Salt rub chicken
This dish is one of the most characteristic varieties of Shanghai cuisine, and it is prepared by dipping and then steaming. The soaked marinade can continue to be used, but because with each dip, the umami and salty taste of the marinade will increase, and the amount will be reduced at a time, so when it is continued to use, it is generally no longer salty, as long as some chicken soup is added.
Ingredients: fat hen (1 piece, 1900 g), green onion (42 g), ginger cubes (42 g), peppercorns (13.5 g), rice wine (330 g), salt (85 g), monosodium glutamate (a little), chicken broth (2100 g)
Method:
1, kill the chicken well, remove the internal organs and feet and wash, dry with a dry cloth, use a needle to evenly prick some small holes in the chicken legs and chicken breasts, smear the whole body with salt and peppercorns, and put them in a bowl for about 12 hours.
2, make the marinade: the chicken soup with wine, MONOS glutamate to adjust the taste, put into the pot to boil, pour in the bowl, and so on after cooling, the pressed chicken into the soaking for about five or six hours, take out, put in the steamer, put onion, ginger, steam with a warm heat for about 25 minutes, you can cut rectangular strips to eat. There are also some that are not steamed, but are cooked in chicken soup, but the taste is not as delicious as steamed. Suitable for winter.
Sesame oil raw marinated chicken
Ingredients: Half a chicken (with neck).
Seasoning: 3 cents of shredded shallots, 3 cents of sesame oil, 1 cent of Daqu wine, 1 cent of salt, 5 points of monosodium glutamate, 1 green onion, 2 slices of ginger, 5 peppercorns.
method:
1: Wash the chicken and drain the water.
2: Add green onion, ginger, salt and peppercorns to the pot for 5 minutes, then put the light chicken into the pot. After rolling away, skim off the foam and simmer for 20 minutes, then take the pot down.
3: After cooling, take out the chicken, chop the pieces and put them in pots. At the same time, scoop out a small bowl of the original soup, add MSG and Daqu wine, drizzle on the chicken nuggets, and add shredded green onions. Then pour the sesame oil into a hot pot and heat it, then pour it on the noodles.
Features: Delicious flavor, chicken tender.
Crispy chicken
Soak the chicken in spices (cinnamon, large ingredients, pepper, etc.) and shallots, salt, soy sauce for at least 4 hours, turn it over from time to time, then steam it for an hour on the drawer, wrap in flour and fry (the oil temperature is not too high)
Salted fish chicken eggplant casserole
material:
1, salted fish: even Ohm here is very bad Chinese shop can also buy bagged small salted fish. If it is a whole salted fish, it needs to be cut into salted fish pieces. If it is a small salted fish, it is more convenient. Discretionary, about a small bowl to eat a small half can be
2. Chicken: 1/4 pound. Pat loose, cut into 1 cm square chicken grains and mix well with wet powder
3, eggplant: choose that kind of round eggplant. Without peeling, cut into 3 cm square pieces and set aside
4, red chili shreds, oil, minced garlic, soy sauce, salt, raw soup (you can buy the filled chicken soup in the Chinese store to brew a few), a little sugar
1: Mix soup, salt, sugar, soy sauce and water in a bowl. (This ratio can not be said, can only be casual, you can taste, to the taste of the appropriate prevailing)
2: Heat the pan, put in the oil (it doesn't matter if it's a little more), first put a little minced garlic into the sauté until fragrant, then add the eggplant. The oil in the pot must be a little more, because the eggplant is particularly special and special to absorb oil. Stir-fry a few times, if the oil is not enough, you can add it halfway. Add the juice from the first step to the pot, and then add the right amount of water just past the eggplant (preferably if you can add the original soup.
3: Cover the pot, turn the heat to the middle and lower range, and simmer for about 10 minutes. When the eggplant is already rotten, add the salted fish. Continue simmering for two or three minutes, turn heat high, add chicken grains directly, stir-fry a few times, and the chicken turns white.
4, add shredded chili peppers, and a little bit of minced garlic, stir-fry a few times, if at this time, the water has not been collected much, you can turn off the heat.
peculiarity:
A dish that compares oil. The chicken is tender, and the flavors of eggplant and salted fish complement each other and are more refreshing. Sauces are more important. You can add a little more sugar to neutralize the taste of salted fish.
Five-flavor tender chicken
Ingredients: Tender chicken (chopped into pieces) 750 g, potatoes 100 g.
Seasoning: 25 g minced onion, 2 tbsp tomato paste, a pinch of monosodium glutamate, a pinch of curry powder, 1 tbsp sugar, 14 tbsp fine salt, 75 g of raw oil, 1 tbsp of rice wine, a small amount of green onion knots and ginger pieces.
make:
１． Put the chicken nuggets in rice wine, green onion knots, ginger pieces, and steam them in a steamer basket (if there is no steamer basket, you can boil it, but the umami taste will be lost in the water). The potatoes are crispy, peeled and ground with a knife plate into a fine puree.
２． Heat the pot, put 50 grams of raw oil, after heating, put the chopped onion and stir-fry, put the tomato sauce slightly stir-fry, until the oil is red, then put the mashed potatoes, curry powder, soup water half a small bowl, stir well, then put fine salt, sugar, and put the chicken nuggets (pick off the onion and ginger) into it, boil over high heat, turn to medium heat to penetrate the flavor, then switch to high heat to collect the thick marinade, drizzle with 25 grams of cooked oil to brighten it.
