the ingredients, add a few spoonfuls of boiled chicken broth, and stir well.

5. Serving plate: Pour the sauce over the chicken, sprinkle in chopped peanuts and white sesame seeds, and finally add some coriander to complete the serving.

First of all, the first dish is braised chicken feet, but for me, I see chicken feet one by one, always feel a little strange, but the practice of chicken feet is very delicious, the first is to deal with chicken feet, we have to cut the nails of chicken feet first, and then put them in water with water for a while, after taking them out, rinse off the floating foam and put them aside for later use, and then pour two spoons of white sugar into the pot, stir-fry over low heat, the degree of sugar must be grasped, otherwise it is easy to paste, When the sugar is caramelized, you can put a piece of chicken feet in it and distribute the color evenly on it.

Next is the stir-fry of the seasoning, we need to add a green onion, ginger and garlic, and some star anise and dried chili, put it in the pot and fry it together to make the fragrance, and then put in a spoonful of light soy sauce and dark soy sauce, as well as cooking wine, add a spoonful of water, at this time the heat can be used high heat, this is the process of making the soup, after adding a part of the salt and thirteen spices and covering the pot, you can simmer for more than ten minutes, and after the soup in the pot is about to be cleaned, it can be put out.

The next dish is stir-fried chicken gizzard with chopped peppers, this dish is very suitable for people who eat spicy food, it is definitely a refreshing feeling to eat, not only the taste is very good, and it is easy to eat, but also helps the body's digestion, so how should such a dish be made?

We first have to clean the chicken gizzards, deal with the dirt inside, and then add a small spoonful of salt in the process, then rinse with water, and then add salt to it, this process needs to be repeated several times, so we must be patient in this process. Then it is to add appropriate water to the pot, the fire can be carried out with high heat, after boiling with high heat, start to pour the chicken gizzard into the pot, wait for a few minutes of boiling water, and then wait for the chicken gizzard to change color, you can take it out, and then rinse it with water, and then drain the water again.

We will process the chicken gizzard into thin slices, cut the green onion into sections, then cut the garlic into slices, cut the ginger slices into shreds, add about two spoons of salt to the chicken gizzard, then add sugar and oil, stir well, this process must be carried out in one direction, and then put some vegetable oil in the oil pan, heat it over high heat, and wait for the oil to be hot, put the chicken gizzard in it, until the chicken gizzard is fried until it changes color, wait for the water to evaporate clean, only a little oil is left, and then put the cooking wine in, Add a piece of green onion, ginger and garlic and stir-fry well, put a piece of chopped pepper into it and stir-fry, and finally add green onions, a little light soy sauce and sesame oil, and stir-fry evenly together.

When dealing with chicken gizzards, we must pay attention to clean the chicken gizzards together, and wash them repeatedly with salt, so as to ensure that the smell of the chicken gizzards can be effectively removed, and the smoothness of the action must be ensured when using water to make water, otherwise it may cause the chicken gizzards to become old, which will affect the taste of the meat. Since the chopped pepper itself contains salt, you must pay attention to the amount of salt when you put it, and stir-fry it over high heat when stir-frying, so as to ensure the taste of the chicken gizzard.

Chestnut stewed chicken. Ingredients: 250 grams of chicken, chestnuts, shallots, garlic, appropriate amount of rice wine, 4 slices of ginger, appropriate amount of sugar, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of shallots.

Method: 1. Peel the chestnuts, blanch them in water for two minutes, then peel them for later use.

2. Peeled chestnuts, each cut into three to four small pieces with a knife, and then pour into the pot and cook for three or four minutes, and salt can be added in the middle to taste.

3. When boiling the chestnuts before, cut the ginger slices outside, crush the shallots, add salt, a small amount of sugar, and marinate the chicken in cooking wine for 15 minutes.

4. Heat oil in a pot, add minced garlic, stir-fry until fragrant, add chicken pieces, and stir-fry until fragrant.

5. Until the water dries and the chicken pieces turn yellow, add a large bowl of water, end the chicken pieces, pour in the chestnuts, simmer together on medium heat for five minutes, and the water can be put on a plate to reduce the juice, sprinkle with chopped green onions.

Here's a simple way to try your hand at making a delicious chicken dish:

Ingredients: Chicken: 500 grams.

Garlic cloves: 6-8 cloves.

Sliced ginger: to taste.

Cooking wine: to taste.

Light soy sauce: to taste.

Oyster sauce: to taste.

Sugar: to taste. Salt: to taste.

Essence of chicken: to taste.

Water starch: to taste.

Chopped green onion: to taste.

Cooking oil: to taste.

Steps:1Wash the chicken and cut it into small pieces, add an appropriate amount of cooking wine and salt, stir well, and marinate for about 10 minutes.

2.Peel the garlic cloves and cut them into small pieces, and cut the ginger slices into small pieces for later use.

3.Pour an appropriate amount of cooking oil into the pot, put the marinated chicken pieces into the pot and stir-fry until it changes color, then take it out and set aside.

4.Pour out the remaining oil in the pan, leave a little base oil, add minced garlic and ginger, and stir-fry over low heat until fragrant.

5.Put the sautéed chicken pieces into a pan, add an appropriate amount of light soy sauce, oyster sauce, sugar, salt and chicken essence and stir well.

6.Add an appropriate amount of water, cover the pot and cook for about 15 minutes.

7.During the cooking process, thicken with water starch and sprinkle with an appropriate amount of chopped green onions.

Notes:1When marinating the chicken, you can add some cooking wine and salt, which can remove the smell and improve the freshness.

2.When stir-frying minced garlic and ginger, keep the heat low to avoid over-sautéing and causing burning.

3.After adding the seasoning and water, be sure to stir well to avoid uneven seasoning affecting the taste.

4.When thickening, the amount of water starch can be adjusted according to personal taste.

Soy sauce chicken. Ingredients: chicken, ginger, green onion, Sichuan pepper, sugar, light soy sauce, chicken, shallots, soy sauce.

1.Put the peppercorns in the light soy sauce and soak them, wash the chicken, and pour in the peppercorns light soy sauce.

2.Crush the shallots, cut a few slices of ginger, pour them in together, and massage all parts of the chicken for a short while.

3.Pour in the sugar (about 10 grams) and continue to massage, 4Marinate for 2 to 4 hours, do not need to put it in the refrigerator, and pick out the chopped ginger and shallots after the pickling is done.

5.Heat the rice cooker, add a little soy sauce, pour in the chopped ginger and shallots and fry until fragrant.

6.Add the marinated chicken and wipe the bottom of the pan on all sides of the chicken skin to make the surface stick to the oil and make it fuller.

7.Pour in the marinated sauce, close the lid and press the cook button, turning it several times halfway through to evenly color all sides of the chicken.

8.Finally, turn off the heat and put in the washed chives, blanch them with the residual temperature of the pot until they are broken, and put them out with the chicken!