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Tip one: Beer
Old chicken is most suitable for cooking with beer, beer can not only make old chicken more tender, but also the finished product tastes pure, tender and delicious. With these two methods no matter how old he is, chicken is guaranteed to be easy to get.
Tip two: vinegar
The old chicken is simmered over a fierce fire, the meat is hard and unpalatable, if you can first soak it with cold water and a small amount of vinegar for about 2 hours, in the cooking, the meat will become tender.
Tip three: Casserole
Is there a casserole? Put the whole chicken in a casserole dish, pour water, put a green onion, put garlic, remember not to put salt, the more you put salt, the older you cook. Simmer for a few hours, the soup is yellow and particularly fragrant, and at this time, according to your own taste, you are putting some salt. This will have the smell of a mother
Tip four: Egg whites
Chicken breast is very tender and cannot be burned for a long time. After thawing the frozen chicken breast, drain the water, preferably with a towel to suck it up. Then cut the chicken into chunks, add some salt, add 1 egg white, stir to feel the chicken is shiny, add 1 spoonful of starch and marinate for a while.
Tip five: Grab it
After adjusting the water starch, put it for a few minutes, and then scratch it a few times, the more times it is more tender, but if you scratch too many times, you will feel that the flesh is unreal.
Comes with 20 famous chicken recipes from all over the world
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Today, we will list the practices of various chicken dishes for everyone, from which you can absorb the essence and innovate dishes.
Tea smoked chicken
method:
1: Wash the whole chicken and air dry for 2 hours.
2. Marinate the chicken in marinade for no more than 2 hours.
3: Sauté ginger, green onion and green onion until translucent, add white wine, chicken sauce, water, black soy sauce and rock sugar and bring to a boil.
4: Put the chicken in and cook for 10-15 minutes, turn off the heat.
5: Turn the chicken to the other side every 10 minutes and cook for 1 hour.
Smoking:
Tea leaves, dried roses, brown sugar, rice, and water.
Preparation of the excipient:
1: Put the smoker into a small yarn bag, put it into the pot, cover the pot and burn until the smoke comes out.
2: Put the cooked one in and smoke it for 8 minutes.
Shaoxing drunken chicken
A料：
1 tbsp Shaoxing wine, 1/2 tbsp sesame oil.
Material B:
1 bottle of Shaoxing wine, 1 cup of vegetarian oyster sauce, 1 tbsp sugar.
1: Wash all the ingredients, wash and drain the chicken thighs, smear with Ingredient A and green onion and ginger, move into the steamer and steam on high heat for about 20-25 minutes, remove and let cool, leave the soup for later.
2, put ingredients and B ingredients in the pot to boil, turn off the heat, let it cool, add chicken thighs and soup, put it in cold water to cool rapidly, put it in the refrigerator freezer for 1 hour, and then move into the refrigerator room for about 6 hours, take it out, cut it into pieces.
Gourd chicken
1, the chicken slaughtered and hair, offal, washed, put in water for 30 minutes, remove blood stains, chop off the feet and feet.
2: Put in a pot of boiling water and cook for about 30 minutes.
3: Remove, cut off the tendons on the leg bones, put them into the steaming pot, inject 1500 ml of broth, submerge the chicken body, and then add rice wine, soy sauce and fine salt.
4: Put the green onion, ginger, cinnamon and star anise on the chicken, steam it in a cage for about 2 hours, take out and pick up the green onion, ginger, cinnamon and star anise, drain the water, and cut the chicken open along the vertebrae.
5: Add rapeseed oil to the wok, heat the chicken to 80% heat, push the back of the chicken down into the pot, stir it with a hand spoon, fry until golden brown, and drain the oil into a colander.
6: Bring the chicken's chest up, roll it together by hand, gourd-shaped, put it on a grilled plate, and bring a small plate of pepper salt and pepper when serving.
