Enoki mushroom with shredded chicken
Ingredients: 150 g enoki mushroom, 150 g chicken breast, 4 g fresh red pepper.
Seasoning: vegetable oil, salt, monosodium glutamate, water starch, pepper, sesame oil, green onion, ginger shreds.
Method:
1 Remove the stems of enoki mushrooms, wash well, remove old parts and cut into 6 cm long pieces; Wash the fresh red peppers and cut them into strips.
2 Cut the chicken breast into shreds, syrup with salt and water starch to taste, put the oil into a hot oil pan until cooked, pour into a colander and drain the oil.
3 Leave a little base oil in the pot, add shredded ginger, enoki mushrooms, add salt, MSG and stir-fry to taste, then add shredded chicken, red pepper and green onion, put pepper powder and stir-fry together, hook a little water starch, drizzle sesame oil, and put into a plate.
Crazy spicy chicken
Ingredients: 150 g of net chicken.
Seasoning: oil, salt, soy sauce, oyster sauce, monosodium glutamate, chicken essence, spicy sauce, rice vinegar, cooking wine, water starch, red oil, sesame oil, dried pepper segment, garlic slices.
Method:
1 Thin the thick part of the chicken with a blade, beat the meat side loose with the back of the knife, then cut the chicken into diced chicken, put it in a bowl, put a little soy sauce, salt, monosodium glutamate, water starch to syrup, grasp well, and put a little oil.
2 Put oil in the pot, cook until 60% hot, put in the diced chicken and oil, so that all the diced chicken is spread, take it out with a colander, cook the oil until 70% hot, and then fry the diced chicken until golden brown, so that the outside is charred and tender inside, pour into a colander and drain the oil. And so on, oil 2 times.
3 Leave the bottom oil in the pot, add red oil, dried pepper segments, garlic slices, spicy sauce and stir-fry until fragrant, add diced chicken, stir-fry well and cook cooking wine, put rice vinegar, salt, monosodium glutamate, chicken essence, oyster sauce, stir-fry and stir-fry after flavor and water starch, drizzle sesame oil, take out of the pot and put on a plate.
Diced sour and spicy chicken thighs
Ingredients: 150 grams of chicken thigh, 15 grams of diced pickled pepper, 75 grams of diced pickles, 5 grams each of diced green pepper and red pepper.
Seasoning: oil, salt, monosodium glutamate, chicken essence, dried pepper, soy sauce, rice vinegar, cooking wine, water starch, sesame oil, red oil, chopped green onion, garlic.
Method:
1 Remove the chicken thighs, divide the thick part of the meat into two and thin them, pound the chicken with the back of a knife, cut into small cubes, put cooking wine, soy sauce, a little salt, water starch to starch and taste, and then put a little clear oil and mix well.
2 Heat oil in a pot until 60% hot, add the diced chicken with good pulp, oil until golden brown, make the outside charred and cooked inside, pour into a colander and drain the oil.
3 Leave the base oil in the pot, add red oil, add dried pepper and other raw materials, pour the diced chicken into the pot, cook cooking wine, rice vinegar, add salt, monosodium glutamate, soy sauce, chicken essence, garlic and stir-fry to taste, hook water starch, drizzle sesame oil, sprinkle chopped green onion, take out of the pot and put on a plate.
Dry pot chicken
Ingredients: 750 grams of chicken, 20 grams each of green pepper flakes and red pepper flakes.
Seasoning: dry pot odor oil, red oil, fine salt, monosodium glutamate, chicken essence powder, light soy sauce, dried pepper segments, grain wine, rice vinegar, ginger, garlic.
Method:
1 Slaughter the chickens, remove the hair, guts, wash and chop into pieces.
2 Put dry pot flavor oil, ginger slices and dried pepper in the pot and stir-fry until fragrant, add chicken nuggets and stir-fry dry steam, cook in grain wine, add rice vinegar, fine salt, monosodium glutamate, chicken essence powder and stir-fry, and put into the dry pot.
