Ingredients: chicken

Seasoning: onion, galangal, soy sauce.

Practice: boil a pot of water, put the whole chicken in and turn off the fire; Cover and stew for ten minutes, and it is advisable to cut the chicken bone marrow with blood. After cutting, light the seasoning to eat.

Features: Keep the chicken delicious and original flavor.

Second, dry fried chicken.

Ingredients: chicken, salt, cooking wine, monosodium glutamate, shredded onion and ginger, eggs, flour, water, oil, salt and pepper.

Practice; Wash the chicken, cut it into small cubes, add salt, cooking wine, monosodium glutamate and shredded onion and ginger for a while, then hang the paste made of eggs, flour and water and fry until yellow.

Cool and fry until cooked. Dip pepper and salt when eating.

Third, boiling oil chicken

Ingredients: chicken, salt, cooking wine, soy sauce, water, oil, pepper and salt.

Practice: Clean the chicken, remove the bones, smear salt, cooking wine and soy sauce, fry until cooked, then stir-fry the oil with a spoon, scoop up the hot oil with a spoon and pour it over the chicken repeatedly, then cut it into small pieces until the skin is burnt, and dip it in pepper and salt when eating.

Fourth, pot roast chicken.

Ingredients: chicken, broth, onion, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper, aniseed, egg white, flour, oil, pepper noodles kSRh.

Practice: Wash the chicken, put the broth in the pot, add the pieces, ginger pieces, garlic slices, salt, cooking wine, soy sauce, sugar, pepper and aniseed, cook and boneless, then hang the paste made of egg white dough powder, fry until yellow, take out the pieces or strips cut into 1 inch long, and sprinkle with pepper noodles.

Five, crispy chicken

Ingredients: chicken, cooking wine, salt, pepper, shredded onion and ginger, flour, oil, salt and pepper.

Practice: Wash the chicken, apply cooking wine, rub salt, sprinkle pepper, fill the chicken belly with shredded onion and ginger, stop for a while, put it in a cage, then remove the shredded onion and ginger and pepper, apply soy sauce, hang flour, fry until golden brown, and cut into small pieces.

Six, mushroom chicken

Ingredients: chicken essence, mushrooms, oil, salt, soy sauce, cooking wine, sugar, broth, onion, ginger, garlic slices, pepper, aniseed, monosodium glutamate and sesame oil.

Practice: Wash the chicken, chop it, soak the mushrooms to remove the roots, and wash it (several times). Heat a small amount of oil in the pot, add chicken pieces and stir-fry until it changes color, add mushrooms, salt, soy sauce and cooking wine and stir-fry a few times, then add a little white sugar, broth, onion, ginger, sliced garlic, pepper and aniseed, stew, add monosodium glutamate and pour sesame oil.

Seven, scallion chicken

Ingredients: chicken, water, cooking wine, salt, aniseed, cinnamon, spiced noodles, shredded onion and ginger, monosodium glutamate and oil.

Practice: Wash the chicken, put it in the pot, add water, add cooking wine, salt, aniseed, cinnamon and spiced noodles, take it out together with the soup after boiling, cover it and stew it for 2 hours, cut it into pieces after taking it out, add a little onion ginger, monosodium glutamate and original soup, then boil the oil and pour it on the onion ginger.

Eight, chicken paste

Ingredients: cauliflower chicken, cauliflower, oil, shredded onion and ginger, broth, salt, monosodium glutamate and flour.

Practice: Wash the chicken, bone it, chop it into mud, wash the cauliflower and break it into small flowers, then cut it into sections, scald it with boiling water, take it out, let it cool and drain, put a little oil in the pot, stir-fry shredded onion and ginger, add the chicken mud and stir-fry until it changes color, then add the broth, salt and cauliflower to cook, and add the monosodium glutamate hook juice.

Nine, scrambled eggs with shredded chicken

Ingredients: chicken, eggs, salt, monosodium glutamate, water, oil, chopped green onion, soy sauce-

Practice: Open the egg, add salt, monosodium glutamate and water, stir-fry it slightly, shred the chicken, add a little oil in the pot, add chopped green onion and stir-fry it a few times, add a little soy sauce and stir-fry it, heat the pot with a little oil, add the egg while frying, pour the oil, stir-fry it until it is half cooked, add the fried chicken and stir-fry it a few times, and immediately take it out of the pot.

