Jiangxi three cups of chicken
Procedure steps:
1, cut the cut half of the water chicken (when buying it can be cut well) in a pot, and then sprinkle with a little salt, pepper, cinnamon, star anise, cumin; Add half of the soy sauce and half of the old oil (fresh in June).
2: Stir the chicken and spices evenly for marinating
3. Cut the ginger into slices, garlic cloves, onions, peppers, and cut them into small pieces
4, when the pot is hot, pay attention to the pot to be dry, do not have water; first put in the chili sauce (the amount of chili sauce according to their own taste) down to fry, fry until the aroma is emitted, so that the nitrite can be fried out
5: Stir-fry the chili sauce until fragrant, then add other accessories, onions, garlic, ginger and stir-fry
6: Stir-fry evenly, add the marinated chicken and stir well
7: Add braised soy sauce, oyster sauce and rice wine 30 ml at this time
8: Stir-fry the garlic. Wait until the juice is collected before adding the chili peppers and stir-frying.
9, continue to stir-fry, a fragrant three cups of chicken is done!
Shanghai white chopped chicken
method:
1: Remove the three yellow chickens from the internal organs and wash them, and put some ginger slices and green onions into the chicken's abdomen. Then add water, chicken (add chicken in cold water), green onion, ginger slices and cook together. After the water boils, cook on medium heat for 30 to 40 minutes, remember to add salt before coming out of the pot.
2: Prepare the dipping sauce: chives, minced ginger, soy sauce, sesame oil.
Note: The soup of boiled chicken must not be thrown away, skim off the oil slick on the soup, and add your favorite vegetables, such as winter melon, spinach, etc., to become a nutritious and delicious soup.
Changshu is called flower chicken
1. First use the back of the knife to break the bones of the chicken leg so that it can be folded and formed;
2. Add shallots, ginger, garlic, salt, oyster sauce, cooking wine, pepper and other seasonings to the chicken;
3. Massage the seasoning into the chicken;
4. Sauté the peppercorns until fragrant;
5. Sauté the fragrant peppercorns with a rolling pin and crush them;
6. Add to the chicken and marinate together, cover with plastic wrap, put it in the refrigerator, marinate for more than an hour, take it out in the middle and turn it over;
7. Soak the dried lotus leaves in cold water for a while;
8. Use cold water and white wine together to make noodles;
9. Combine the dough into a dough with moderate softness and hardness;
10. Spread five spice powder and pepper on the marinated chicken;
11. Cut the onion and shiitake mushrooms into strips and set aside, put the shredded shreds into the remaining juice of the marinated chicken and mix well;
12. Stuff the mixed shredded shiitake mushrooms and other spices such as onion, ginger, garlic and other spices into the chicken belly;
13. Place in a soaked lotus leaf and wrap it up;
14. Roll out the dough into a large round sheet and roll out into a round piece of suitable size, placing the lotus-covered chicken in the middle;
15. Wrap it in dough and place it in a baking dish brushed with oil;
16. Preheat 160 degrees, medium and lower layers, bake for 80 minutes, knock out the dough, peel off the lotus leaves, and the delicious flower chicken is in front of you; knock out the dough and remove the lotus leaves;
17. A knife is broken in the middle, and there is a lot of content in the abdomen;
Yunnan gas pot chicken
Directions: Put the chicken into steam pots, add cold water, green onion, ginger slices, steam for about 4-5 hours, until the chicken is steamed. Pick up the green onion and ginger and sprinkle the seasonings on the table.
Fujian fragrant dew whole chicken
Method: 1, clean the chicken, cut from the back, and then cut 3 knives, put the chicken belly upward into the stew bowl, spread the ham slices, shiitake mushrooms, add spices, chicken soup. 2: Put a small cup filled with sorghum wine and cloves in the bowl, cover and seal it tightly, steam for 2 hours and then take out the small cup in the bowl.
Guangdong Thousand Islands Juice Chicken Ball
Directions: 1. Slice the chicken thigh, add salt, monosodium glutamate, corn starch, flour and water for 20 minutes, and slide into a ball in 40% hot oil. 2: Leave the bottom oil in the pot, put a little garlic and Thousand Island juice, then put the chicken balls in, add the soup, salt, chicken powder, sesame oil, pepper, hook the pot and put it on the plate. 3: After blanching the mustard hearts, leave a little bottom oil in the pot, put the mustard hearts cooking wine and stir-fry the soup slightly, and start the pot yard on the side of the chicken balls.
