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1) Roast chicken with charcoal
Main material:
1 Guangdong Jing Qingyuan chicken (about 650 grams), star anise, cinnamon, tangerine peel, fragrant leaves, salt, crispy water, chicken powder each appropriate amount.
Production process:
Step 1: Rinse the blood water of the Qingyuan chicken, after fishing out and drying the water, add the star anise, cinnamon, tangerine peel, fragrant leaves and salt, after mixing and marinating for 5 hours, brush the surface of the chicken with crispy water (made of large red Zhejiang vinegar, maltose and white vinegar), then hang it up and blow dry the skin with a fan.
Step 2: Put the fruit trees in the oven, burn until there is no smoke, add the air-dried Qingyuan chicken, roast for about 25 minutes - until the chicken skin is crispy and the meat is cooked, take it out and remove the large bones, and finally chop it into small pieces and put it on the plate.
Step 3: Decorate the plate
2: Festive chicken (ginseng steamed wetland chicken)
Native chickens on the wetland (180 days, about 2.5 to 3 pounds), fresh ginseng.
seasoning:
Fine salt, peanut oil, salt baked chicken powder.
Step 1: Slaughter and dehair the local chickens, wipe them on the inside and outside, and marinate for 15 minutes.
Step 2: Stuff fresh ginseng into the chicken belly, plate the whole chicken, pour a small amount of peanut oil, steam in the steaming cabinet on high heat for about 40 minutes; blanch the shrimp in the pot, drain the water and set aside; the crab is steamed separately (about 20 minutes in the picture), take out and set aside.
Step 3: Take out the steamed chicken and plate it, add shrimp and crab garnish (this dish is decorated with both water village characteristics and red and tongy river fresh, which is very suitable as a New Year dish), and it is ready.
Step 4: Plating and decorating
3: Red Hot New Year (Yan Family Sister Lu Ge)
Home geese in the home-raised wetland (about 90 days, net weight 3.5 kg), taro, mushrooms, shallots, garlic.
Spices (star anise, fragrant leaves), soy sauce, fine salt, oyster sauce, southern milk, sugar.
Step 1: Slaughter the self-raised goose, remove the hair, wash it, and set aside; the taro and the mushroom are changed into pieces and set aside.
Step 2: Add spices into the pot, add the right amount of water, cook for about 10 minutes to taste, remove the dregs and retain the water, add soy sauce, salt, oyster sauce, southern milk, sugar, mix into a sauce and set aside.
Step 3: The treated goose is drizzled with sauce inside and out, and the goose belly is stuffed with green onions and garlic with a knife and marinated for a while.
Step 4: Heat the oil in a pan, put in the goose and turn it continuously, evenly color the goose skin to different parts, then pour in the sauce, slow heat until the goose is cooked, fish out and let it cool.
Step 5: Leave the remaining goose oil and juice in the pot, put bamboo grate at the bottom of the pot, add taro and mushrooms, cook for 45 minutes, and then put on the plate.
Step 6: After cooling the goose chops, spread on the taro mushrooms, drizzle with a little goose juice, and serve.
Step 7: Decorate the plate.
4) Washoku pork knuckle chicken
Ingredients: 1 chicken (net weight 1 kg), pig's feet 100 g, green onion knots 50 g.
Seasoning: 70 grams of ginger slices, 10 grams of rock sugar, 50 grams of homemade roast chicken sauce, 10 grams of salt, 50 grams of rice wine, 10 grams of chicken powder, 30 grams of sugar, 5 grams of light soy sauce, dark soy sauce, salt.
Step 1: Wash and drain the chicken, break the leg bones and sternum, add salt, green onion knots, chicken powder, marinate for 1 hour and set aside.
Step 2: Chop the pork knuckles and cook in boiling water for 2-3 minutes. Heat the pot and add the pork knuckles, release the raw soy sauce seasoning, old soy sauce to mix, heat red for 6-7 minutes, and finally collect the juice on high heat to color.
Step 3: Take the earthen bowl, put in the pork knuckle, ginger slices, rock sugar pad bottom, put in the chicken, spray in rice wine, brush the surface of the chicken with the sauce, seal it with tin foil, put it into the oven, keep it at about 180 degrees on medium heat, and bake for about 2 hours.
