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.

16) bangbangji

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.

17) Jinhua elm 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.

18) Dry roast 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,

Chicken nuggets, winter bamboo shoots and fresh mushrooms with soup. 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.

19) 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.

Methods: 1. De-gluten the 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 chilies into diced shapes, put them in a wok and fry them until they are golden brown (lard is ok, or peanut oil is better, which can increase the flavor), 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.

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, cut it into dices, and add 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.

2 1) princess chicken

Ingredients: chicken wings150g, sliced winter bamboo shoots and mushrooms 60g, rock sugar 30g and water starch 5g.

6 grams of wine, 200 grams of soy sauce, yellow wine, chopped green onion, sugar, ginger, monosodium glutamate, refined salt and chicken soup.

Methods: 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.

Curry Chicken

Ingredients: tender chicken 500g, potato 150g, yellow wine, refined salt, curry oil, monosodium glutamate, wet starch and lard.

Methods: 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 over high fire, cover the pot with water over high fire and stew for 25 minutes until the chicken is slightly separated from the bones, add curry oil and potatoes, mix wet starch evenly to make it thin, turn it over a few times, add15g lard, and then add it after stirring.

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

23) Roast chicken

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

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

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.

24) Drunk chicken

Raw materials: live tender 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.

You can take out the bottom of the box in about 2 days, cut it into small pieces and put it into the basin for eating.

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

25) Pepper diced 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).

Methods: 1. Dice chicken, add egg white, dried starch and salt, mix well, stir-fry diced horseshoe and ingredients in strong lard for 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.

26) Frozen tender chicken meat

Ingredients: light tender chicken 1 chicken (about 1000g), skin 250g, onion 40g, ginger slices 10g, a little yellow wine, refined salt and monosodium glutamate.

Method: Wash the chicken, scrape off the fat on the skin, put it in a pot, add water, onion and ginger slices, cook it in yellow wine until the chicken and skin are crisp and rotten, carefully take out the chicken, remove the 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, and pour it into the container.

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

Braised chicken with chestnuts

Ingredients: half a tender chicken (500g), chestnuts (250g), soy sauce (150g), white sugar, monosodium glutamate, yellow wine, onion, Jiang Mo, shredded green garlic, water starch, sesame oil and vegetable oil (50g).

Methods: 1. Wash the chicken, cut it into 1 inch square pieces, put it in a container, mix it with Sichuan soy sauce and yellow wine, and marinate it slightly. Cut the chestnut shell with a knife, put it in a boiling pot, take it out, and peel off the shell for later use.

2. Heat the pan and add vegetable oil. When the oil is 70% hot, fry the chicken pieces in the pot for a while, and then pour the oil into the colander.

3. Add vegetable oil (25g) to the original pot. Add onion, Jiang Mo and chicken nuggets, cook rice wine, add soy sauce, sugar, monosodium glutamate and water (500g), and simmer over high fire. After boiling, cover the lid, simmer for about 10 minutes, add chestnuts, continue to stew until the chicken is crisp and the juice is sticky, then collect the juice with high fire, thicken with water and starch, and then pour out.

Add sesame oil, put it in a bowl and sprinkle with shredded green garlic.

Key points: add less water starch.

28) Roasted chicken with chestnuts

Ingredients: half a chicken (about 500g), 250g chestnuts, oil, refined salt, ginger, onion and soy sauce.

Appropriate amount of sugar and spiced powder.

Output: 1. Dice chicken, slice ginger and chop onion.

Put a little oil in the pot, the oil is hot. Add onion and cosmetics and stir fry. Then add chicken pieces and chestnuts and stir fry. Add appropriate amount of soy sauce, salt, spiced powder, sugar and water, and bring to a boil with high fire and simmer thoroughly with low fire.

Key points: Stir-fry chicken pieces and chestnuts in a pot and start to use medium heat. Sauce, salt and other seasonings are put into the pot, boiled with high fire, and then stewed thoroughly with low fire.

29) edamame chicks

Ingredients: chicken 1 piece (about 750g), 300g of edamame rice (green beans), red pepper 1 piece, and 25g of pickles. Vegetable oil, refined salt, onion, ginger, soy sauce, white grain.

Output: 1. Cut the chicken from the abdomen, take out the internal organs (for other purposes), wash, drain and cut into pieces. Chop onions, slice ginger, and shred peppers and pickles. 2. Put a little oil in the pot, stir-fry onion and ginger, stir-fry chicken pieces, pickles, peppers and edamame rice thoroughly, add appropriate amount of soy sauce, salt, sugar and water, and boil over high fire.

Then use a small fire to penetrate, crisp and rotten.

Key points: To master the heat, first stir-fry with medium fire, then cook with high fire, and finally stir-fry with low fire.