What dishes can be cooked by chicken, and what dishes are best eaten by chicken

Pregnancy is an inevitable stage that most women will go through, for pregnant women, in addition to the need to be extra careful when pregnant in October, take care of their bodies, after the end of childbirth, women's bodies are often in a relatively fragile period, and they need to recuperate through food. Eating chicken and drinking chicken soup is a very good way to nourish, but eating chicken for a long time will inevitably feel greasy, so what ingredients do chicken taste good with?

1. Winter melon. Ingredients: 250 grams of chicken, 200 grams of winter melon, 1 green onion, appropriate amount of ginger, appropriate amount of shiitake mushrooms.

Method: 1. Prepare seasonings, green onions, ginger, garlic, cooking wine, white pepper; 2. Cut the winter melon into cubes, soak the mushrooms and remove the stems, wash and drain the chicken; 3. Heat the pan, fry the chicken pieces (no need to put oil), add ginger slices and shiitake mushrooms during the frying process, pour in cooking wine when both sides are yellow, and sprinkle a little white pepper; 4. Put it in another pot, put the chicken pieces, ginger slices, and shiitake mushrooms into the pot, throw away the fried oil, add water, green onions, winter melon, and garlic; 5. After the heat boils, turn to low heat and simmer for 40 minutes;

6. After stewing, add salt and white pepper before cooking, and season to taste.

2 shiitake mushrooms. Ingredients: chicken, shiitake mushrooms, green onions, ginger, sugar.

Method: 1. Wash the chicken, wash the mushrooms and cut into small flowers; 2. Stir-fry the chives and ginger in oil, add the chicken and fry slightly until it changes color; 3. Add water to the chicken and bring it to a boil over high heat, add the mushrooms and turn to low heat; 4. Finally, add salt and a little sugar.

3 tomatoes. Ingredients: 4 tomatoes, 500g chicken breast, appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of fish sauce, appropriate amount of chicken powder, appropriate amount of pepper, appropriate amount of corn flour.

Method: 1. Wash the tomatoes and cut them into pieces, and wash the chicken and cut them into strips; 2. Add chicken powder, pepper, sugar, corn flour and water to the chicken and mix well; 3. Marinate for about 10 minutes; 4. Boil water in a pot, add chicken and cook until half-cooked, and then add tomatoes to cook together; 5. Add salt to taste, turn off the heat and serve.

Tip: Cook the chicken first and then add the tomatoes so that the texture of the tomatoes will not be affected.

4 yams. Ingredients: 1 farmhouse chicken (local chicken), 1 yam, 1 small handful of wolfberry, green onion, ginger, cooking wine, salt.

Method: 1. After the chicken is slaughtered, clean the abdominal cavity, chop it into small pieces, wash the green onion and ginger, slice the ginger, and tie the green onion into a green onion knot; 2. Put the cut chicken pieces into a pot, add enough cold water, and bring to a boil; 3. Skim off the foam; 4. Add a tablespoon of cooking wine;

5. Add ginger slices and green onion knots; 6. After boiling, turn to low heat, cover, and simmer for about 30 minutes (because I use a cast iron pot, the stew is more time-saving than the general pot, so use a casserole or other pots to stew the soup to prolong the stew time);

7. Peel the yam and cut it into small pieces, add it to the pot, continue to cover and simmer for 10 minutes; 8. Rinse the wolfberries with water, open the lid and add them, and continue to cover and simmer for 10 minutes; 9. Finally, open the lid and add salt to taste.

5 potatoes. Ingredients: a few slices of ginger, a few garlic pieces, green onions, chicken (choose one with bone), potato cubes, soy sauce, water.

Shiitake mushroom is known as the "king of mountain treasures", it is a high-protein and low-fat food, it tastes delicious, the aroma is attractive, the dried shiitake mushroom is more fragrant than the fresh shiitake mushroom, and the chicken is burned together, the chicken is soft and tender, absorbing the fragrance in the shiitake mushroom, the shiitake mushroom is also full of the umami of the chicken, and the whole house is fragrant before it comes out of the pot.