Baile smoked chicken
A料
(Cloves, large ingredients, fennel, peppercorns, mountain chestnuts, sand kernels, nutmeg, cinnamon, cinnamon, cinnamon) salt, chicken soup, sugar each appropriate amount.
1. Slaughter the live chickens, release the blood, that is, soak them in hot water and burn the feathers. Wash the inside and outside of the chicken with clean water and drain the water. The chicken legs are then nestled in the abdomen, the wings are on the back, and the head is under the armpits to make the shape beautiful.
2, put the chicken blank in the pot, put the material A in the gauze bag in the pot, add other spices (the proportion of table salt is: about 600 grams of refined salt per 20 kg of white chicken), mix with the old soup and water (to submerge the chicken body).
3: Bring the soup to a boil over high heat, skim off the foam, cover and reduce the heat to simmer. The specific cooking time depends on the breed and size of the chicken, generally 1-2 hours.
4: Remove the cooked chicken and let it cool before smoking. When smoking, the temperature of the smoking pot is about 120 ° C, and the sugar is put into the bottom of the pot twice, every 7.5 kg of cooked chicken, and 50 grams of sugar are added each time.
5: Put the chicken on an iron grate, add the pot lid and smoke for about 30 seconds each time, the smoked chicken, the chicken outside the body coated with sesame oil or cooked bean oil can be eaten.
Texas Grilled Chicken
(1 g each of peppercorns, star anise, tangerine peel, cinnamon, fragrant leaves, cloves, grass fruits, nutmeg, sannai, licorice, cumin)
1: Take a bowl of maltose, add 3-4 tablespoons of water to the bowl, dilute the maltose, and stir well.
2: Treat the tender chicken cleanly, wash the epidermis and inner abdomen, wipe dry and set aside.
3: Put the dried chicken in maltose water, spread evenly and remove.
4: Bring soy sauce to a boil, bring to a boil over low heat, add Ingredient A, keep the heat on low heat and cook for 1-2 minutes, add water to boil and reduce heat to continue cooking.
5: Take another net pot, pour in the salad oil and burn until it is 80% hot, add the tender chicken to the oil and fry until golden brown, then fish it out, put it into the large cooking pot and set aside.
6, pour "4" into the large boiling pot, the soup is best just over the chicken body, if not enough, add the right amount of water, cover the pot lid, bring to a boil on high heat, skim off the foam, add the right amount of salt to a low heat and simmer for about 1 hour and 15 minutes, until the chicken is crispy.
7: Remove the tender chicken and plate it.
Grilled chicken
(Aroma, grass fruit, peppercorns, licorice, star anise, cinnamon, sand kernels, cardamom, cloves, cumin) salt, monosodium glutamate, sugar, soy sauce, water each appropriate amount.
1: Slaughter the chickens, clean them up, drain the water and dry the skin.
2: Rub the honey evenly on the chicken skin, dry it and put it on a foil-lined baking sheet, put it in the preheated oven and bake it at 180 degrees on a heat until one side is colored, then turn over the side and bake the other side to color it.
5: Pour water into a pot and bring to a boil, add Ingredient A, add salt, monosodium glutamate, sugar, soy sauce, ginger, green onion and garlic and simmer for 1 hour.
6: Beat the dregs, put in the roasted and colored chicken, turn the heat to low for 2 hours after boiling on high heat, soak for 1 hour after turning off the heat, and when eating, it will be hot.
Fu Li set roast chicken
(Cinnamon, galangal, sand kernel, peppercorn, Yamana, tangerine peel, cloves)
1, slaughter the chicken, drain the blood, hot water, dehair, wash, open a small opening in the neck of the shoulder, take out the sac; then wash the bone with water.
2. Then use the back of the knife to break the thigh bone, cross the two legs from the upper opening of the anus into the chicken belly, and then penetrate the right wing from the slaughtered knife edge so that the wing tip is exposed from the chicken mouth. The chicken head is bent back and pinned under the chicken bladder, and the left arm is pinned inward on the back, in line with the right arm. Finally, the two chicken feet in the chicken belly are stretched out and the chicken belly is held up.