Features: orange red. The aroma is enticing, sweet, salty, sour and spicy, and the chicken is crispy and boneless.
The essential:
１． The chopped onion should be finely chopped, and the mashed potatoes should be crushed as fine as puree, so that there will be no knots.
２． The tomato sauce can be simmered to prevent scorching. When harvesting the marinade, use a spoon to push to prevent it from sticking to the bottom of the pot.
Chestnut roast chicken
Ingredients: Chestnut shelled, peeled (can be soaked in boiling water); four wings (or two or three legs), cut into 1 inch square pieces; a little ginger, shallots, finely chopped.
Add oil to a hot pan, add minced ginger, sauté for a moment add chicken and stir-fry for 2,3 minutes. Add one or two (not necessarily, hehe) soy sauce, a little salt, stir-fry again, add water (can drown more than half of it), cover the pot, simmer for 20 minutes on medium heat, add chestnuts (stir-fry several times). When most of the water is boiled dry, add the chopped green onion.
Teppanyaki oyster sauce chestnut chicken
Ingredients: net chicken, shelled chestnuts, river stop stop stop, ginger, cooking wine, sugar, monosodium glutamate, etc. Method:
Chop the chicken into 4 cm square pieces and use superheat oil after marinating from the marinade. Fry the chestnuts until brown and put them in a pan with chicken nuggets, add sugar, soy sauce, oyster sauce, cooking wine, steak until crispy, soup 1/4 with starch, hook, drizzle sesame oil into the hot iron plate and serve.
Features: Ruddy color, slightly sweet, oyster sauce flavor.
Sweet and sour chicken balls
200 g chicken breast, 50 g fresh shrimp, 2 eggs, 5 g ginger rice, 8 g garlic rice, 10 g fish eye shallots, a pinch of salt, 12 g sugar, 15 g vinegar, 10 g soy sauce, 1 g pepper powder, 100 g fresh soup, 40 g water bean powder, 1000 g refined oil (about 75 g).
Finely chop the chicken breast into mushrooms, add water, salt, egg liquid, pepper and water bean powder and beat together, then add finely chopped shrimp granules and stir well.
Put the pot on the high heat, heat the oil to 60%, squeeze the chicken filling into chicken balls by hand, fry it in the pan and set it up, and then remove it for later. When the oil temperature rises to 70% hot, return the chicken balls to the pan to fry crisp and brown, remove and put on the plate.
Leave a little oil in the pot, the oil temperature is 30%, under the ginger garlic rice, stir-fry fragrant, cook with soy sauce, vinegar, sugar, salt, fresh soup, water bean powder mixed with the sauce, put the juice into the pot into the fish eye shallots, drizzle on the chicken balls and serve.
Flavor characteristics:
Crispy on the outside and tender on the inside, sweet and sour, fresh and refreshing.
Slippery chicken slices
Bamboo shoots can be cut into thin slices, which can be cut according to the original layers of bamboo shoots, or cut into comb-shaped thin slices. Chicken thighs are boneless and peeled, sliced as much as possible, cut finger-sized cubes, put half a teaspoon of corn starch (starch, table white powder) in the chicken, pinch a little cooking wine, stir-fry!
The oil does not need too much, first the ape bamboo shoot slices, after the oil is put out, fry the chicken until all turn white, put in the bamboo shoot slices and fry together.
Pour in 1/2 teaspoon corn starch with cold water. Bring to a boil out of the pan.
Features: Bamboo shoots are fragrant, chicken slices are tender and smooth.
Garlic chicken thighs
Ingredients: 3 chicken thighs, 100 g purple garlic, 30 g ginger.
Ingredients: 500 g vegetable oil (preferably peanut oil, not much), salt 15 g, dark soy sauce 30 g, pepper powder 15 g, sugar, pepper powder, chicken powder, dried red pepper 1 piece.
Wash the chicken thighs, cut them into large pieces of about 3 cm, absorb the surface moisture with a clean cloth, rub 5 grams of salt repeatedly for 10 minutes, marinate for 10 minutes to taste. Cut the garlic into small slices, add a little salt and a little sugar and mash into a garlic paste. Cut the dried red pepper into small pieces half a centimeter long.
Add water to the pot (more water is appropriate) to bring to a boil, add the marinated chicken thighs and cook for 10 minutes, use a clean tablecloth to fully absorb the surface water, add 5 grams of salt and soy sauce while hot, marinate for 30 minutes, and use a clean tablecloth to fully absorb the surface water and set aside.
Add oil to a frying pan, heat over medium heat to 50%, add the chicken thighs and fry them slightly, then drain the surface and drain. Turn to 80% heat and add chicken thighs, dried red pepper segments, garlic paste, ginger shredded and fry, until the surface is browned and drained.
A little sugar is crushed into powdered sugar, mixed with peppercorns, pepper, chicken powder and salt to form pepper salt, and served with fried chicken nuggets.
Steamed slippery chicken
Ingredients: tender chicken (275 g), shiitake mushrooms (20 g), chestnut powder (5 g), sugar (a little), rice wine (a little), monosodium glutamate (a little), ginger slices (a little), white soy sauce (a little), raw oil (a little).
1: Cut the chicken into cubes and mix with chestnut powder, sugar, white soy sauce, butter, monosodium glutamate, etc., and put it on a plate. 2, the mushroom slices, with ginger slices on top of the chicken nuggets, steamed with high heat for about fifteen minutes can be cooked, do not steam too old, steamed after taking out, the raw oil is heated, poured is good. The sweet and delicious taste and yellow color are suitable for snacks in all seasons.