Sichuan lollipop chicken
Directions: 1. Chicken jijing uses rope to tie wings and legs. 2. Use bamboo needles to pierce the thick part of the meat, cook it and then fish it out to cool. 3. Take the meat and leg meat, gently pat it loose with a wooden stick, then tear it into chicken shreds and plate it, surround it with green onion and pour it with spices.
Shandong Dezhou grilled chicken
Preparation Method:
1. Slaughter the live chickens, remove the internal organs, and wash them with water. Insert the left wing of the chicken from the knife edge under the neck so that the tip of the wing sticks out from the inside of the mouth and is pinned to the back of the chicken; the right wing of the chicken is also pinned to the back of the chicken. Then gently break the leg bones with the back of the knife and cross them, and stuff the two claws into the chicken belly to dry the water.
2. Add 50g of caramel and 50g of water to the chicken. Heat the wok and add oil to 80% heat, add the chicken to the frying until golden brown, drain the oil.
3. Add water to the pot (to submerge the chicken), put the dynamite chicken into the pot, add the spiced herbs (wrapped in a cloth), ginger, salt, mushrooms, soy sauce. Bring to a boil over high heat, skim off the foam, move over low heat and simmer for half an hour, until the chicken is crispy. When fishing chickens, pay attention to keeping the chicken skin from breaking and the whole chicken from breaking.
Xi'an gourd chicken
Its material is the "Wo wo chicken" in Sanyao Village, south of Xi'an City, and the meat is fresh and tender. After three processes of boiling, basket steaming and frying, the finished product is known for its tender skin and tender flesh and mellow taste, and is known as "the first taste of Chang'an".
Production process: (1) Remove the tender hen from the feet, tip, internal organs, rinse with cold water, bundle the chicken into a "gourd" shape with a thin hemp rope, put it into boiling water for 20 minutes, fish it out and put it into the steaming pot, and at the same time add cinnamon, peppercorns, grass fruits, star anise, cloves, galangal, green onion, ginger, ginger, soy sauce, rice wine, fine salt, rock sugar, add chicken soup (submerged chicken body degree), basket steam for about 2 hours to take out, drain the water, pick up the seasoning residue, remove the hemp rope, puncture the eyeballs (to prevent the oil from exploding), put into a plate, and keep the chicken shape intact. (2) Put the rapeseed oil in the wok, heat it 90% over high heat, push the whole chicken into the oil pan with a hand spoon, after 2 minutes, the whole chicken is turned over, fried until it is golden brown, use a large colander to drain the oil, put it into a large grill plate and serve. Bring a small plate of salt and pepper, divide it with a knife and fork and dip it in.
【Process key】 1. Before frying chicken, the eyes should be punctured, drained, and prevent the explosion of human oil. 2. When frying chicken, start frying in hot oil to keep the main ingredient intact form. Instead, warm frying is used to make the oil gradually penetrate into the main ingredient and fry it into a tender outer charred and tender inside.
Northern Shaanxi pork to chicken
Directions:1. A large collection of ingredients, blanch the pork and chicken in boiling water. 2. After washing the pork belly and chicken thighs, cut the pork belly into 1 cm cubes, cut the chicken thighs into cubes, cut the potatoes into water to prevent oxidation from turning black, cut off the green onion, slice the ginger, peel the garlic and set aside 3. Put a little oil in the pot (put some bottom oil), pour the pork belly in, without putting the seasonings and sauté for more than 10 minutes4. The fat in the pork belly is fried, and the meat can be fished out when it turns light brown, so that it does not taste greasy. 5. Put a small spoonful of freshly fried lard in the pot, add the green onion, ginger and garlic, pour in the chicken thigh and sauté, then you can add some white wine until the chicken is fried and dried. 6. Put the pepper in the pot to stir-fry the aroma, put the onion, ginger and garlic to fry the aroma, and then put the chicken and pork into it and fry, 7. In the process of frying, add 1-2 large ingredients, 2 pieces of fragrant leaves, 1 spoonful of cooking wine, 2 spoons of light soy sauce, 1 spoonful of dark soy sauce, the right amount of salt, a small half spoon of sugar to freshen, pour water will not pass the meat or flat with the meat. 8. Cook on high heat for 5 minutes, then add the chopped potatoes and cook for 30 minutes on medium heat to taste salty.