3, hang the chicken in a cool place, dry the water, use a brush dipped in caramel to spread the chicken body, spread well and fry it into a large oil pan to a golden brown, and leave the remaining oil for other purposes.
4, put enough water in the large pot, put material A into the gauze bag, tie the mouth of the bag, put it into the pot, boil the water, then add sugar and salt to make a good taste, put the fried chicken neatly in, boil it on high heat, skim off the foam, cook it for 5 minutes, flip the chicken up and down in the pot once, cover the pot, change to simmer for 4--6 hours, until the meat rots and debones.
5, the marinade of boiled chicken should be properly stored, and then used later, the more fragrant the old brine is used. The spice bag is fished out after the chicken is cooked, and then put in the next time the chicken is cooked, which can generally be used 2--3 times. If you make a chicken, you can use a casserole, reduce the amount of spices, or use some marinade.
Ditch gang smoked chicken
(20 grams of cinnamon, 15 grams of cloves, 10 grams of white root, cinnamon, tangerine peel, 10 grams of grass cardamom, 5 grams each of five-spice powder, pepper, nutmeg, sand kernels, and dried ginger), 100 grams of white sugar, 60 grams of sesame oil, 15 grams of monosodium glutamate.
1. Slaughter the baby rooster and tidy it up.
2, put the chicken on the board abdomen upwards, use a knife to cut the middle of the chicken ribs and vertebrae, and fold it with your hands, and then use a small wooden stick to put it into the belly to prop up, and then open a small opening at the tip of the chicken breast, cross the chicken leg into the mouth, cross the wings into the mouth, and then dry the surface water for use.
3. Put Ingredient A into a cloth bag and put it in the pot.
4: Mix ginger, five-spice powder, pepper and MSG in a pot with clean water.
5: Soak the chicken in a pot for another hour, then cook over low heat until half cooked with salt, then continue to cook until mature, take it out and smoke it while it is hot, and spread sesame oil on the chicken before smoking.
6: Put the chicken into the grate in the pot, when the bottom of the pot is boiled until it is slightly red, add sugar and smoke for 2 minutes, then turn the chicken body and smoke for another 2 or 3 minutes.
Tips:
1, boiled chicken to master the heat, rotten and not scattered, in order to maintain a complete chicken shape, in order to facilitate the next process;
2, the smoking time should not be too long, otherwise the color is too heavy, affecting the appearance;
3, when mixing fresh ginger, five-spice powder, pepper, monosodium glutamate can also add spicy powder, the taste will be more delicious.
Sesame crispy chicken
Marinade:
Huai salt, roast goose sauce, peanut butter each appropriate amount.
Head:
Minced garlic, fresh minced ginger each appropriate amount, white sesame seeds 1 two.
Top coat:
Roast chicken crispy water, egg whites.
1, wash the chicken, marinate with marinade into the flavor, boil a pot of boiling water to blanch the chicken skin, hook it with a double ring hook, roast the chicken crispy skin water, hang in the ventilation place and blow until the skin is 70% dry.
2: Brush the chicken evenly with egg whites, wrap in white sesame seeds and blow dry again with a fan.
3: Preheat the oven to 210 degrees, put the chicken into the oven and cook it out, and fry it in oil until the skin is crispy.
Gangnam Hundred Flowers Chicken
seasoning:
Salt, flavor powder, sesame oil, rice wine, dry powder, wet powder, pepper, raw oil each appropriate amount.
1. Slaughter the chicken, cut it from the neck to the tail end on the back of the chicken, slowly peel off the chicken skin from the wings on both sides, cut off the chicken head, wings and tail and steam it first.
