Chestnut chicken: slice the ginger, turn the green onion into pieces, cook the chestnut shell; heat the oil on the wok, add the ginger, large ingredients, stir-fried chicken, chestnuts, pour into the soup, add the heat seasoning to boil, turn the heat to simmer for 20 minutes; then collect the juice on high heat, add the green onion, beat the mustard, and drizzle the oil.
Dry cooked chicken: 1 net chicken 1/2 tablespoon sesame oil 1 teaspoon white vinegar Oil. Preparation: First mix the seasonings into a marinade; cut the chicken into small cubes, put it in the marinade for 30-40 minutes; the oil is boiled to 6 mature, the chicken is drained and the marinade is put into the oil pan and fried, the chicken is drained and the oil is divided, the oil is poured out, leaving a little, add chicken vinegar Sesame oil and stir-fry slightly, then pour in the marinade, stir-fry on high heat; you can decorate the plate with lettuce, small tomatoes, corn shoots.
【Ta Xiang three cups of chicken】 Pour sesame oil into the pot, put the cold oil into the large standard ginger slices to fry, put the chicken nuggets into the pot, after slightly stir-frying on high heat, turn to medium heat and slowly sauté until the chicken is compacted, the surface is slightly yellow, pour a cup of rice wine, a cup of soy sauce and an appropriate amount of rock sugar. After boiling, turn to low heat and simmer, the soup thickens and puts in the red pepper and continues to simmer for a while, until the final soup is about to dry, then add the nine layers of tower leaves, quickly stir-fry until fragrant, you can start to cook.