A thousand gold moment chicken
"A thousand golden moments" means that the simmering time is only a quarter of an hour. In addition to bamboo shoot slices and incense, you can also add gold needles and fungus. It should be noted that at that moment, you must not leave the kitchen, so as not to turn "a thousand gold" into "scorched blocks".
Ingredients: Chicken from any part is acceptable. Canned bamboo shoots one, four or five incense sticks.
Seasoning: Half a bowl of soy sauce, oil and wine.
practice:
１． Incense Wash the foamed hair and remove the large pieces of tichel. Drain the bamboo shoots. Fragrant and bamboo shoot slices are placed in a deep pot along with chicken nuggets.
２． Bring the oil to a wok and add the wine and soy sauce to the boil to drizzle over the chicken nuggets. Cover the pot and simmer for fifteen minutes over medium heat.
Beer chicken
The chicken is first boiled to remove the fish, and then in the oil below, add soy sauce, sugar, turn over a few times, then add beer, be careful to add a whole bottle, and then it is boiled, when you feel cooked you can take it out and eat.
Pickled pepper chicken
Ingredients: 1 black-boned chicken (weighs about 1200 g).
Seasoning Accessories: 30 g bean paste, 100 g pickled sea pepper, 50 g pickled ginger, 20 g soy sauce, 3 g salt, 5 g chicken essence, 5 pepper
g, sugar 5 g, cooking wine 5 g, shallot 20 g, garlic slices 10 g, sesame oil 5 g, parsley 15 g, salad oil 200 g.
(1) Slaughter and blanch the black-bone chicken, wash off the internal organs, put it in a pot of boiling water to remove the blood and foam, and then add 40% of the hot oil pan to smooth and fry it and set aside.
(2) Finely chop the watercress, cut the pickled sea pepper into horse ear shapes, cut the pickled ginger into long slices, cut the green onion into horse ear shapes, cut the garlic into nail slices, and cut the parsley into finely chopped pieces
(3) Put the pot on the fire, put in the salad oil to burn to 50% of the oil temperature, under the watercress, pickled sea pepper, ginger slices, garlic slices fried until fragrant, red and bright, seep into the fresh soup, add salt, sugar, soy sauce, pepper, pour in chicken nuggets, put cooking wine, green onion knots to cook until the chicken is soft, when flavored, add chicken essence, drizzle sesame oil from the pot to the plate, sprinkle coriander.
Features and requirements: chicken soft and bone, pickled pepper flavor, fresh and refreshing. Chicken should be live chicken, pickled pepper is heavy, in order to highlight the unique flavor of this dish.
Glutinous rice chicken
Ingredients: 1 chicken, 1/2 cup black glutinous rice, 3 whiskers and 2 coins, 6 water chestnuts. Seasoning: 1 tbsp wine, 1/2 teaspoon salt.
Wash the black glutinous rice and soak in water for an hour
After the small chicken is blanched, after removing the blood water, the soaked black glutinous rice is put into the chicken belly, put into the stew cup, add the water soaked in the glutinous rice and boiling water to cover the chicken body, and add the water chestnut and three whiskers, pour a large spoon of wine into the pot and steam for one hour.
When the chicken is cooked, season with salt and serve.
Key Notes:
Black glutinous rice washed and then soaked in water, the water will be blackened due to the fading of black glutinous rice, you can add to the soup steamed chicken, do not pour it, so as not to drain the nutrients.
Black glutinous rice stuffed into the belly of the chicken can only be eight full, because the glutinous rice will swell after cooking, too much stuffing will crack, it is best to seal the seal with a toothpick to avoid flowing out.
Wood ear fried chicken
Ingredients: a handful of fungus, a chicken, 67 slices of ginger, 2 or 3 tablespoons of black glutinous rice wine
First, soak the fungus in warm water and rinse and set aside
Chop the chicken, put it in a basin and marinate it with black sticky fire wine, and use the black sticky rice wine slightly before the bottom of the topmost chicken nugget. Cut the ginger slices into coarse strips and sprinkle on the surface of the chicken nuggets.
After heating the pan, pour the fungus into the stir-fry, add salt and a little soy sauce, (if you think the fungus is dry, add a little water), cover and simmer for a few minutes, fry until the fungus is slightly sticky (be careful not to fry too old) and set aside.
Wash the pot, heat the oil, pour the chicken nuggets in the basin together with the black glutinous rice wine and ginger shreds into the pot, keep stir-frying, cover and simmer a little (pay attention to the black glutinous rice wine in the pot, do not simmer too dry, because to add fungus, fungus needs to absorb water), add fungus and salt and continue to stir-fry until the water is slightly dry to the pot (do not fry too dry, be sure to bring vegetable juice to the pot). The sweetness and wine taste of black glutinous rice wine can make chicken more delicious, and the fungus can easily absorb the sweetness, wine flavor, and meat flavor of chicken nuggets of black glutinous rice wine. The whole dish is refreshing and sweet, very nourishing, suitable for both men and women.
Delicious marinated chicken
The "delicious marinated chicken" method is to cook the chicken and then pour it with delicious marinade, eat it with rice, and open your stomach. Chicken is done with salt, pepper and wine and cooked in the microwave. (Chicken baked in the oven is also simple and delicious). And at the same time on the stove to pour . There are many types of brine, so here is a "sweet and sour chicken" that Chinese and foreigners like. Its drizzle is citrus pineapple . The thought of it makes your mouth sour. Guaranteed to boost your appetite.