Key: to bake in one breath to form, can not open the tin foil in the middle, so as not to open the aroma volatilize after opening, unseal after the table, to maintain the aroma of the chicken. The heat is mastered at 180-200 degrees to ensure that the chicken is bright red and full of body shape.
peculiarity:
This dish evolved from the native chicken pot, which has less soup and a stronger taste than the local chicken pot. This dish changes the previous low-heat cooking system to roasting, when the chicken tastes more into the soup, and the grilling makes the taste of the chicken itself. The chicken is roasted with the pig's feet, because when roasted, the chicken is dry, the pig's feet are greasy, and the oil flowing from the pig's feet can penetrate into the chicken, and at the same time, the aroma of chicken and the aroma of the pig's feet are integrated with each other, and the taste is very good.
Homemade grilled chicken sauce: 1 bottle of spicy girl, 300 bottles of barbecue sauce, 1 bottle of seafood sauce, 100 grams of meiji fresh, 30 grams of maltose, and mix well.
5) 3 cups Cantonese chicken
Chef Zhao combined three cups of spices (one cup each for rice wine, sesame oil, and soy sauce) into one, and made a three-cup juice with a refreshing vegetable flavor, a slightly spicy taste, and the spirit aroma of brandy.
Production process:
Step 1: Wash and deboned the chicken thighs, trim the skinless side, add salt and vegetable juice and marinate for 30 minutes.
Step 2: Heat the pan in the bottom oil until it is 50% hot, add the marinated chicken thighs and fry until they are slightly yellow on both sides, then remove the knife and change it into small pieces.
Step 3: The pot into the bottom oil to burn to 50% hot, down into the ginger slices 5 grams, green onion pieces 10 grams of stir-frying, put chicken thighs 300 grams, add three cups of juice 80 grams of high heat to boil, put fresh nine layers of tower, red pepper slices each 10 grams to burn for 2 minutes, during the need to constantly shake the pot, so that the aroma of the nine-layer tower penetrates into the chicken, until the juice is thickened, from the pot to plate, garnish fresh nine-layer tower 5 grams can go to the dish.
Three glasses of juice:
1. 1000 grams of parsley, 500 grams of carrots and tomatoes, 20 grams of fragrant leaves into the pot, add 5000 grams of water on high heat and turn to low heat for 40 minutes, turn off the heat and drain into vegetable water.
2. Add 1500 grams of flower carving wine, 2 kg of light soy sauce, 1 kg of rock sugar, 500 g of sauce (a kind of spicy soy sauce) and 200 g of brandy to each 2500 g of vegetable water.
6) Stung head hand torn chicken
Jellyfish head and three yellow chicken are added to the dish, and directly mixed with salt and fire chicken ingredients, the method is novel.
Ingredients: 1 yellow chicken, 200 grams of Weihai sting head
Accessories: 5 grams of chicken ingredients, 30 grams of green onions, 20 grams of ginger, 5 grams of sesame oil, 3 grams of shallot oil, 5 grams of salt, 3 grams of chicken essence
Step 1: Slaughter and wash the three yellow chickens, rinse them with water for 30 minutes to remove the blood.
Step 2: Add water to the pot, add green onion and ginger to the boil, put the bleached three yellow chicken into the cooking water and bring to a boil, then heat it for 15 minutes, turn off the heat and soak for 5 minutes, then fish out and rinse, put it in the refrigerator and cool, tear it into chicken strips by hand and set aside.
Step 3: Rinse the jellyfish head to remove the saltiness (no need to rinse the water, otherwise it will shrink and it will age easily) and cut into thin wires.
Step 4: Mix the chicken shreds and jellyfish with sesame oil, shallot oil, salt, salt and chicken mixture.
Step 5: Decorate the plate
The key to production: to choose a good quality jellyfish, the taste will be more crisp.
Trial Review:
Using salt and fire ingredients and oil to produce a compound aroma type, the taste of the dish is very fragrant, the flavor type is innovative, and it is a good cold dish in all seasons. The salt and fire ingredients have a stronger taste of sand ginger, do not put more, otherwise it will suppress the aroma of chicken. In addition, the cost of cooking chicken with cooked salt in the market can be lower and the taste is good. It is best to add some coriander to this dish to make the color match more vivid.
7) Bamboo tube wild mushroom bamboo soup
500 grams of chicken butter, 50 grams of dried matsutake mushrooms, 25 grams of bamboo thorns, 1 kg of water. seasoning:
10 grams each of pepper and salt, 15 grams of ginger, chicken powder and chicken essence.