More than three catties of chicken, stewed in a big pot with mushrooms, this taste is so fragrant, the husband and children like it very much, there is no other dish at noon, even the pot is served on the table, the family eats very happily, this cauldron is eaten up.

Stewed chicken nuggets with shiitake mushrooms].

Ingredients required: a hen, an appropriate amount of dried shiitake mushrooms, a piece of ginger, three cloves of garlic, three Hangzhou peppers, three millet peppers, a spoonful of cooking wine, a spoonful of light soy sauce, two spoons of braised soy sauce, an appropriate amount of rock sugar, three star anise, a piece of cinnamon, three bay leaves, an appropriate amount of dried chili peppers, an appropriate amount of cooking oil, and an appropriate amount of edible salt.

1.Soak the chopped chicken in clean water, soak it in bloody water, and clean it.

2.Soak dried shiitake mushrooms in warm water two hours in advance, and do not pour out the soaked shiitake mushroom water, it will be useful later.

3.Prepare the condiments, cut the pepper into rings, slice the ginger, slice the garlic, and cut the dried chili into sections.

4.Put oil in a pan, add ginger, garlic and dried chili peppers and stir-fry until fragrant.

5.Add the chicken pieces and stir-fry, stir-fry for a while, put a spoonful of cooking wine, a spoonful of light soy sauce, two spoons of braised soy sauce, stir-fry evenly, add cinnamon, star anise, bay leaves, rock sugar and stir-fry.

6.Pour in the mushroom water, pour the water over the ingredients, put an appropriate amount of salt, bring to a boil over high heat, turn to low heat, cover the pot, and simmer for 30 minutes.

7.When the time is up, the soup becomes thicker, the chicken is stewed soft, the fragrance of shiitake mushrooms is overflowing, and the chili peppers are stir-fried.

8.Put pepper chicken essence, stir-fry evenly, and you can get out of the pot!

Potatoes are also particularly malleable and can be eaten on their own or with others. For example, the potato chicken nuggets made with chicken are definitely a classic home-cooked dish that everyone loves. The soft and sweet potatoes absorb the fragrant soup of the chicken, making you want to eat it again and again

Roasted chicken nuggets with potatoes].

Ingredients: chicken, potatoes, green onions, ginger, star anise, cinnamon, bay leaves.

Seasoning: salt, rock sugar, dark soy sauce, light soy sauce, five-spice powder, cooking wine, pepper.

Production steps] 1, wash the chicken pieces twice with water, then boil the chicken in a pot under cold water, and blanch the chicken on high heat.

2. Rinse the blanched chicken twice with water, clean the blood foam covering the surface of the chicken, and then drain the water. Peel and wash the potatoes and cut them into hob pieces.

3. Heat a wok, add a little oil, then add about 10 pieces of rock sugar, and stir-fry over low heat. Remember to keep stir-frying, until all the rock sugar is melted, continue to fry over low heat, and wait until the color of the sugar liquid turns reddish-brown, and the sugar color is ready.

4. Pour in the chicken pieces, stir-fry over low heat to evenly coat the sugar color on the chicken pieces, then add green onion and ginger, and continue to stir-fry over low heat until fragrant.

5. Next, add cooking wine and dark soy sauce to remove the smell and color of the chicken.

6. Add water to the pot, and the amount of water is not over the chicken pieces. Then add 2 star anise, a few bay leaves, 1 small cinnamon, 1 tablespoon of light soy sauce, a pinch of pepper and allspice and bring to a boil.

7. Pour in the chopped potatoes, cover the pot and simmer over medium-low heat for 10-15 minutes.

8. Finally, the soup is collected on high heat, and the fragrant potato and chicken nuggets are ready

Tips: 1. The chicken must be blanched in cold water to remove the blood inside, and do not cover the pot during the blanching process, so that the cooked chicken will not have a fishy smell.

2. Stir-fry the sugar color must be fried slowly over low heat, and the rock sugar is fried until the reddish-brown liquid is in the best state.