Ingredients: 1/2 can of canned pineapples (cut into large cubes), 1/2 can of canned citrus, 1 tsp of taibai powder, 1/2 cup of barbecue sauce, a pinch of salt, a little minced ginger, 1 tsp of soy sauce.
１． Drain the pineapples and take half a cup of pineapples; drain the citrus. Add to the barbecue sauce and mix well with the white powder.
２． After adding other seasonings, bring to a boil in a pan.
３． Add the chicken that has been cooked and simmer for five minutes.
４． Serve rice on a plate and pour chicken on top. Ingredients: light chicken (1 piece, 1000 g), plum heart (150 g), winter shoots (100 g), shiitake mushrooms (60 g), lean meat (100 g), duck egg (1 pc), ham (25 g), flavor powder (10 g), green onion (3 pieces), diamond powder (100 g), oil (200 g), salt (a little)
1, the light chicken washed, to the internal organs, in the chicken neck to open a 1 inch long crack, and cut the wings and the chicken body connected to the tendons, and then half the size of the bone slowly removed, and then dig out the chicken's internal organs, but pay attention not to break the chicken skin,
2, plum vegetables to remove the leaves and stems, cut into thin slices, winter shoots, mushrooms, lean meat, ham, green onion cut into nail slices, and then mix well with diamond powder, flavor powder, fine salt, brewed into the chicken belly, sewn with thread, put into the tile pot and burned, then picked up and dried.
3: Beat the eggs and mix the diamond powder to an appropriate amount, mix it into egg powder paste and spread it all over the chicken body, and put the chicken into the oil pan and fry it until golden brown, then pick it up and hook the wet diamond powder under the original juice to the glass (that is, beat the sauce).
Hakka cuisine --- spicy hand-torn chicken
Ingredients: light chicken (1 piece, 900 g), sugar (15 g), salt (15 g), flavor powder (4), sesame paste (40 g), mustard sauce (75 g), lard (75 g), dried shallots (75 g)
1, the light chicken washed, offal, put in a basin basket steamed, take out and cut off the head, feet, wings, chicken slices, the original juice with a bowl.
2: Beat the shallots and stir well with sugar, salt, powder and sesame sauce in the original juice.
3, chicken bone chopping pieces plated, chicken on the noodles, add the original juice to stir well, and then mix with mustard sauce (mustard sauce can not be under the first, because the first encounter with sugar is not spicy), chicken head, feet, wings into the original chicken shape.
Chicken curry
Generally, you have to put curry powder or curry oil to make curry dishes, and you have to fry yourself, which is really not interesting. I use semi-finished products, which is much simpler. Ingredients: potatoes, onions, chicken (the part is informal, LEG QUATER meat is OK, but it has to be boneless, and the breasts are also OK).
Seasoning: GOLDEN CURRY (Japanese curry, general Asian food stores and larger supermarkets have oriental section, there are several options with different spiciness).
Cut the onion into small pieces, the potatoes into hob pieces, and the chicken into one-inch pieces. Sauté the onions to taste, then add the chicken and sauté until they change color. Add potatoes, water. Bring to a boil, turn off the heat and simmer for 15 minutes. Cut the curry stock into small pieces and stir it into the soup, to turn it out. Simmer for a while until the meat is rotten, the soup is as thick as a paste, and the stew will be stirred every other time to prevent sticking to the bottom.
This dish is best poured over rice when it is hot. Pork beef can also be used, but I think it's still chicken, and I used chicken when Miko taught me. The color is dull yellow, the taste is spicy and slightly sweet, and the aroma fills the house when it is burned to the end. It's also good to make more with rice.
Slippery chicken
Raw materials, is the most abundant drumstick in the United States store, a large row of more than a dozen kinds, dare to sell when buy back, do not put in the refrigerator to freeze, estimate the amount of one time, divided into three parts of the best. That is, it is enough to use 5-6 chicken thighs at a time. Start by boiling a small pot of water, at which point each chicken leg is stomped into three pieces. Put it all in a pot of boiling water, what's next. Add some salt. Until the water starts to boil. Seeing a lot of bloody foam, use a spoon to skim them all, then put down a few slices of ginger and put four or five star anise. Simmer for another five minutes and turn off heat: Not yet good, don't be in a hurry:
During this time, prepare some other scraps: a green onion, two cloves of garlic, and a little minced ginger. What if you want to do something more advanced. Prepare some shiitake mushrooms, which is what we generally call shiitake mushrooms. Cut the onion and garlic into slices. Shiitake mushrooms to tip into strips. Okay, let's start slipping. Fish out the stewed chicken nuggets, put more oil in the wok, and when the oil is hot, put the green onion, ginger and garlic. After a few flips, put the chicken nuggets together and stir-fry them, and if you are ready for shiitake mushrooms, put them in. Add some cooking wine. Then put the soy sauce. Mainly color matching, not too much. Then put a small amount of salt. All right... Finally, add the soup of the stewed chicken. Simmer over low heat for another 5-7 minutes. Flip in the middle and it's done. Don't forget that the last process is the slip of the chicken. When the chicken nuggets are basically flavored, use a small bowl to some water starch. Pour over the chicken nuggets. Quickly turn over a few times, OK ~~, the chicken is ready. Fragrant or not? Not fragrant to the last slip time to add some MSG. Still not fragrant? There must be something wrong with your sense of taste... [Witty]
Cold mix weird flavor chicken
Strange flavor is the favorite seasoning of Sichuan people, it is made of soy sauce, vinegar, chili oil, sugar, sesame paste, garlic, pepper powder mixed well, including sweet, sour, salty, spicy and spicy spices, cold mix strange flavor chicken is most suitable as a snack.