Yunnan qiguo chicken

Raw materials:

A fat chicken, 2000 grams of pepper, 3 grams of ginger and 30 grams of onion.

System:

Cut the chicken into pieces, put it in a steamer, add cold water, add onion and ginger slices, and steam for about 4-5 hours until the chicken is cooked.

Pick up the minced onion and ginger, sprinkle with seasoning and serve.

Xi。 Fujian-chicken with spicy sauce

Ingredients: Fat hen 1 hen, 2 mushrooms in water, 2 pieces of ham, 50g of sorghum wine, 750g of chicken soup and 5 cloves of cloves.

System:

Clean the chicken, cut it open from the back, cut it three times, put the chicken belly up in a stew pot, spread ham slices and mushrooms, and add seasoning and chicken soup. Put a small cup filled with sorghum liquor and cloves in the bowl, seal it with a lid, steam it for 2 hours and take it out.

12. Guangdong-Thousand Island Chicken Ball

Ingredients: chicken leg 450g, Thousand Island Juice 1 1 strip, garlic 10g, chicken powder 2g, pepper 5g,1g.

Salt 5g, sesame oil1g.

System:

Slice chicken leg meat; Adding salt, monosodium glutamate, raw powder, edible powder and water for 20 minutes; Slip into a ball in 40% hot oil; Leave the bottom oil in the pot, add a little minced garlic and Thousand Island juice, then add chicken balls, add soup, salt, chicken powder, sesame oil and pepper, thicken the pot and serve.

Boil the mustard heart in water, leave a little base oil in the pot, add the mustard heart into the cooking wine and stir-fry the soup; It's next to the chicken balls.

Thirteen. Sichuan-bangbangji

Ingredients: shredded chicken with onion 10g.

System:

The chicken net binds the wings and legs with ropes; Punch a hole in the thick meat with a bamboo needle, cook it, take it out and let it cool; Take breast and leg meat, pat it loose with a wooden stick, then tear it into shredded chicken, put it on a plate, put shredded onion around it and pour the seasoning.

Fourteen, Yuanyang chicken

Raw materials: 1 chicken (about 700g), 1 chicken (about 700g), minced meat 200g, Coicis Semen 150g, 4 slices of Zizania latifolia Bunge, 4 Chinese cabbage hearts and FD' # L.

4 pieces of mushrooms, 4 pieces of cooked ham, 3 pieces of hawthorn cakes, and proper amount of common seasonings.

Method:

(1) After the whole chicken is boned, it is made into juice with onion and refined salt, then it is smeared on the inner wall, then the skin is turned outwards, and it is slightly soaked after plastic surgery. Insert the two wings from the incision under the head, lead them to the esophagus and enter the mouth, and divide them into two wings.

(2) Fill the meat stuffing into the hen's abdominal cavity from the knife edge and seal it with a bamboo stick. Coix lachryma-jobi seeds are stuffed into the abdominal cavity of roosters and sealed with bamboo sticks.

At the same time, put two chickens in a boiling water pot and cook until the skin shrinks. Clean the hen, coat it with maltose, oil it, take it out in orange, put it in a container, add the original soup and soy sauce, and steam it in a cage until it is crisp and rotten; Then put the cock in a container, add the original soup and refined salt, and steam it in a cage until it is crisp and rotten.

(3) Pour the original soup of red and white chicken, put the chicken side by side on a big flat plate, remove the bamboo sticks and shape it, then put the boiled water bamboo, Chinese cabbage and mushrooms back into the boiling soup pot for cooking, and put them together with ham slices respectively to make the chicken chops.

(4) Put the white soup and the lycopene soup into the pot respectively, thicken them and pour them on the red and white chickens.

Features: it looks like a mandarin duck, with two colors and two flavors, and its fragrance is mellow.

Fifteen, hillbilly grass chicken

Raw materials: grass chicken 1 piece (about 1500g), ginger 60g, onion 150g, aged wine 100g, cinnamon 50g, dried tangerine peel, clove 30g, cinnamon 30g, nutmeg 20g, kaempferia rhizome 10g.