The main ingredient of braised chicken is a chai chicken, garlic, ginger, chili, cooking wine, salad oil, salt, star anise, bay leaves, cinnamon, soy sauce, and finally the optional side dishes, there are many kinds of side dishes here, including edamame, cylinder beans, potatoes, chestnuts, garlic moss, shiitake mushrooms, bean skin, ......These side dishes are all picked from their own fields, except for chestnuts, shiitake mushrooms, and bean skins, which need to be bought, because they are not available at home. Today, I'm going to tell you about the edamame braised chicken nuggets, and the other side dishes are basically the same.

Kill the chicken first, scald the hair with boiling water, cut the belly to remove the belly, clean it, and then chop it into pieces for later use.

Then prepare the edamame, peel off the outer skin of the edamame, ask for the green edamame grains inside, clean it, and set aside.

Now start to get out of the pot, pour the chicken pieces into the pot, stir-fry over medium heat, do not put salad oil, and fry directly in the pan, so that all the moisture in the chicken can be fried, when the chicken moisture is fried dry, there will be chicken fat at the bottom of the pot, remember to stir-fry diligently, or it is not easy to fry the bottom of the pot.

While stir-frying, cut the sharp pepper and put it in the pot, then pat the garlic, peel it, clean it and put it in half of the pot first, then put in the bay leaves, star anise, ginger slices and half of it first, then pour in the salad oil, go to the side of the pot, and then start to fry over high heat, the salad oil is fried into the chicken, then pour in a little cooking wine, and then pour in the soy sauce oil and gas, feel that the chicken is fried, start to put in the peeled edamame, and then pour in some cold water, and then simmer together on high heat, cover the pot, boil and turn to the guy to simmer slowly, Then put in the remaining ginger slices and garlic and simmer slowly, it is estimated that it will simmer for about 20 minutes, to see if the chicken soup in the pot has almost been juiced, if not, then turn to medium heat, but you need to be careful not to burn. The soup is almost ready to be put on a plate.

The chicken can be roasted potatoes deliciously, the chicken is chopped into small pieces, and then put it in the oil pot, and the continuous noise is almost fried with that water, and then put the oil, salt, sauce and vinegar such as condiments, and then pile the potatoes together, pour a little water, put it in the pot, stuffy to a certain extent, more than 20 minutes, anyway, the ingredients are put to a certain degree, and the potatoes and chickens are particularly delicious in the future, or the chicken and shiitake mushrooms are put together, and the fried is also very delicious.

Ingredients: half a Luhua chicken, 600g fresh lotus root

Excipients: green onion 15g, ginger 5g, star anise 2 grains, soy sauce 10ml, Maggi fresh 10ml, five-spice powder 3g, salt 5g, water 700ml, peanut oil 30ml

Steps:1Wash and chop the chicken. Peel and wash the fresh lotus root and cut into hob pieces.

2.Heat the oil in a pan and add star anise to sauté until fragrant. Add the chicken pieces and stir-fry until the chicken fat is out.

3.Add green onion and ginger, soy sauce, Maggi fresh, five-spice powder, water and stir well, bring to a boil over high heat, turn to low heat and cover and simmer for 25 minutes, then add lotus root and stir well.

4..Cover and simmer for 20 minutes, turn off the heat and remove from heat.

Tips: Don't blanch the chicken nuggets, stir-fry them directly.

Spicy chicken wings in a dry pot.

Ingredients: fresh chicken wings, small red dried chili peppers, Sichuan peppercorns, green onions, ginger slices, garlic slices, soy sauce, salt, cooking wine, flour.

Method:1Wash the chicken wings and make a few cuts on the surface with a knife, add cooking wine, salt, soy sauce, green onions, and ginger slices and marinate for 30 minutes. Remove the green onion and ginger slices, then sprinkle with a thin layer of dry flour and grasp well, taking care that only a little flour is enough.

2.Heat up the wok and add more oil to submerge the chicken wings. Wait until the oil is very hot (you can see that it is smoking), add the chicken wings and fry them, until the surface of the chicken wings is a little golden brown, shrink, and remove the chicken wings and set aside.