Ingredients: Chicken (1/4), tomato (2), cucumber (1/2), white sesame seeds (1 tablespoon), Strange Sauce: Soy Sauce, Onion (1 tablespoon each), Sesame Paste (1 tablespoon), Sichuan peppercorns, minced garlic, minced ginger (1/4 teaspoon each), chili oil, sauce (1/2 teaspoon each).
1: Wash the tomatoes and cucumbers and slice them on the side of the dish. Stir-fry sesame seeds in white wok until fragrant.
2: Peel and wash the chicken, soak in boiling water on low heat for about 12 minutes until the chicken is cooked, cut into pieces and place in a dish.
3: Mix the strange sauce, drizzle the chicken, sprinkle with white sesame seeds and eat.
Old ginger chicken
Ingredients: 500 g chicken thighs, 10 g fungus, 6 g salt, 2 g pepper, 2 g monosodium glutamate, 20 g sliced ginger, oil, sesame oil. Water starch, chicken broth to taste.
Chop the chicken thighs into chunks and blanch them in boiling water.
Put the bottom oil in the pot, put in the chicken nuggets and sauté, put the fungus, seasoning, chicken broth simmer for 15 minutes, water starch to outline, drizzle with bright oil, sesame oil out of the pot.
Features: The meat is tender and ginger-rich.
Chicken curry
This dish does not use flour to wrap the chicken and fry it, so it is not too greasy.
The essence of this dish is to make chicken with a light and watery chicken, coated with a thin layer of salt, and retain the meat aroma after releasing the water. Then stew the meat until it is thorough, and it will have a strong aroma and chewy pieces of meat.
Ingredients: Half a chicken
Ingredients: 1/4 onion 1/2 cloves of garlic 1 small piece of ginger 2 tbsp paprika 1 tsp of paprika powder a pinch of ground cinnamon a pinch of salt.
1: Wash the onion, ginger and garlic first, peel the onion and cut into thin slices, wash and cut the ginger into slices before chopping. Pat the garlic into peeled and chopped pieces, and chop the chicken into small pieces.
2: Stir-fry 1 ingredients in a frying pan.
3: Add chicken, stir-fry until the meat changes color, then add curry powder, paprika, cinnamon powder, salt and a little water, cover the pot and simmer until the chicken is soft.
Curry potatoes with diced chicken
Ingredients: Fresh chicken breast washed and cut into large cubes, potatoes peeled and cut into the same large ding er (1.5cm * 1.5cm * 1cm), Ingredients: curry powder, pepper powder, pepper, salt, sugar, diced onion (optional), dried chili pepper
Cook the diced potatoes until seven ripe, fish out; the chicken cubes first go through the oil; the wok heats the oil, first put the dried peppers, put in the curry powder, mix well, to the chicken, diced potatoes, shallots with the stir-fry, put salt, sugar, pepper powder, pepper powder to taste (can also be put out of the pot) Potatoes rotten out of the pot.
Features: yellow and bright color, tender chicken, soft potatoes, spicy taste, thick but not greasy, Chinese and Western combined.
Also: If it is cooked in butter and cream, it may be good (I haven't tried it).
Steamed chicken with wine
The peculiarity of this dish is that when steaming chicken, no water is added, only rice wine and wine sauce are added. After steaming, the wine flavor has evaporated and the aroma is still there, and the chicken is very tender and flavorful. The method of steaming duck is the same as this.
Ingredients: fat and tender chicken (1 piece, 700 g), beijing green onion (a little), ginger slices (12.5 g), rice wine (165 g), salt (6.5 g), sake sauce (100 g), monosodium glutamate (a little).
1, kill the chicken well, cut off the feet and claws, open a crack in the back, remove the internal organs, and use the boiling water to remove the blood water. Then wash the chicken with water, put it in a bowl (back to back), add water, wine, wine sauce, salt, green onion, ginger slices, steamed in the basket, remove the green onion and ginger, take out the whole chicken and buckle it in the bowl (back down).
2, a little steamed chicken original soup, add MSG to boil, pour on the chicken is good.
Sake stuffed steamed chicken
1 tender chicken, 100 grams of wine sauce, 20 grams of green onion, some slices of ginger, 1 tablespoon of rice wine, salt, a little MONOSG.
1, clean up the chicken, chop off the feet, put it in a pot of boiling water to blanch the blood water, wash it with water after fishing out, put it into the container, add a small amount of water, shao wine, wine sauce, salt, green onion and ginger slices, steam in the steamer until the chicken is cooked, remove the green onion, ginger slices, put the whole chicken into a large bowl and set aside.
2: Then add a little MSG to the soup of the steamed chicken and pour it on the chicken.
Dawnrain: Be sure to use fresh and tender chicken; the wine sauce is easy to buy in the supermarket, I use the "Jiangmi Sweet Wine Brew" of Beijing's "Gufengyuan"; you can also remove the onion and ginger slices; this dish can be made with chicken wings and chicken legs, but it is slightly greasy; it is better to use chicken powder instead of MSG.
Kale chicken
Ingredients: chicken breast kale (called green cauliflower in China, broccoli in English)
Kale skin. (Peel the skin of the kale from the root of a Western knife bush) and wash it. Cut the kale head into pieces and slice the kale stem.