The chicken is slaughtered and cleaned, cut into large pieces, blanched in hot water, removed from the blood water, and put into a bamboo tube together with matsutake mushrooms, bamboo and all the spices and water, seal the mouth with tin foil, steam for 6--7 hours, and get out of the cage.
8) Spicy chicken casserole
Ingredients: Chicken thighs, bell peppers, onions, carrots, celery, salad oil, salt, green onion, ginger, garlic, peppercorns, dried chili peppers, soy sauce, Pixian bean paste, white sesame seeds, white sugar
Step 1: Chop the chicken thighs into cubes, cut the green peppers (or peppers), and cut the onions into chunks.
Step 2: Cut the carrots into thick slices and the celery cutter into a dry or casserole dish at the bottom.
Step 3: Do not put oil in the pan, the chicken skin is facing down, and fry the oil on medium-low heat - it can produce a lot.
Step 4: After the chicken skin oil is separated, stir-fry over high heat until it changes color, xia pi county watercress, a small amount of dark soy sauce and sugar.
Step 5: Stir-fry for a while, the chicken will come out of the water, if the water is not much, you can add a little soup, not more than half of the chicken.
Step 6: Cover the pot and simmer over medium heat and fry the water dry. Add or no salt depending on taste. Pixian watercress itself has a salty taste, at this time put in the chopped onion and green pepper (or pepper) into the pot and mix well to turn off the heat (vegetables do not have to be fried).
Step 7: Take another pot, heat up a little more oil, and sauté chives, ginger and garlic.
Step 8: Add the peppercorns and dried red peppers and stir-fry until fragrant, then turn off the heat. Cover these over the chicken and sprinkle them with white sesame seeds.
Step 9: Decorate the plate.
9) Fresh peppered chicken
300 grams of chicken thigh meat, 100 grams of green and red beauty pepper, ginger, onion, garlic, millet pepper, green peppercorns, and green onions.
Salt, monosodium glutamate, chicken powder, spicy fresh dew, Donggu yipin fresh, glutinous rice flour each appropriate amount.
Step 1: After the chicken thighs are boneless and chopped, wash and drain, drain and add beer, salt, monosodium glutamate, glutinous rice flour for marinating preparation (add glutinous rice flour to fry out the crisp taste, corn starch fried out is relatively hard).
Step 2: Dip the marinated chicken thighs into 50% hot oil temperature and fry until golden brown, raise the oil temperature and fry them twice, pour the drainage oil.
Step 3: Leave the bottom oil in the pot, add green onion, ginger and garlic to sauté, pour in green and red pepper and stir-fry, pour out and set aside.
Step 4: Put a little oil in the pot, pour in the millet pepper and stir-fry, pour in the fried chicken, add salt, spicy fresh sauce, Donggu yipin fresh, green peppercorn seasoning, stir-fry the aroma and pour the fried green and red peppers and stir-fry evenly, and finally sprinkle the green onion and plate.
10) Stir-fried chicken with sour chili peppers
Step 1: A chicken (weighing about 500 grams) is slaughtered and cleaned, chopped into small pieces, salted, cooking wine and corn starch marinated for 5 minutes; 100 grams of homemade sour peppers are washed away to remove excess salt, chopped and retained.
Step 2: Heat the pan in wide oil to 60%, slide the marinated chicken nuggets for 30 seconds and drain the oil.
Step 3: The pot is blanched thoroughly, 50 grams of salad oil is burned to 50% heat, 15 grams of dried chili rings, 10 grams of garlic and green onion are simmered, add sour chili peppers and stir-fry to make the aroma, put in chicken nuggets, quickly add 8 grams of soy sauce, 5 grams of dragon brand soy sauce, 3 grams of salt, monosodium glutamate, 2 grams of pepper powder, pour in 4 grams of mountain pepper oil, 2 grams of mustard oil, sprinkle 8 grams of garlic leaves and turn over the pot.
Step 4: Plating and decorating.
Homemade sour peppers:
Hunan local green chicken intestine pepper washed, placed in a ventilated place to dry, into the altar, add an appropriate amount of salt, white vinegar, peppercorns and mix well, pour in cooling boiling water (the height is not over the raw materials prevail), sealed and marinated for 1 month.
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