3.Leave a little oil in the wok, boil until 5 is hot, add dried chili peppers, Sichuan peppercorns, green onions, garlic slices, burst the fragrance, immediately add the chicken wings, quickly stir-fry, and remove from the pot.

Wash all the ingredients and set aside. Cut the chicken into two-centimeter square pieces, cut the onion into small cubes, crush and peel the garlic without cutting, slice the ginger, cut the green pepper diagonally, pour oil into the pan to heat the pan, and after the oil temperature rises, put the ginger, garlic and dried chili peppers into the pot and stir-fry the fragrance, and then stir-fry the washed chicken pieces to the next pot for 2 minutes. Then pour the teriyaki soy sauce and sugar and continue to stir-fry for 15 seconds.

After the meat is colored, pour water into the pot and then add a little vinegar, preferably hot water, the amount of water is the same as that of chicken. After the water boils, turn to low heat and simmer for 20 minutes, then turn to medium heat and simmer for 10 minutes, then add salt to taste, and then turn to high heat to reduce the juice.

Braised chicken is very tasty, and it makes our body more nutritious.

Chicken stewed potatoes are the best. Ingredients: 2 chicken thighs, 2 potatoes. Pickpocketing.

Accessories: 1 tablespoon oil, 2 grams of sugar, 6 grams of salt, 1 tablespoon of soy sauce, 1 large seasoning, appropriate amount of green onion and ginger, 2 pieces of tangerine peel, 1 teaspoon of cooking wine.

1. Main and auxiliary materials: chicken thighs, potatoes, wash and chop the chicken thighs.

2. Put the chicken pieces in a pot with cold water, add the tangerine peel, bring to a boil, and blanch over low heat for 1 minute.

3. Drain the water and set aside.

4. Heat the oil, add the ingredients, green onion and ginger and stir-fry until fragrant.

5. Add the chicken pieces and stir-fry, cook in cooking wine, add an appropriate amount of soy sauce, add potatoes, and stir-fry evenly.

6. Add an appropriate amount of water, bring to a boil, and simmer for 10 minutes.

7. Add salt and sugar to taste.

8. Turn off the heat to collect the juice.

9. Put it out of the pot and put it on the plate, and you can serve it on the table with pure congratulatory taste.

1. Roast chicken with potatoes.

Roast chicken with potatoes is a traditional Han home-cooked dish, the main raw materials are chicken legs, potatoes, etc., the taste is delicious, nutritious, the selection of materials is simple and convenient, the flavor is unique, the color and flavor are complete.

2. Home-cooked roast chicken.

Home-cooked roast chicken is a dish made mainly by hens. Garlic Rong. Pepper. Aniseed. Cinnamon. South breasts. Soy sauce.

3. Five-spice roast chicken.

Five-spice roast chicken is a traditional dish with both color and flavor, which belongs to one of the vegetarian recipes, with tofu as the main ingredient, and the cooking skills of five-spiced roast chicken are mainly roasted vegetables, and the taste belongs to five spices. The color of this dish is ruddy, the five flavors are strong, the chewing relish has the taste of blind dust, and the flavor of cold and hot food is good.

4. Crispy roast chicken.

Crispy roasted and ground Zen chicken is a characteristic traditional dish of Guangdong, which belongs to Cantonese cuisine. With chicken as the main ingredient, the skin of the chai chicken is red, the skin is crispy, the meat is not fresh, the bone is fragrant, the taste is salty and fresh, the color is red and bright, the skin is crispy and the meat is tender, and the taste is delicious.

5. Called Flower Chicken.

It is called flower chicken, also known as Changshu called Hua chicken, simmered chicken, and is a traditional famous dish in Changshu, Jiangsu. It is to wrap the processed chicken with clay and lotus leaves. The production materials include fresh tender lotus leaves, yellow mud, live chicken, etc.

The method of making the chicken is the same as that of the Zhou Dynasty"Eight treasures"One of them"Cannon dolphin"Similar,"Cannon dolphin"It is a dish made by wrapping suckling pig in clay, grilling it, and then further processing it.