2. Remove the fat in the chicken skin, lay the skin of the whole chicken flat on the cutting board, and poke a few small holes with the tip of the knife
After steaming, the chicken skin does not shrink too much, then lay the outer skin of the chicken down and then pat a thin dry powder on the inner skin of the chicken.
3: Mix the shrimp gelatin and crab meat well, spread it on the chicken skin, cover the chicken skin slightly, and finally use egg white to smooth the shrimp and crab meat stuffed on the chicken skin.
4, under the pot of oil to 60% hot, put in the "3" fried until golden brown, fished up, the oil temperature rises to 70% heat, and then put in the "3" to force out the oil inside, cut the cutting board into three strips, each one is then cut into 8 pieces of Japanese shape, the chicken skin is upwards, and the chicken head, wings and tail are put into the dish together, and the original shape of the chicken can be served.
Wood turkey
1, the chicken slaughter, dehair, remove the internal organs, wash away the blood, change the knife into a block.
2, the pot into the lettuce oil to 50% heat, under the chicken nuggets on low heat and stir-fry until the skin color is golden brown, add red pickled pepper segments, garlic seedling segments, ginger slices each, add fish is fish sauce fried until the chicken nuggets are colored, add water to soak the chicken nuggets, add raw peanut kernels, garlic cloves and boil over high heat, then turn to low heat for 30 minutes, turn off the heat and set aside.
3: Sprinkle green pepper rings and chopped chives before cooking.
Fish is fish hot sauce:
1: 350 grams of red dates are pitted and chopped, 300 grams of dried shiitake mushrooms are crushed into powder, (fish is) 250 grams of dried fish are picked out of impurities and crushed into powder.
2: Heat 1500 grams of salad oil into the pot to 50% heat, add 200 grams of minced ginger, 150 grams of chopped green onion and stir-fry the aroma, add 2000 grams of Pixian bean paste (minced), 800 grams of Lee Kum Kee spicy sauce, 400 grams of Guilin pepper sauce and red jujube crushed stir-fry out of the incense, add shiitake mushroom powder, fish is dried fish powder and continue to stir-fry for 5 minutes.
Imperial Sweat Steamed Chicken
1: Wash the chicken, brew it with running water for 2 hours to no blood, cut the belly of the chicken with two knives, put it in the basin, add salt and soy sauce and marinate for 10 minutes, set aside.
2: Add vegetable oil to the pot, cook until 50% heat, add pork belly and fry over low heat until golden brown on both sides, remove and set aside.
3: Add water to the pot, add sugar, old soy sauce to boil, add chicken powder to mix, put in the marinated chicken on high heat for about 2 minutes until the epidermis is tightened, remove the dried water, spread evenly on the surface of the chicken with old soy sauce, and simmer the chicken, chicken liver, chestnuts, pork belly pieces, chicken gizzards, ginger slices, red dried peppers, and simmer again in the original soup of the chicken for 1 hour.
4, open the lid, see if the soup is enough (because some of the tile tanks will leak), and then cover the lid with a small heat simmer for 1 hour, until the soup is viscous, golden in color, the skin moisture will dry when away from the fire, sprinkle homemade spice powder, monosodium glutamate and green onions.
The essential:
In the simmering of the chicken must use the tile pot, with a honeycomb coal stove, when the chicken simmered for 1 hour after the lid is opened, to see if the soup is enough, because some of the clay pot will leak after a long time, if you find that the water is not enough, you need to add the original soup of the hot chicken, the amount is not over the chicken wings as well, and then the lid is covered and simmered for 1 hour.
Spice powder:
800 grams of nucleotides, 200 grams of amino acids, 150 grams of monosodium glutamate, 5 grams of chicken bone powder are mixed and ready.
Full of fragrant chicken
1: Pour the pre-prepared fragrant chicken juice into the bucket and set aside.
2, sprinkle dried peppercorns, dried red peppers, clean pork skin, water hair money mushrooms in a hot casserole, drizzle with the seasoned fragrant chicken juice, mix the fragrant chicken material, add the broth to heat over low heat, stir evenly.