Yunnan ghost chicken
method:
1: Wash the inside and outside of the black chicken and cut it into two halves. Prepare the star anise, ginger pieces, peppercorns, and green onions. Relax the water in the pot, bring the ginger shallots, peppercorns and star anise into the pot and bring to a boil, add the black chicken and boil again, simmer for 20 minutes on medium heat (turn over the noodles in the middle), soak for another 10 minutes and then remove. Cut the ginger into small pieces, mince the garlic and the millet spicy into fine pieces.
2: Wash the parsley, cut into small pieces or chop. Tear the cold black chicken into strips by hand, add ginger and garlic, and millet spicy. Squeeze out half the lemon juice vigorously. Add coriander, salt and mix well to taste.
Xiangxi tea oil rice wine chicken
1, the chicken is processed well, cleaned up, removed the internal organs, take half of it and chop it into pieces;
2, slice the ginger, tea oil into the pot, put the ginger slices to fry until fragrant, and then put in the chicken nuggets and stir-fry a few times to taste;
3: Pour in water and rice wine, simmer over medium heat until cooked through, then open the pot and eat.
Hainan Wenchang chicken
Preparation steps:
1: Cut the neck of the live chicken and bleed, remove the hair and remove the dirt (do not damage the original state of the whole chicken), wash: insert a porcelain soup spoon in the mouth of the chicken vegetarian sac (to facilitate the convection of the soup water from the chicken cavity) twist the chicken foot and insert it into the chicken's lower abdominal hole for fixation: Bend the chicken head back and clamp it with the wing nest, (the purpose is to make the chicken head backwards, without wings to clamp it, but you need to master the shape when cooking the chicken. Put it in the boiling broth and turn it over and heat it up, so that the chicken body is heated and expanded.
2, change to slow cooking (to the soup in the air without rolling out for a degree) about 5 minutes, with an iron hook to lift the chicken, pour out the abdominal soup, and then put into the soup soaked, repeat three or four times, until only cooked (not big and not too cooked), away from the fire after another cold soup soaked slightly cooled out, smeared with a layer of sesame oil, so that the skin color is pale yellow and shiny, cut the pieces during eating, and build a raw chicken shape on the table.
3, condiment blending: there are usually two kinds, one is salty and umami type, made of ginger shredded, garlic, monosodium glutamate, soy sauce, the other is sweet and sour, with white vinegar, sugar, salt, ginger, garlic paste prepared. Chili sauce is also available for later. Folk also have camellia oil or sesame oil mixed with ginger shredded, garlic, orange juice, salt and other condiments, a unique flavor.
Meizhou salt baked chicken
1: Prepare a stainless steel pot, fill it with 10 kg of water, add 15 grams of special marinade king powder (wrapped in gauze) and bring it to a boil over high heat.
Two: According to the formula ratio of 10 kg of water, add 400 grams of salt, 125 grams of sugar, 25 grams of monosodium glutamate, 30 grams of special msglin, 15 grams of ethyl maltol, 25 grams of salt baked chicken flavor, 25 grams of special chicken flavor balm, 20 grams of bone marrow refined chicken powder, a little lemon yellow (color) or yellow branches instead
Three: the raw materials to be processed are washed, and the varieties are opened.
Four: Halogenation schedule
Whole chicken 15 minutes, chicken wings 12 minutes, chicken gizzards 10 minutes, chicken tips 6 minutes, chicken feet 6 minutes. You can put it first according to the long halogen time, the short halogen time is put later, the halogen process is put into the raw material when the fire is turned on, and the brine is opened with a small fire.
Five: When the brine time comes, turn off the heat and simmer for about an hour, then fish out the product and put it into the bamboo frame, blow dry it with a fan and put it in the refrigerator for 3 to 5 hours, and the frozen product has a better aroma and taste.
Six: After the brine is cooled, the brine is still and does not swing. So as not to spoil, you can add some potassium sorbate (preservative) in the summer when the weather is hot.
Seven: The brine can be used repeatedly for a week, each time when only 1/3 of the first pot of ingredients is added. After a week, the new brine is replaced, and the new brine is to leave 1/3 of the old brine.