Cut the chicken breast into slender pieces, serve in a bowl, add starch, cooking wine, a little salt, a little water, and hang the pulp on the meat.
Stir-fry the chicken breasts until the meat turns completely white (not for too long) The meat is temporarily out of the pan, start the oil pot, add the minced green onion, ginger and garlic, add the chopped kale, and stir-fry until the kale changes color. Add the meat, add a little beer, sauté slightly in a lid pan and add salt to taste. Adjust the mustard powder, add a little MSG, hook and wait for the sauce to thicken, and then you can get out of the pot.
Kale is best skinned. Without skining, kale stems are difficult to chew.
Beer is good for budwiser or blue ribbon, icehouse is too bitter, and the fire is bad.
Salt and pepper eight treasure chicken
Ingredients: Hen (1, 1400 g), Ham (50 g), Chicken Gizzard (50 g), Pork (50 g), Winter Shoots (50 g), Shiitake Mushroom (50 g), Dried Scallops (50 g), Green Beans (50 g), Glutinous Rice (350 g), Whole Onion (200 g), Ginger Slices (200 g), Rice Wine (200 g), Sugar (9 g), Salt (5 g), Pepper Salt (A Little), Soy Sauce (9 g), Diamond Powder (9 g)
1, the chicken to the feather, to the head to the feet, wash, in the neck to open a 1 inch long slit, and cut the wings and the chicken body of the tendons, and then the size of the bones slowly removed, this is called "full demolition". Then dig out the chicken's dirt, but be careful not to break the skin. After putting the chicken in a pot of boiling water, rinse it with cold water.
2, the glutinous rice is cleaned, add the appropriate amount of water to steam; ham, chicken gizzards, winter shoots, mushrooms, pork, green beans, dried scallops are cut into small cubes, put together in the lard pot, add wine, salt, sugar, soy sauce and fry, and then mix with steamed glutinous rice, stuffed into the chicken belly, tied with thread,
3: Place the chicken in a pot and add 1000g of green onion, ginger, wine, salt and water. Heat over a warm heat for about an hour and a half and then remove the chicken and smear it with dry powder all over the body.
4: Open a large lard pot, when it is 80% hot, put the chicken in the pot and fry for 7 or 8 minutes. Remove again, cut into thick slices, row on a plate, and add some salt and pepper next to it. Golden in color, fragrant and crispy in flavor, suitable for all seasons.
Pepper chicken
Ingredients: Chicken (150 g), soy sauce (4.5 g), powder crust (150 g), green onion (a little), peppercorns (a little), ginger (a little), sesame oil (a little), balsamic vinegar (a little), sugar (a little).
1: Boil the chicken in water, then turn the heat down to seven ripe, remove the bones, cut into 1 inch or so thin slices, and put them in a pot.
2: Mix the shallots, ginger, sesame oil, peppercorns, vinegar, sugar, etc., pour them into a dish, and then cut the powder skin into long strips as the bottom. Hemp taste, should be drunk.
Note: Peppercorns should be ground into a pulp with raw peppercorns (peeled) and scallions and ginger.
Fried chicken in sauce
Ingredients: chicken thigh meat (or chicken breast) (net, 200 g), rice wine (a little), fine salt (a little), bamboo shoots (65 g), green onion (a little), sweet noodle sauce (8 g), ginger (a little), dried diamond powder (8 g), wet diamond powder (a little), egg white (26.5 g), soy sauce (a little), sugar (a little)
1, cut the chicken into 1 cent round square shaped small cubes, sprinkle some fine salt to marinate, then add egg white and dry diamond powder to mix evenly, together with the bamboo shoots into the hot lard pot and fry for more than 10 seconds, drain the oil.
2: Pour the prepared condiments (sweet noodle sauce, wine, sugar, soy sauce, green onion, ginger, wet powder) into the pot and stir-fry a few times. The entrance is tender and sweet with a sauce flavor, and it is a dark sauce color, which is suitable for all seasons.
Chicken silk jellyfish
Chicken jellyfish, Sichuan traditional cuisine. Cooked shredded chicken is served with jellyfish shredded and mixed with red oil tonic juice. The special feature is crisp and tender, salty and spicy.
Ingredients: Jellyfish skin 100 g, cooked chicken 3 00 g.
Seasoning: soy sauce, sugar, vinegar, monosodium glutamate, sesame oil, green onion white, sauce, chili oil.
Preparation: Jellyfish skin washed and blood-freed, cut into 3 millimeters thick, 7 to 10 centimeters long shredded, blanched with boiling water, and then soaked in cold water; cooked chicken cut into the same silk as jellyfish skin.
Soy sauce, sugar, vinegar, monosodium glutamate, sesame oil mixed into a sauce.
Cut the white onion into thin strips, serve on the bottom of the plate, combine the shredded chicken and jellyfish, cover the shredded shallots, pour the sauce and drizzle with chili oil.
Chicken shredded powder roll
75 grams (about 2 halves) of pho peel, 50 grams of chicken offal (about 1 halves), 25 grams of bamboo shoots, carrots and char siu (about 6 1/2 cents) each, and 3 shiitake mushrooms.
Seasoning: 1 1/2 tsp light soy sauce, 1 tsp sugar, ginger juice and corn flour, 1 tsp wine, 1 tbsp oil.
Ingredients: 1 teaspoon each of sugar and sesame oil, 1 tablespoon each of light soy sauce and oil.
Cooking steps:
Soak the mushrooms and cut into strips.
Shred the chicken thighs and marinate for a while with seasoning.