3 Put red oil, garlic, green pepper flakes, red pepper flakes, fine salt, light soy sauce, monosodium glutamate and stir-fry evenly, drizzle with dry pot flavor oil, and pour over the dry pot chicken nuggets.
Old ginger red simmered chicken
Ingredients: 1/2 pure soil chicken (about 500 grams), 150 grams of ginger, 50 grams of shuifa fungus.
Seasoning: vegetable oil, salt, monosodium glutamate, chicken essence, soy sauce, bean paste, hot girl hot sauce, cooking wine, oyster sauce, whole dried pepper, chopped green onion, garlic, fresh soup, star anise, cinnamon, grass fruit, boguo, fragrant leaves, peppercorns.
Method:
1 Wash the chicken, cut it into pieces, put it in a pot of boiling water and blanch it.
2 Wash the ginger, do not peel it, and cut it into large pieces; Wash the soaked fungus.
3 Put vegetable oil in a pot, stir-fry ginger slices until fragrant, then put in chicken nuggets, fry repeatedly in the pot until the water vapor is dry, cook in cooking wine, put bean paste, hot girl hot sauce, soy sauce, star anise, cinnamon, grass fruit, pop button, fragrant leaves, peppercorns and whole dried peppers and stir-fry until colored, pour in fresh soup, after the soup boils, switch to low heat to simmer the chicken (you can also use a pressure cooker to simmer for 10 minutes), remove the spices, then add fungus, garlic, put salt, monosodium glutamate, chicken essence and oyster sauce, and sprinkle green onions when the soup is thick, you can get out of the pot.
Chestnut simmered chicken
Ingredients: 250 g chicken, 150 g chestnut meat.
Seasoning: oil, salt, monosodium glutamate, chicken essence, cooking wine, red oil, sesame oil, soy sauce, water starch, ginger slices, green onion, whole dried pepper, fresh soup.
Method:
1 Lay the chicken flat, beat the meat loose with the back of a knife, cut it into 3cm cubes, grab a little salt, cooking wine, water starch and syrup to taste.
2 Cut the chestnut into a knife, blanch it in a pot of boiling water until the chestnut shell cracks, then remove and peel the shell.
3 Put the pot on a hot fire, put oil and cook until it is 60% hot, add the chicken nuggets, fry until golden brown, then take out the drained oil, then fry the chestnut and take out the drained oil.
4 Leave the bottom oil in the pot, add ginger slices, whole dried pepper and stir-fry until fragrant, then add chicken nuggets and chestnuts, cook in cooking wine, add salt, monosodium glutamate, chicken essence, soy sauce to adjust the taste, stir-fry into the flavor, put fresh soup, and simmer over low heat instead. When the soup is thick, hook the water starch, drizzle red oil, sesame oil, sprinkle with chopped green onion, and take out of the pot.
Beer stewed chicken
Ingredients: 500 grams of pure earth chicken, half a bottle of beer (about 300 ml), 2 grams of red pepper flakes.
Seasoning: oil, salt, monosodium glutamate, chicken essence, spices (cinnamon, star anise, grass fruit, boko), spicy sauce, red oil, sesame oil, ginger slices, chopped green onion, whole dried pepper.
Method:
1 Wash the chicken, cut it into large pieces, blanch it in boiling water, then drain it.
2 Put the clean pot on the heat, put oil on the heat, add ginger slices, spices, whole dried pepper and stir-fry the aroma, that is, put in the chicken nuggets, simmer until the moisture of the chicken nuggets is dry, and when the oil is about to come out (five or six mature), put beer, boil over high heat and then simmer over low heat until the local chicken is crispy, put salt, monosodium glutamate, chicken essence, spicy sauce to taste, when the soup is thickened, put in red pepper flakes, drizzle sesame oil, red oil, sprinkle green onion, and put on a plate.
Simmered chicken with belly slices
Ingredients: 250 grams of pure earth chicken, 150 grams of cooked belly strips, 2 grams of red pepper flakes.
Seasoning: oil, salt, monosodium glutamate, chicken essence, pepper, cooking wine, ginger slices, chopped green onion, fresh soup.