Note: Salt baked chicken brine soup 10 kg brine chicken products 4 kg products
Dongan Chicken
The traditional production of Dong'an chicken, chopped chicken has "eight big eight small", is to say that the chicken is chopped into eight large, eight small, echoing the past eight immortals table for eating. After the dishes are served, the diners eat eight small pieces, and the large ones need to be packed back for the family. Of course, this tradition is not suitable for the development of today's catering, just chop into thumb-sized pieces.
make:
1: 1 Dongan chicken (weighing about 900 grams) is slaughtered and purified.
2: Add 5 kg of water to the stainless steel soup bucket, add spices (100 grams of green onion and ginger slices, 10 grams of tangerine peel, 50 grams of peppercorns, 5 grams of fragrant leaves), 500 grams of cooking wine, 50 grams of salt, boil and simmer.
3: Bring the stainless steel soup bucket to a boil, turn off the heat, put the chicken into the bucket, soak until it is eight ripe, fish out, and cut the thumb-sized pieces.
4, put 50 grams of rapeseed oil into the pot, cook until 40% hot, 10 grams of pickled pepper and pepper noodles, 50 grams of pickled ginger shreds, 20 safflower peppercorns and stir-fry fragrant, pour in the chicken pieces, add 400 grams of rice vinegar, simmer on low heat, and when there is a little soup left in the pot, put it on the pan.
Open the barrel chicken recipe
Bucket chicken is a famous dish of Kaifeng specialty, which is made of local high-quality hens and simmered in centuries-old soup. Golden color, fat but not greasy, tender and crispy.
Preparation method
1, the hen according to the process requirements slaughtered and clean, chop off the chicken feet, remove the wing tip bone joints, and then open a small opening from the bottom of the chicken wings, take out the internal organs, and then take out the chicken throat from the neck of the chicken, after washing, the chicken leg is fractured from the root, and it is tied with a thin hemp rope.
2: Add salt and peppercorns from the opening of the chicken wings and shake them a few times to make it even.
3. Star anise, white root, grass fruit, cardamom, sand kernel, cinnamon, cloves, galangal, gardenia, etc. are wrapped in gauze into spice packets.
4, white brine soup pot on the heat, after boiling, skim off the foam, pour in the chicken fat, under the chicken billet blanched to a tight skin, and then under the pot, then put in the spice packet, green onion, ginger, cooking wine and fine salt, boil after turning low heat for 8-10 minutes, turn off the heat and simmer for about 6 hours to fish out, and brush the sesame oil while hot, let it cool and then change the knife to eat.
Sichuan Gongbao chicken diced
1: Remove the bones and peel the chicken thighs, wash and cut into diced chicken. Add salt, starch, cooking wine and egg whites and pick well, marinate for more than 2 hours, so that the diced chicken can fully absorb the seasoning.
2: Fry the peanuts in a frying pan and set aside.
3: Put the chili noodles and vinegar together and prepare.
4: Slice the ginger and green onion as long as the middle of the tender core, cut the green onion core into sections.
5: Heat the pot, add the appropriate amount of salad oil, add the green onion, ginger and garlic and sauté until fragrant.
6: Stir-fry the dried chili peppers and peppercorns.
7: Then add the marinated chicken cubes and stir-fry to change color.
8: Season with soy sauce, chili noodles, vinegar and sugar.
9: Add peanuts and rice and stir-fry evenly to get out of the pot.
Chongqing pepper chicken
1: Wash and cut the pepper and the pepper into sections, cut the onion, ginger and garlic into sections or slices.
2: Wash and chop the chicken, use starch, soy sauce, rice wine, pepper and salt to taste well for 5-10 minutes.
3: Pour two or two oils into the pot, add the diced chicken over a warm heat, fry the water and put it out.
4: Stir-fry the peppercorns, add chili peppers and ginger garlic and stir-fry until fragrant, sauté the chicken cubes slightly, add the green onion, salt, sugar, pour in a little sesame oil, and push the pot well.
Chicken in shallot oil
Method: Wash the chicken and put it in the pot, add water, add cooking wine, salt, large ingredients, cinnamon, five-spice noodles, boil and take out the pot together with the soup, cover and simmer for 2 hours, take out the cut into pieces of the pot, then add the green onion and ginger shreds, monosodium glutamate, a little original soup, then boil the oil and pour it on the onion and ginger shreds.
