Spicy field chicken
Ingredients: 1 spoonful of soy sauce, appropriate amount of oil, 300 grams of chicken, 4 grams of salt, 5 cloves of garlic, 1 spoon of vinegar, 10 peppercorns, 1 spoonful of sugar, 10 dried chili peppers, 2 pieces of green onion, 1 spoonful of white wine, 1 piece of ginger.
Directions: Wash and cut the chicken into chunks. Cut the green onion into pieces, cut the ginger into slices, peel the garlic and wash and set aside. Place the chicken in a pot, add salt, white wine and starch and stir well, marinate for 10 minutes and set aside.
Heat the oil in the pan, then pour the marinated chicken into the fried surface golden brown, fish out the oil control and reserve the oil in the pan to leave the bottom oil, and then pour in the peppercorns to stir-fry, add the dried peppers and stir-fry to bring out the aroma. Pour in the onion, ginger and garlic and stir-fry evenly. Then pour in the fried field chicken and stir-fry evenly.
Add soy sauce, vinegar and sugar and stir-fry dry water, add salt and stir-fry well. Turn off the heat and serve on a plate, sprinkle with green onions and serve.
Spicy field chicken
Ingredients: oil to taste, 5 cloves of garlic, 1 red pepper, 2 green peppers, 500 grams of chicken, 1 piece of ginger, 100 grams of dried red peppercorns, 30 grams of peppercorns, 1 spoonful of peppercorns, 1 piece of green onion, 2 spoons of corn starch, 1 spoon of salt, 2 spoons of light soy sauce, 1 spoon of cooking wine.
Directions: Wash and cut ginger into slices, garlic peeled and washed into slices, dried red peppers washed and cut into segments, and peppercorns washed and water-controlled for later. Wash and cut the chicken into pieces and put it in a basin, add salt, sugar, cooking wine, soy sauce and peppercorns, stir well, marinate for 30 minutes and set aside. Wash and cut the green and red peppers into slices, cut the green onion into sections and set aside.
Heat the oil in the pan, add corn starch to the marinated chicken and stir well, pour into the pan and fry the surface of the golden brown over medium heat, and fish out. The oil temperature continues to rise to 80% heat, pour in the chicken and fry for 1 minute, then remove the oil and set aside.
Leave the oil in the pan, heat the oil and stir-fry the peppercorns over low heat, then add the dried chili peppers, ginger and garlic and stir-fry to bring out the aroma. Add green and red peppers and salt and stir-fry evenly, pour in green and red peppers and field chicken, then add cooking wine and stir-fry evenly. Turn off the heat and sprinkle the green onion on a plate and serve.
Braised field chicken
Ingredients: 1000 g of chicken, 1 piece of ginger, 6 cloves of garlic, 1 spoonful of salt, 2 green peppers, 1 red pepper, 1 spoon of vinegar, 1 spoon of cooking wine, 2 spoons of light soy sauce.
Directions: Wash and cut the chicken into sections of controlled water for later use. Wash and cut ginger garlic into slices, green and red peppers wash and cut into slices for later.
Heat the oil in a pan and stir-fry the ginger and garlic until fragrant. Stir-fry the chicken for a while, add cooking wine and stir-fry until the chicken changes color, add vinegar, salt, sugar and soy sauce and stir-fry evenly. Cover and simmer for 10 minutes. Open the lid to collect the broth, add the green and red peppers and stir-fry the raw. Turn off heat and serve on a plate.
Sauce burst field chicken
Ingredients: 30 grams of bean paste, 500 grams of chicken, 100 grams of onion, millet spicy, 150 grams of pepper, 5 cloves of garlic, 10 grams of ginger.
Directions: Wash and cut the chicken into cubes, wash and cut the green and red peppers into cubes, peel and wash the onion and cut into cubes, peel and wash the ginger and garlic and cut into small pieces.
Heat the oil in a pan and stir-fry the chicken, ginger and cooking wine over high heat, add salt and stir-fry until the surface of the chicken is golden brown, add watercress sauce and minced garlic and stir-fry to bring out the aroma. Pour in the old soy sauce and stir-fry for 2 minutes.
Add the chili peppers, onions, salt and chicken essence and stir-fry well, then add the white sesame seeds and stir-fry for a while. Turn off heat and serve on a plate.
Spicy chicken
Ingredients: 250 grams of chicken, 5 grams of salt, 1 spoonful of peppercorns, 1 egg white, starch, 5 red peppers, 20 grams of leek flowers, 10 vegetable oils, 5 garlic, 1 spoonful of light soy sauce, perilla.
Directions: Wash and cut the chicken into pieces, and wash and cut the red pepper into segments. Wash the leek flowers and set aside. Peel and wash the garlic and cut into slices and set aside. Add egg whites and starch to the chicken and stir well and marinate for 10 minutes.
Heat the oil in a pan and fry the marinated chicken over medium heat until the surface is golden brown, then set aside. Heat the oil and stir-fry the garlic until fragrant, then add red pepper, pepper and salt and stir-fry until fragrant.
Stir-fry the chicken over high heat for a while, add leek flowers, soy sauce, soy sauce and perilla leaves and stir-fry evenly. Turn off heat and serve on a plate.
All pictures in this article are from the Internet If there is any infringement, please contact the author to delete