Method:
1 Lay the chicken flat, beat loose with the back of a knife (or cut it with a knife if it is chicken thighs), blanch in boiling water, drain and cut into wide strips.
2 Put a clean pot on a hot fire, heat the oil and add the ginger slices to fragrant, then stir-fry the chicken and cooked belly strips until the moisture is dry, cook in cooking wine, stir-fry together, then put fresh soup (to drown the vegetables), bring to a boil over high heat, switch to low heat and simmer until the meat is crispy, then add salt, monosodium glutamate, chicken essence to adjust the taste, when the soup is rich, put in red pepper flakes, sprinkle pepper powder, green onion and take out of the pot.
Liuyang pheasant
Ingredients: 1 seed soil rooster (about 750 grams), 15 grams of roadside tendon, 10 grams of astragalus, 30 grams of dried perilla stalks.
Seasoning: vegetable oil, fine salt, white wine, ginger, fresh soup.
Method:
1 Slaughter the clay rooster, boil the water and remove the hair, open the internal organs, wash and chop into 3 cm square pieces.
2 Wash the curb tendons, astragalus, dried perilla stalks, porcelain chips, and cut the ginger into slices 3 cm long, 1 cm wide and 0.2 cm thick.
3 Put vegetable oil in the pot, cook until it is four percent hot, add ginger slices to fragrant, then put in Zitu rooster and stir-fry over a high fire, constantly cook into white wine, stir-fry until fragrant, put curb tendon, astragalus, dried perilla stalks, clean porcelain pieces and stir-fry together, add fresh soup and fine salt, skim off the foam after boiling, pour into a jar and simmer for 20 minutes over low heat until the chicken is soft and rotten, pour off roadside tendons, astragalus, dried perilla stalks, porcelain chips, pour into the pot, dry the soup over a high heat, and put it on a plate.
Steamed whole chicken with water chestnuts
Ingredients: 1 earth hen (1000 g), 3 g goji berries, 200 g peeled water chestnuts.
Seasoning: salt, monosodium glutamate, chicken essence, sugar, pepper, fresh soup.
Method:
1 Slaughter and process the chicken, remove the internal organs, retain the shape of the whole chicken, blanch the water in a pot of boiling water, remove the bloody and fishy gas, wash it with clean water, chop off the tip of the mouth and the paws below the knee, cut off the lower lip, cut off the tail, and break the thigh bone with the back of the knife.
2 Put the whole chicken in a large bowl, sprinkle with salt, steam it dry for about 40 minutes in the steamer, take it out and add the fresh soup, put MSG, sugar, chicken essence, water chestnuts, adjust the salt taste, then steam the chicken in the steamer until soft and rotten, sprinkle with pepper and goji berries.
Appetizer chicken nuggets
Ingredients: 1/2 chicken (approx. 500 g), appetizer (30 g).
Seasoning: salt, monosodium glutamate, cooking wine, chopped green onion, minced ginger.
Method:
1 Wash the chicken, cut it into 3cm square pieces, blanch it in boiling water, wash it with clean water, and drain the water.
2 Mix the chicken pieces with salt, MSG, minced ginger and cooking wine, put them in a steaming bowl to marinate the flavor, put the appetizer code on the chicken, steam for 30 minutes (try with chopsticks, the chicken is rotten as soon as it is inserted, if it does not work, then steam, put on a plate, sprinkle green onions and serve.
Steamed chicken nuggets with bacon
Ingredients: 250 grams of clean chicken nuggets, 150 grams of cooked bacon, 30 grams of tempeh chili (see No. 181 "Cooking Sharing") for the preparation method.
Seasoning: oil, salt, monosodium glutamate, chicken essence, oyster sauce, Liuyang tempeh, dried pepper, minced garlic, minced ginger, chopped green onion.
Method:
1 Blanch the chicken pieces in a pot of boiling water, remove and drain; Cut the bacon into thick slices.
2 Put a clean pot on the stove, heat the oil, add minced ginger, dried pepper, tempeh, garlic, salt, monosodium glutamate, chicken essence, put oyster sauce, mix well, add chicken nuggets, and then mix well and buckle into a bowl.