Peel and shred the carrots.
Bamboo shoots and char siu are shredded.
Cut the pho skin into rectangular cubes about 8 cm long and 6 cm wide.
Each skin is rolled with shredded material.
Place the rolls on a dish, wrap them in plastic wrap, leave an opening to deflate, and cook on high heat for 2 minutes.
Place the juice in a container, cover with plastic wrap, leave an opening to deflate, cook on high heat for 30 seconds, and drizzle on the powder roll.
Yellow braised chicken nuggets
raw material:
Half a chicken with white noodles weighing about 600 grams, 10 grams each of green onion and ginger pieces, 15 grams of sweet noodle sauce, 10 grams of cooking wine, 10 grams of soy sauce, 2 grams of refined salt, 2 grams of monosodium glutamate, 15 grams of sugar, 15 grams of green onion oil
Cut the chicken into 3 cm cubes and blanch in a pot of boiling water. Put a stir-fry spoon on the fire and leave 10 grams of base oil, add sugar and sauté until sugar colored,
Stir-fry the sweet noodle sauce, immediately add the chicken nuggets and pat the loose shallots, ginger pieces, stir-fry for a while, add soy sauce, cooking wine, salt, and 300 grams of clear soup, cover and reduce the heat to simmer until cooked, then collect the juice over medium heat, pour in the shallot oil, turn the spoon upside down and load the plate.
Features: Ruddy color, tender and soft, rich sauce.
Shaanxi's gourd chicken
Gourd chicken is a dish suitable for wine and rice. 2 pounds of fat chicken (the last egg should be more tender), as the main ingredient, in addition, as long as the seasoning, such as green onion, ginger, cooking wine, soy sauce, cinnamon, fennel is enough. The seasoning of Chinese cuisine should be clear to the gods, and it is not appropriate to indicate the amount like prescribing medicine; In addition, I prepare some peppercorns, which are served with sautéed pepper and salt, and eaten with dips when served.
Fat chicken blanched and washed, remove its internal organs, and then rinse the blood stain with water, cut off the feet and claws (the head and neck can be chopped or not chopped), then put into the boiling water pot to cook for half an hour, take out and then wash with water, twist the leg bones alive, put it in the steaming basin, inject the broth, to submerge the chicken body, add cooking wine soy sauce in an appropriate amount, put onion ginger, spices, steam the steamer until it is cooked, put it forward to dry the soup slightly, then pour the coffin upside down to see, open the flat, and then add hot oil (vegetable oil to 80% hot) to fry until golden, fish in the claw sticks to drain the oil, put it into the large plate, Gently pat the loose meat with a spoon, bring pepper salt to the table, dip in pepper salt to eat, the skin is crispy and tender, mellow and delicious.
Strange smell of chicken shreds
Ingredients: chicken breast
Directions: Cook the chicken breast in a pot, cool and shred. Combine tahini, soy sauce, vinegar, chili oil, sugar, salt, sesame oil, minced shallots, ginger, garlic, and flowers
The key to production: multi-material and multi-flavor, so that each seasoning is flavored without being prominent, forming a comprehensive taste. Features: Sweet and delicious.
Chicken slices with oil slick
[Raw material]:
Chicken tenderloin 750 g. 1 egg, 25 g winter shoots, 15 g green beans. 3 g salt, 25 g rice wine, 25 g wet starch, 500 g lard (75 g actual oil consumption).
[Method]:
Chicken tenderloin is stripped of fat skin and white tendons, smashed into a fine puree with the back of a knife, and mixed with egg white, wet starch, fine salt and clear soup
Cut the winter shoots into small elephant eye slices. In the wok, put the cooked lard and heat it to 40% heat (about 88 ° C), use a spoon to put the chicken paste into the oil one by one (do not stick together), wait for the chicken puff oil slick surface to be fished out in a thin slice, leave the oil in the pot, burn until it is 60% hot (13 ° C), put the minced green onion, minced ginger and fry the pot, then put the fine salt, shaojiu, bamboo shoot slices, green beans, clear soup, chicken slices and stir-fry, add THE MSG plate and serve.
[Features]:
The color is as white as snow, the texture is soft and tender, the soup is transparent, the fragrance is sharp, the salty is delicious, and the old and young are salty
Steamed chicken
Ingredients: fatty chicken (200 g), sugar (6.5 g), sweet noodle sauce (6.5 g), sake sauce (6. 5 g), soy sauce (4 g), rice noodles (40 g), sesame oil (6.5 g), whole peppercorns (a little), minced green onion and ginger (4 g), lard (a little), pepper (a little), rice wine (a little), cooked peas (80 g), salt (a little), watercress paste (10 g)
1: Cut the chicken into thick slices about 1 inch long and mix with sweet noodle sauce, bean paste, sugar, soy sauce, green onion, ginger, rice wine, pepper, wine sauce and other seasonings.
2, another rice stir-fried until yellow, add peppercorns together, grind into mince, then add lard, sesame oil, mix well with chicken slices and put them in a bowl, then mix the cooked peas with rice flour and pepper powder, add a little salt, put on the top of the bowl, steamed in the basket, flipped on the plate on the table. Fragrant, slightly sweet, soy sauce color, suitable for all seasons.
Frozen chicken
Ingredients: light hen (1 piece, 1000 g), pork skin (350 g), shallots (50 g), ginger slices (2 slices), rice wine (a little), salt (a little), clear soup (1000 g).
