As the old saying goes, "every nine chickens, good health in the coming year". The meaning of every nine is the counting of "counting nine days", which is calculated from the day of the winter solstice, every 9 days is "one nine", and it will not end until the whole winter after the "ninety-nine peach blossoms", this cold and long 81 days, people's demand for calories and nutrients is relatively strong, you can often eat some chicken to nourish, and you will have a good body in the spring of the next year.
The traditional folk proverb is simple and unpretentious, but most of them hide great wisdom, winter hides spring hair, winter is the season of energy reserves, so that the body is stronger, but also can reduce a lot of small problems in winter, 39 days have arrived, this is the coldest time of the year, share 6 kinds of chicken practices, collect and do it, nourish a good body in winter.
1. [Pepper Chicken in Casserole]
Ingredients: 2 chicken thighs, onion, ginger, garlic, green onion, dried chili, black pepper, white pepper, sugar, salt, light soy sauce, dark soy sauce
1. Chop two large chicken thighs, put them in a large bowl with water, put a spoonful of salt and a spoonful of cooking wine, and then soak for 10 minutes, soak in blood water and wash to control the moisture.
2. Peel and cut the onion, garlic and ginger, cut the green onion into small pieces, put a spoonful of black pepper and a spoonful of white pepper in a bowl, add half a spoon of sugar and an appropriate amount of salt, put the green onion and dried chili pepper segments, pour hot oil on it, add three spoons of light soy sauce and stir well.
3. Heat the wide oil in the casserole, add the onion, garlic and ginger and stir-fry until fragrant, spread the chicken pieces, cover the pot and pour a circle of cooking wine, and simmer for 5 minutes.
4. After five minutes, open the lid, pour the sauce evenly on the chicken pieces, continue to cover the pot and simmer for 20 minutes.
5. After simmering, pour a circle of dark soy sauce to color, stir-fry evenly, sprinkle with shallots to turn off the heat, and the spicy and tender casserole pepper chicken is ready.
2. [Yellow Braised Chicken]
Ingredients: 1/2 local chicken, green onion, ginger, Sichuan pepper, cooking wine, 3 tablespoons of soybean paste, 2 tablespoons of sweet noodle sauce, 1 tablespoon of Pixian bean paste, 2 tablespoons of light soy sauce, 3 tablespoons of sugar, 1 tablespoon of sesame oil, half a tablespoon of pepper, salt and appropriate amount of chicken essence.
1. Try to choose local chicken and firewood chicken for chicken, do not use broiler chicken, rinse it after chopping it into pieces, and soak it for 20 minutes to remove the blood.
2. Add chicken pieces, green onions, ginger slices, Sichuan peppercorns, and a small amount of cooking wine to a cold pot with cold water, bring to a boil over medium heat, remove the chicken and rinse it well, and control the moisture.
3. In the bowl, you need to use 3 kinds of sauces to form a compound taste, namely: soybean paste, sweet noodle sauce, bean paste, the ratio is 3:2:1, add 2 spoons of light soy sauce, 1 spoon of sesame oil and stir evenly for later use.
4. Add more oil than stir-frying in the pot, add 3 tablespoons of sugar to fry the sugar color, add the chicken pieces and stir-fry until the chicken pieces are basically cooked.
5. After stir-frying for coloring, add green onion and ginger and continue to stir-fry for 1 minute to bring out the fragrance. Add the sauce in a bowl and stir-fry until the sauce is fragrant, then add boiling water to cover the chicken pieces.
6. Simmer for about 20 minutes, try to choose a pot with good sealing, and the simmering time will be greatly shortened.
7. Before cooking, add an appropriate amount of pepper, a small amount of salt and chicken essence to taste, stir evenly and then put it on a plate.
3. [Anhydrous Thick Chicken Soup]
Ingredients: 1/2 chicken, 1 piece of ginger, salt and chicken essence.
1. Half a chicken washes off the blood on the surface with water, chops it into small pieces and then cleans off the blood on the surface again, adds water that has not been over the chicken pieces, 2 spoons of cooking wine, ginger slices, soaks for 10 minutes, then rubs it with your hands for a while, continues to soak for 10 minutes, so that the blood in the chicken pieces precipitates, change the water, add cooking wine, add the chicken pieces and continue to soak for 10 minutes, so that the cycle can be two or three times so that most of the fishy smell can be removed.
2. Find a large skimming bowl, buckle a small bowl upside down in the middle, and place the chicken pieces and ginger slices around the small bowl.
3. Add more water and 2 tablespoons of rice wine to the steamer, put it in a large bowl with chicken nuggets, cover the pot, turn to low heat and boil for about 60 minutes.
4. Take out a small bowl and add an appropriate amount of salt, stir evenly to get out of the pot, and a bowl of waterless chicken soup with fresh soup and tender meat is ready.
4. [Stir-fried Chicken]
Ingredients: half a chicken, shiitake mushrooms, green onions, ginger, garlic, salt, five-spice powder, sugar, white wine, pepper, chicken powder, soy sauce.
1. Chop the chicken into pieces of appropriate size, rinse it several times in running water, soak it for 10 minutes to disperse the blood, rinse it again and remove it for later use.