3 Cover the bacon slices on top of the chicken nuggets, put the tempeh chili on top, steam for 30 minutes until the bacon is oily and the chicken nuggets are crispy, then take out, and sprinkle with chopped green onion.
Steamed chicken with tempeh chili
Ingredients: 500 grams of bone-in white stripe chicken, 30 grams of tempeh chili (see No. 181 "Cooking Sharing") for the preparation method.
Seasoning: salt, monosodium glutamate, chicken essence, cooking wine, oyster sauce, chopped green onion, fresh soup.
Method:
1 Pound one side of the chicken loose with the back of a knife, cut the leg meat, cut the chicken into 3 cm square pieces, blanch in boiling water, remove the bloody gas, and drain the water.
2 Stir in salt, monosodium glutamate, chicken essence, cooking wine, oyster sauce and fresh soup, buckle into a steaming bowl, sprinkle the tempeh pepper material on the chicken nuggets, steam for 25 minutes until cooked, and then remove.
Steamed chicken nuggets with chestnut
Ingredients: 300 grams of net chicken, 150 grams of chestnut.
Seasoning: oil, salt, monosodium glutamate, chicken essence, oyster sauce, pepper, sugar, cooking wine, ginger slices, fresh soup.
Method:
1 Pound the chicken side loose with the back of a knife, cut the leg meat with the tip of the knife, cut the chicken into 3 cm square pieces, add cooking wine to boiling water, put in chicken nuggets and blanch water, remove the bloody gas, and drain the water.
2 Put the ginger slices and chicken nuggets into a bowl, put 20g of oil, salt, monosodium glutamate, chicken essence, oyster sauce and sugar, mix well, add fresh soup, steam for 15 minutes until the chicken nuggets are seven years old and then take out.
3 Cut the chestnut from the middle with a knife, put it in a pot of water and boil, remove the skin shell, cut the black spots, cut the large one into 2 pieces, and fry it in a hot oil pan until golden brown and fished out.
4 Put the fried chestnuts in a bowl of steamed chicken nuggets, mix well with the chicken nuggets, add pepper, steam together for another 10 minutes, and then remove.
Steamed chicken with chopped chili
Ingredients: 300 grams of clean chicken, chopped chili pepper (see Face 79 "Cooking Sharing" for homemade methods) 75 grams.
Seasoning: oil, salt, monosodium glutamate, chicken essence, oyster sauce, sugar, cooking wine, red oil, sesame oil, minced ginger, minced garlic, chopped green onion.
Method:
1 Cut the clean chicken into 3cm cubes, add cooking wine and salt to the boiling water, blanch the chicken pieces in boiling water, remove and drain the water.
2 Put the chopped chili peppers in a bowl, put oil, monosodium glutamate, chicken essence, oyster sauce, sugar, red oil, add minced ginger and garlic, mix well together, then put in the chicken nuggets and mix well again, so that the chopped peppers are stuck to the chicken nuggets, steam for 15 minutes until the chicken nuggets are crispy, take out, drizzle sesame oil and sprinkle green onions.
Yellow stewed chicken
Ingredients: 300 g boneless chicken, 3 g perilla, 3 g shiitake mushrooms.
Seasoning: oil, salt, monosodium glutamate, star anise, cinnamon, cooking wine, fresh soup, sesame oil, water starch, ginger slices, green onion.
Method:
1 Cut the boneless chicken into 1cm cubes, marinate with salt, MSG, cooking wine, water starch and set aside.
2 Put 500g of oil in a pot, and when it is 80% hot, drain the marinated chicken pieces too much oil.
3 Leave the bottom oil in the pot, sauté the ginger slices, star anise, and cinnamon, stir-fry the chicken pieces together, cook in cooking wine, adjust the salt taste, put in fresh soup, add shiitake mushrooms, simmer the chicken over low heat, add perilla, slightly thicken, drizzle sesame oil, sprinkle green onions, and put into a bowl. Served as a dish with soup.