1, the hen boiled thoroughly, take out, remove the large and small bones, only take the chicken legs, chicken breasts and wings, put them together in the container, the other can be reserved for other uses.
2, scrape the fat on the pork skin, cook thoroughly, cover the chicken, add clear soup (submerged chicken), green onion, ginger slices, salt, wine, steamed, then remove the meat skin, green onion, ginger do not, put the chicken in the refrigerator, make it freeze.
3: When serving, take out the long strip of chicken cut into lengths of about 1 inch and about 3 minutes wide, put it on a plate, and put the chicken on it. The color is white and bright, cool and slippery, suitable for summer.
Dongan chicken
Ingredients: 1 tender hen (weighs about 750 grams), 25 grams of red bell pepper, 25 grams of shredded green onion, 25 grams of ginger, 20 peppercorns, 90 grams of peanut oil, 2 grams of monosodium glutamate, 50 grams of vinegar, 15 grams of starch, 10 grams of sesame oil, 10 grams of garlic A little salt, dried peppers to taste.
Wash the chicken, put it in a pot and cook it until it is fished out without raw blood, let it cool and remove all the chicken bones, cut it into 4 centimeters long and 1 cm wide strips, sizing with wet starch, cut the bell peppers into filaments, dried peppers, minced old garlic, and crushed peppers.
Heat the oil in the pot, add the dried chili peppers and sauté slightly, then add shredded shallots, ginger shreds, shredded bell peppercorns, minced garlic, peppercorns and stir-fry together, then add chicken strips and sauté, add MONOS glutamate, salt, vinegar and a little chicken broth, cover the pot and simmer for 10 minutes, with water starch, drizzle with sesame oil, put on a plate and serve. Features: light yellow color, sour, spicy and salty, slightly hemp.
Chicken in shallot oil
The meat of the chicken in green onion oil is smooth and slightly salty, and it is even more fragrant when drizzled with piping hot onion and ginger oil. The reason to pay attention to this dish with an electric pot is not to simmer in the pot for too long, and it can be eaten fifteen minutes after the electric pot switch jumps. Eat it hot and taste the best.
Ingredients: Whole chicken, chicken thighs, chicken nuggets are suitable.
Seasoning: 1 handful of green onion, 1 small piece of ginger, a pinch of salt, 1 spoonful of rice wine.
１． Peel and fat the chicken, wash and spread with salt.
２． If you use whole chicken, cut two or three green onions into sections, along with two or three slices of ginger, into the chicken belly. Then put the chicken in the pot inside the electric pot, if using chicken thighs or chicken nuggets, cut the green onion and ginger into coarse strips, spread evenly on the chicken, and sprinkle some rice wine.
３． Put three scales of water in the outer pot and boil. After cooking, take out the onion and ginger. Cut the whole chicken into cubes and spread on a plate.
４． Cut a small dish of shredded shallots and shredded ginger (ratio 3:1) and mix with half a bowl of chicken fat from the inner pan. Heat the chicken in a micro-oven or wok and serve.
3 cups chicken (Sichuan)
Ingredients: 1 tender chicken, 1 cup each of soy sauce, cooking oil, rice wine, ginger pieces, green onion, sesame oil.
1, wash and chop the tender chicken into 5 decibel cubes together with the chicken dirt, liver into a sand bowl, and at the same time use a cup with a capacity of about 80 grams, add soy sauce, cooking oil, rice wine, put in ginger pieces, a little white onion, no water;
2: Simmer over low heat in a charcoal stove and turn it over every 10 minutes or so to prevent burning. The lid should not be opened more often, simmer for about half an hour until the juice is thick.
Remove the green onion and ginger, add a small amount of sesame oil and serve in a bowl.
Stir-fried chicken
Chicken is a native chicken raised at home, so the meat tastes more "sweet". First of all, cut the chicken into cubes, don't be as big as the canteen, you have to cut the art point, like our hole, the meat is not cut properly and you don't eat. After the pot is heated, put in tea oil, if there is no rapeseed oil, when the oil is burned to smoke, put in the chicken, mix a little, spray some rice wine (I think the effect of cooking wine is far less than rice wine), and then mix less, only to ensure that the non-stick pan is, put some salt, if there is a pepper, put the pepper, but also put some dried pepper, in general, put the oil and the amount of wine sprayed into is enough to burn for 10 minutes, if it is a little dry, then spray some wine, or continue to burn, about 15 minutes, put in the cut ginger slices, pepper, put some water into it , and then burn it. This dish generally takes half an hour (depending on the amount), and finally wait for the water to burn almost, mix more, taste ~ ~ absolutely cool ~ ~ do not put MSG, that thing to eat more no benefits, I do not eat it, out of the pot.
Wang Lao five chicken legs
This is a good dish that I have to "taste" at both ends of three days when I am single. There is no reason for him, but it can be "stocked" at once
More, pickled and can be used several times (of course, not too much), the taste is not bad!
(1) Six chicken legs and six chicken wings;
(2) 2+1/2 tbsp soy sauce, 1 tbsp wine;
(3) Two shallots, cut into sections;
(4) Count the small pieces of ginger and crush them;
(5) Four cloves of garlic, crushed and peeled;
(6) 1 tsp of peppercorns;
(7) Salt, monosodium glutamate, pepper a little.
１． Place all ingredients in a container, cover and marinate in the refrigerator overnight. (Remember to turn over after four or five hours to make sure all the chickens are soaked until they are marinated.) ）
２． To serve, place the chicken on a baking dish and bake at 420 degrees for 25 to 30 minutes.