Method:

(1) Grass chickens are slaughtered, molted, eviscerated, claws cut, beaks and shells washed. Set the pan on fire, add vegetable oil to 50% heat, fry in oil pan until golden brown, and take it out;

(2) washing and breaking ginger; Stir onion into juice; Divide the above spices such as star anise, cinnamon bark, clove and cinnamon into two parts, wrap them in gauze, put them in a pot, and boil them in water for 2-3 hours until the fragrance is exposed;

(3) Boil the fried chicken in the old bittern soup, simmer with slow fire for 1 hour, and take it out. After cooling, soak the chicken in the soup for 5 hours until the chicken skin is crisp.

Features: bright red color, crisp and slag-free, strong spicy taste and strong fragrance.

Sixteen, bang bang chicken _

Ingredients: 250g chicken breast and 250g chicken leg.

Seasoning: 20g of scallion, 20g of sesame oil, 40g of sesame sauce, 0/5g of chili oil/kloc-,3g of sugar, mushroom soy sauce and pepper powder.

Practice: wrap hemp rope around the chicken legs and breasts, punch holes in the thick meat, and put it in the soup and cook it with slow fire. Then take out the chicken and knock it loose with a special wooden stick, tear it into thick silk and put it on the plate. Mix scallion, sesame oil, sesame paste, Chili oil, sugar and soy sauce in a frying pan, pour the prepared sauce on shredded chicken and sprinkle with pepper powder.

Seventeen, Jinhua Yushu chicken

Soak Sanhuang chicken in oil soup, remove bones and cut into pieces, and then plate. Blanched cabbage, coated with oil, surrounded by chicken pieces. Put the soup into the pot, add salt, monosodium glutamate, oyster sauce and a little soy sauce. Finally, thicken with water starch and pour the oil on the chicken.

Eighteen, dried chicken.

Raw materials: 400g of chicken nuggets with bones, 50g of winter bamboo shoots, 20g of fresh mushrooms, 50g of plants, sesame oil, sugar, soy sauce, monosodium glutamate, starch, yellow wine, balsamic vinegar, cinnamon, onion, ginger and refined salt.

Method:

1. Wash the white striped chicken, gut it, wash it, cut it into pieces with a width of 8 minutes and a length of 1.5 inches, and simmer it with less soy sauce and yellow wine.

2. Drain the oil from the pot. When it is 60% hot, put the chicken pieces into the frying pan and pour them into the colander.

3. Leave the bottom oil in the pot, add onion, ginger, yellow wine, sugar, balsamic vinegar, soy sauce, refined salt, cinnamon and chicken nuggets, add soup, and add winter bamboo shoots and fresh mushrooms. Simmer the soup slowly with high fire. When the soup is thick, remove the fire and thicken it with bright oil.

Key points: to grasp the heat, the chicken pieces should not be fried in the pot for too long.

Nineteen. Kung Pao Chicken?

Raw materials: tender chicken breast 150g, peanut 50g, chicken 1, dried starch 6g, onion, spicy oil, white sugar, soy sauce, wet starch, monosodium glutamate, refined salt, yellow wine, dried pepper and balsamic vinegar.

Method:

1. Remove tendons from chicken breast, cut it into cubes with a flower knife, add egg white, dried starch and refined salt, mix well, put it in Wang Zhu oil pan, and drain the oil.

2. Cut the dried peppers into diced shapes, put them in a wok, fry them until they are golden brown, and stir-fry them with diced chicken 10 second.

Mix onion, yellow wine, soy sauce, sugar, vinegar and wet starch, pour into the pot and stir-fry for a few times, then turn over all the fried peanuts for a few times, and finally add some spicy oil to the pot.

Point: when frying, the fire should be bigger.

Twenty, kung pao chicken.

Ingredients: 250g chicken breast, 50g peeled salted peanuts (or mushroom slices instead).

Seasoning: red pickled pepper, soy sauce, vinegar, sugar, onion ginger, garlic paste, monosodium glutamate, water starch, soup and cooked oil.

Method:

(1) pat the chicken breast loosely, dice it, and mix with peanuts and seasoning.

(2) Put the pot and pour in high-power cooked oil for 4 minutes. Stir once in the middle.

Features: bright color, slightly spicy and sweet and sour.

Twenty-one-year-old princess chick

Ingredients: chicken wings 150g, bamboo shoots and mushrooms 60g, rock sugar 30g, water starch 5g, wine 6g, soy sauce, yellow wine, chopped green onion, sugar, ginger, monosodium glutamate, salt and chicken soup 200g.