3, clean the open wolf pheasant, put the eggs in the belly of the wolf pheasant, put it into the casserole, add an appropriate amount of broth, cover, boil over medium heat, change to low heat for 2--2.5 hours.
4, heat for about 30 minutes, open the lid, use a toothbrush to brush the spice powder on the wall of the casserole into the soup in the pot, brush at least twice during the heating process, so as to be more flavorful, the soup is constantly poured on the back of the chicken, the taste is more uniform. Use a large spoon to constantly turn the wolf pheasant, because the pork skin is added to the inside to prevent the paste.
After 5 or 2 hours, change the heat to collect the juice, use a spoon to pour the soup on the back of the chicken, until the soup becomes thick, just like abalone juice, add chives, cover, put the casserole in the bamboo basket and serve.
Fragrant Chicken Juice:
Pour 180 grams of Shaoxing rice wine, 40 grams of Lee Kum Kee oyster sauce, 45 grams of jiale spicy fresh sauce, 20 grams of jiale fresh sauce, and 60 grams of donggu yipin fresh into the basin, stir well.
Fragrant Chicken Ingredients:
Whisk white coriander, thyme, star anise, cinnamon, coriander, nutmeg, lemongrass, cumin, spirit grass, pepper, dried yellow ginger, cloves, fragrant fruit, grass fruit, rosemary, dried ginger, grass coriander, fragrant sand into a powder, take 15 grams, add 2 grams of salt, 5 grams of chicken essence, 1 gram of thirteen spices, 3 grams of sugar, stir well to form a fragrant chicken feed.
Linyi fried chicken
1: Heat the pot, add peanut oil to heat, add peppercorns, cinnamon, baizhi, green onion and ginger, sauté until fragrant, add chicken nuggets, sauté on medium heat for 3 minutes, sauté until muscle meat shrinks and turns white, add dried chili peppers to simmer the aroma of chili peppers.
2: Add stir-fried chicken ingredients (fennel, peppercorns, cinnamon, white root, cardamom, sand kernels, grass fruits ground into powder), add soy sauce, broth, add salt, bring to a boil on high heat and reduce heat to simmer for 40--50 minutes.
3, 40 minutes later, collect the juice on high heat, add garlic slices, green and red pepper slices and stir-fry, add chicken essence, MONOS glutamate and stir-fry evenly, drizzle with oil, start the pot, put it in the pot and serve.
Ginger hot nest chicken
1: Wash half the rooster, put it into the pot, add water, ginger slices and green onion and cook for 15-20 minutes, when the chicken is broken, fish out naturally and let it cool, change the knife into pieces.
2, another pot, under the rapeseed oil to 30% heat, down into the small yellow ginger minced low heat simmering, down into the chicken nuggets stir-fry for 20 seconds, pour in the original soup of boiled chicken to drown to half of the chicken, adjust the salt and stir-fry until the soup is about to dry, add soy sauce to turn well, hook the thick mustard, add vinegar 8 grams, sprinkle coriander leaves, drizzle sesame oil and turn well to get out of the pot.
National goose old rooster
1. Slaughter the chickens and chop them into evenly sized pieces for later.
2: Peel the burdock, change to 0.2 square cubes, add broth and simmer for 10 minutes.
3: Heat the pot, put in the mixed oil and burn until it is 80% hot, add peppercorns, peppercorns, green onions, ginger, dried chili peppers, chicken nuggets and stir-fry the aroma, then add fried chicken powder, soy sauce, stock, put into the pot and press for 18 minutes, deflate, old soy sauce residue and set aside.
4: Raise the pot, add peanut oil, peppercorns, green onions, ginger, chicken nuggets, sauté the flavor when the flavor is fragrant, add oyster sauce, stir-fry chicken soup, burdock simmer for 10 minutes, add the old soy sauce to adjust the color, put green and red pepper grains.