Mandarin duck chicken
Preparation method: 1. After the two chickens are made of whole chicken bones, they are mixed with green onion and fine salt into juice, smeared on the inner wall, then turned over and turned outward, and slightly soaked after shaping. Insert the two wings from the knife edge under the head, lead to the esophagus into the mouth, and divide the left and right mouths into two wings, and set aside. 2. Fill the pork filling from the knife edge into the hen's abdominal cavity and seal it with a bamboo skewer. Barley is filled into the rooster's abdominal cavity and sealed with a bamboo skewer. Blanch the two chickens in a pot of boiling water at the same time until the skin shrinks. In addition, the hen is wiped clean, coated with caramel coloring, oiled, orange-red fished out, put into the container, add the original soup, soy sauce, put into the cage and steam until crispy; then put the rooster into the container, put in the original soup and salt, into the cage steamed until crispy. 3. Decant the original soup of the red and white chickens, the chickens are side by side in a large flat dish, the bamboo sticks are drawn, the shape is shaped, and then the white, vegetable hearts and shiitake mushrooms are put back into the boiling soup pot and blanched, and the ham slices are placed on the chicken's body. 4. Put the white and red soups into the pot separately, hook the thin mustard, and pour it on the red and white chicken. Features: shaped like a Mandarin duck, two-color two-flavor, flavorful and mellow.
Crispy chicken
Method: Wash the chicken, smear it with cooking wine, rub it with salt, sprinkle with peppercorns, stuff the chicken belly with green onions and ginger strips for a while, put on the basket ingredients, remove the green onions and ginger shreds, peppercorns, smear with soy sauce, hang the flour and fry it until golden brown, cut into small pieces and serve it on a plate.
Suzhou Lingbidi pot chicken
ingredient:
Flour and corn flour are poured into pots, eggs are poured, a little salt and monosodium glutamate are added, and then mixed with an appropriate amount of water to knead into a soft and hard dough. The dough is then divided into 25 grams of dough (about 16 pieces), formed into a ball, slightly soaked in water, made into pancakes, attached to the edge of the pot, and slowly baked over low heat.
Production process:
Heat the oil in another pot, sauté ginger slices, garlic cubes, star anise, peppercorns, pour in chicken nuggets, cook into cooking wine, sauté until the water will dry, add the broth, cover and simmer until the soup is thick, when the chicken nuggets are cooked, add green and red peppers, add salt, monosodium glutamate, chicken essence, fresh spicy powder, beautiful fresh soy sauce, and later add a little old soy sauce and put it into the pan, and serve with an alcohol stove (or small earth stove).
Fengyang di pot chicken
Region: Fengyang, Anhui, now prevalent on both sides of the Huai River
Origin of the name: In the old days, the pots used in the countryside were mostly made of bricks to build up the outer paste mud, and add firewood to the ground to cook rice, so it was called the ground pot. The characteristics of the chicken are charcoal when cooked, the large iron pot maintains the flavor of the local vegetables, and a circle of dead noodle cakes is pasted on the pot. The chicken cake is crispy when it is cooked.
After chopping the chicken into small pieces, fry a few pieces with boiling water and put a little oil in the pot, heat the oil and sauté the chicken nuggets into the pot until they are fried to a golden brown, the meat is fragrant, add onion, ginger, garlic, pepper, pepper, salt, stir-fry and add the right amount of water.
Then flour and water and good, and noodles must pay attention not to hard, if you want to make a softer cake do not knead repeatedly, like to drag a little more kneading, make a dough cake, and when the pot is opened, you can pull into small pieces of cake and paste it around the dish and on the dish. Cover the pot and wait until the bread is cooked.
Xinjiang large plate of chicken
Production Process:
1: Cut the fresh chicken into one-inch square pieces. Prepare all kinds of materials.
2, hot oil, oil should be enough, the peppercorns are fried thoroughly.
3, after the oil is hot, put the sugar to fry the sugar, pour in the chicken nuggets for coloring, do not want the sugar to fry the color of the usable soy sauce, add onion, ginger and garlic, chaotian pepper, and various spices stir-fry for a few minutes,
4. Salt, cooking wine
5: Add the mushrooms and start simmering for 15 minutes. (Due to the different degrees of tenderness of the chickens)
6: Pour in the potatoes and continue to simmer until the potatoes are cooked.
7: Pour in the green and red peppers. The spicy taste is mainly chaotian pepper.
8. After slightly stir-frying, you can get out of the pot! Plate it! (The larger the plate, the better, the wider and thinner the belt noodles, the better, you can pour the noodles on the chicken)