Method:

1. First remove the fishy smell from the chicken breast with boiling water, stir-fry the chicken breast with lard and crystal sugar until golden brown, then stir-fry the chicken breast for 30 seconds, add yellow wine, monosodium glutamate, onion, ginger, soy sauce, salt and chicken soup, and simmer for about 15 minutes (depending on the tenderness of the chicken breast)

2. Take out the onion ginger, add wine, sugar, mushrooms and bamboo shoots, burn for another 30 seconds, and thicken the water starch.

Twenty-two, curry chicken

Raw materials: tender chicken 500g, potato 150g, yellow wine, refined salt, curry oil, monosodium glutamate and appropriate amount of wet starch.

Method:

1. Cut the chicken into 4 3 cm cubes. Dice the potatoes and put them in a 50% hot oil pan. Until it floats on the oil, take it out for use.

2. Put the wok on the fire, pour in the white soup, chicken nuggets and wine, and cook until it bubbles. Remove the foam to make the chicken clean, add salt and monosodium glutamate, bring it to a boil with high fire, cover the pot with high fire and water and stew for 25 minutes until the chicken is slightly detached from the bones, add curry oil and potatoes, mix well with wet starch to make it thin, turn it over a few times to wrap the chicken tightly, and then stir it slightly on the plate.

Key points: starch should be less drenched and the heat should be controlled well.

Twenty-three, roast chicken

Ingredients: fresh chicken 1 chicken (about 1000g), monosodium glutamate 3g, salt 15g, wine 10g, a little pepper, onion, ginger and maltose.

Method:

1. Boil the chicken in boiling water for 3-5 minutes, take it out and drain it;

2. Rub the chicken body evenly with monosodium glutamate, salt and wine, marinate for half an hour, take it out to dry, and then evenly wrap it with maltose (or add fragrant shavings and shallots to the chicken belly);

3. Put the chicken in the baking tray and bake in the oven, with the chest facing up for 25 minutes and the back facing up 15 minutes. Take it out and pour sesame oil on it.

Twenty-four, drunken chicken

Raw materials: fresh brine chicken 1 about 3000g, chives 25g, ginger slices 1 5g, yellow rice wine1000g, refined salt and monosodium glutamate a little.

Method: After the tender chicken is slaughtered, the chicken feathers and internal organs are removed and washed for later use. Put onion ginger and clear water into a pot, put it on fire to boil, then add tender chicken, then turn to low heat, keep the soup slightly boiling for about 15 minutes, skim off the floating foam, continue to cook until the chicken is cooked, take it out, cool it a little, cut it into large pieces, sprinkle with refined salt and monosodium glutamate to taste, put it in a covered container, pour in yellow wine, cover it and take it out.

Key points: Don't overcook the chicken and lose its freshness.

Twenty-five, Chili chicken.

Raw materials: tender chicken 150g, dried starch 6g, pickled pepper 6g, soy sauce, white sugar, refined salt, chopped green onion, ginger wet starch, yellow wine, balsamic vinegar, monosodium glutamate, 1 egg, diced water chestnut (or walnut and lettuce).

Method:

1. Dice chicken, add egg white, dried starch and refined salt, mix well, stir-fry diced horseshoe with ingredients in oil 10 second, then add pickled pepper, onion and ginger.

2. Mix sugar, yellow wine, soy sauce with wet starch and vinegar, pour into the pot and stir-fry a few times.

Key points: when frying, you should master the fire, and the fire should be slightly bigger.

Twenty-six, frozen chicken.

Ingredients: tender chicken 1 chicken (about 1000g), 40g onion, ginger slices 10g, a little yellow wine, refined salt and monosodium glutamate.

Method: Wash the chicken, add water, onion and ginger slices, cook in yellow wine until the chicken and skin are crisp and rotten, carefully take out the chicken, remove the net-sized bones, put it in a container, filter the cooked chicken soup with a fine sieve, remove the spices, season it with refined salt and monosodium glutamate, pour it into a container containing chicken, wait for complete cooling, freeze until it condenses, and then.

Key points: The chicken must be cooked until it is crispy, so it is easy to remove the chicken bones.