2. Pinch the chicken dry and put it in a basin, pour in a small amount of white wine, sprinkle with some salt and chicken powder, grasp and marinate for 5 minutes.
3. Heat the oil in the pot, the oil should be slightly more than usual for stir-frying, and when the oil temperature is hot, dry the chicken again and put it in the pot to fry.
4. When the chicken is fried until it changes color, add the particles of green onions, ginger and garlic, and if you like spicy food, you can put in some dried chili peppers and fry over high heat to bring out the fragrance.
5. After the chicken is detached, add an appropriate amount of five-spice powder, pepper, sugar, salt and a small amount of soy sauce, stir-fry evenly over high heat, and stir-fry until fragrant.
6. The soup will come out of the pot, add an appropriate amount of soaked dried shiitake mushrooms or fresh shiitake mushrooms, cover the pot, and simmer over medium heat for about 5 minutes to let it taste.
7. Finally, stir-fry over high heat to reduce the juice evenly, and when the soup in the pot is relatively small, you can put it out of the pot and put it on the plate.
5. [Big Plate Chicken]
Ingredients: three yellow chicken, potatoes, onions, green peppers, red peppers, garlic, green onions, ginger, dried chilies, bay leaves, peppercorns, star anise, grass fruit, cumin, cinnamon, chili paste, sugar, light soy sauce, dark soy sauce, pepper, salt, monosodium glutamate
1. Chop half a three-yellow chicken and wash it again, soak it in water with salt and cooking wine for 15 minutes, remove the blood and wash it. Prepare a handful of Sichuan peppercorns, a little cumin, two star anise, two bay leaves, a piece of cinnamon, and a grass fruit for later use.
2. Wash and peel the potatoes, cut them into hob pieces, cut the onions into cubes, wash the green and red peppers, remove the stems and seeds, and cut them with an oblique knife. In addition, cut all the green onions, peel and slice one head of garlic, peel and slice two pieces of ginger, and soak a handful of dried chili peppers in water.
3. Pour wide oil into the wok, add an appropriate amount of white sugar and fry it over medium-low heat until it is sugar-colored, pour in the chicken pieces and stir-fry for about three minutes, stir-fry the fat in the chicken pieces and stick the sugar color.
4. Put a spoonful of chili sauce and soaked dried chili peppers into the chicken pieces, add Sichuan pepper, garlic slices, green onions, ginger slices, dried chili peppers and various spices prepared, stir-fry to bring out the fragrance, add two spoons of light soy sauce, two spoons of dark soy sauce, an appropriate amount of salt, monosodium glutamate, and pepper and stir-fry evenly to taste.
5. Pour enough boiling water into the pot, cover the chicken and simmer for about 15 minutes. Pour the potato cubes into the pot and continue to cover and simmer for 10 minutes.
6. After the potatoes are stewed, pour the green and red peppers, green onions and onions into the pot and stir-fry until they are broken, and then remove the juice from the pot and put it on the plate with high heat.
6. [Spicy Chicken]
Ingredients: 2 chicken thighs, 2 taels of dried chili peppers, 3 tablespoons of Sichuan peppercorns, 1 spoon of pepper, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, appropriate amount of sesame oil and starch, 2 shallots, 4 cloves of garlic, chicken essence and salt.
1. After the chicken thighs are washed, remove the bones, cut the pure chicken into relatively large pieces for later use, soak the dried chili peppers in water, slice the garlic, and cut the green onions into sections for later use.
2. Put the cut chicken pieces into a bowl, add 1 spoon of pepper, 1 spoon of cooking wine, a small amount of minced ginger, half a spoon of salt and marinate evenly for 10 minutes, then add 1 spoon of dry starch and 1 spoon of sesame oil to lock in moisture, so that the chicken pieces will be crispy when fried.
4. Add more oil and a small amount of sesame oil to the fryer, the oil temperature is 60%, and fry the chicken pieces in the pan until golden brown and remove the oil. The oil temperature is heated to eighty, and then fried once again to fry it to jujube red, and remove the oil control.
5. Leave the bottom oil in the wok, heat the oil on low heat until it is 50% hot, add 3 tablespoons of Sichuan pepper and fry until fragrant, then add about 1 bowl of dried chili pepper and stir-fry continuously to make it spicy. Add 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, half a tablespoon of sugar, 1 tablespoon of sesame oil, an appropriate amount of salt and chicken essence to the seasoning bowl, add 2 tablespoons of water and mix well.
6. Pour the fried chicken pieces into the pot, turn to high heat and stir-fry for a while, pour the seasoning mixed in the previous step into the pot along the edge of the pot, stir-fry quickly over high heat, and finally add shallots and garlic slices and stir-fry a few times to get out of the pot and put on the plate.
- Lao Jing said -
These six kinds of chicken practice are my favorite food on weekdays, everyone likes to collect it, the choice of chicken I generally use three yellow chicken or chai chicken, the price is not too expensive, it is not recommended to use the white feather chicken of the kind of white chicken, too greasy, poor flavor, sometimes the cooking is not delicious, not necessarily a problem with cooking, but a problem with the ingredients. #三九天来啦#
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