Raw materials for roasted chicken with chestnuts: half a chicken (about 500g), 250g chestnuts without shells, and proper amount of oil, refined salt, ginger, onion, soy sauce, 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. Raw materials of edamame chicken: 1 chicken (about 750g), 300g edamame rice (green beans), 1 red pepper, 25g 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 the onion and ginger slightly, then stir-fry the chicken nuggets, pickled melons, peppers and edamame rice thoroughly, add appropriate amount of soy sauce, salt, sugar and water, bring to a boil with high fire, and then stir-fry with low fire until crispy 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. Jasmine Chicken Slice Clear Soup Ingredients: 24 fresh jasmine flowers, chicken breast 100g, 2 eggs (with egg white), salt and starch, and 750g chicken soup. Method: Peel the chicken breast, remove the tendons, wash it, batch it into thin slices, put it into the slurry made of egg white, dry starch and salt, put it in boiling water and cook it slightly (or warm oil), then take it out and put it in a soup bowl. Soak jasmine in lime manganese oxide water for a while, disinfect it, put it in a bowl with chicken breast, and immediately rinse it with boiled chicken soup. Ingredients: cooked chicken 200g, milk 150g, soup 150g, fried noodles 25g, butter 15g, salt and monosodium glutamate. Methods: 1. Sliced chicken; 2. Put the milk and soup into the pot and cook until it is slightly boiling. Add the fried flour paste (the flour is fried in oil until it is slightly yellow) and beat well with chopsticks. This is cooked and typed. When it becomes sticky, add refined salt and monosodium glutamate to taste. 3. Put part of the above cream paste into a baking pan with oil on the inner wall, put spare chicken slices, pour the remaining cream paste, add butter, put it in a box and bake for 10 minute, and take it out when the surface is light brown. Oven temperature: 200℃ Steamed chicken Raw materials: tender chicken 200g, water-soaked mushrooms 15g, horseshoe powder, white sugar, yellow wine, monosodium glutamate, ginger slices, white soy sauce and proper amount of raw oil. Methods: 1. Cut the chicken into pieces, mix well with water chestnut powder, sugar, white soy sauce, yellow wine and monosodium glutamate, and plate. 2. Slice the mushrooms, put them on the margin together with the ginger slices, steam them on high fire for about 15 minutes, take them out after steaming, and heat them with oil. Important: Don't steam the chicken pieces too hard. Long March chicken raw materials: tender chicken1000g, dried pepper, balsamic vinegar, onion ginger, yellow wine, refined salt, spicy oil, soy sauce, egg white, sugar and dried starch. Methods: 1. Cut the chicken into small squares and cut both sides. Stir well with egg white, salt and starch, put it on the chicken nuggets, fry the pigs and pour them into the funnel. 2. Stir-fry the dried chilies until fragrant, then pour in chicken essence, onion, ginger, soy sauce, sugar, vinegar, monosodium glutamate, yellow wine and spicy oil. Point: when frying, the fire should be bigger. Stir-fried diced chicken raw materials: clean chicken 250g, egg 1 piece, green pepper 50g, vegetable oil, starch, refined salt, yellow wine and monosodium glutamate. Methods: 1. Beat the chicken evenly with the back of a knife, cut it into diced beans, put it in a pot, add appropriate amount of yellow wine, monosodium glutamate, refined salt, egg white and dried starch, mix well and size it for later use. Cut the green pepper into squares the size of broad beans. 2. Put oil in the wok, cook until it is five or six times ripe, pour in diced chicken, stir fry, take out diced chicken and drain the oil for later use. 3. Put 25 grams of oil in the wok, and the oil is hot. Stir-fry the green pepper slightly, pour in the diced chicken, add a proper amount of refined salt, monosodium glutamate and chicken soup, thicken with wet starch, stir-fry for a few times, and serve. Key points: when sizing dry starch, in addition to mastering the oil temperature and temperature, it is also necessary to stir evenly. Stir-fried chicken offal raw materials: chicken heart and liver 250g, celery 250g, vegetable oil, refined salt, monosodium glutamate, soy sauce, sugar, starch, minced onion and ginger, and appropriate amount of yellow wine. Methods: 1. Cut celery, remove leaves, wash and cut into 1 inch long sections. Cut the heart and liver into pieces and put them in a bowl. Add proper amount of refined salt, monosodium glutamate and dried starch, stir slightly and then size. 2. put 25 grams of oil in the wok and the oil is hot. Add Jiang Mo and chopped green onion, stir-fry until half done, and put in a bowl. Add a proper amount of oil to the wok, heat the oil, add celery and stir-fry, pour in chicken offal, add a proper amount of sugar, monosodium glutamate and soy sauce, stir-fry and serve. Key points: don't fry celery too well. Ingredients of scallion chicken: 500g tender chicken. Seasoning: onion ginger, wine, salt, monosodium glutamate and cooked oil. Method: (1) Wash and chop chicken, and shred onion and ginger respectively. (2) Mix well with wine, salt, monosodium glutamate and chicken pieces. (3) Put the pot, sprinkle with shredded onion and ginger, pour in cooked oil, and simmer for 6 minutes. Features: light color, fresh fragrance. Ingredients: 8 eggs, 50 grams of cooked chicken slices, 25 grams of ham slices, 25 grams of spinach heart, 3 grams of rice wine 15, 3 grams of refined salt, 50 grams of shrimp 1 g, 50 grams of lard, 250 grams of starch 10, and chicken soup. Methods: 1. Put the eggs in a water pot, boil them with high fire, then peel off the shells, take out all the eggs, turn yellow, leave the protein, wash them with clear water, take them out, and then replace the knife with pieces. 2. Heat the pot, add lard to heat it, add ham slices and shrimps to stir fry, pour chicken soup, add chicken slices, egg white and yellow wine to cook for a while, add salt and spinach heart to taste, thicken with water starch and serve from the pot. Key points: Starch thickening must be thinner. Raw materials of shredded chicken mixed with vermicelli: chicken breast 250g, vermicelli 300g, egg white 1, salt, starch, monosodium glutamate, sauce stains and sesame oil. Method: Peel and remove tendons from chicken breast, cut into shredded chicken, and cut vermicelli into strips. Then put the shredded chicken into a container, add egg white, refined salt, water starch and monosodium glutamate for sizing, blanch it in boiling water, take it out and drain it for later use. Blanch the vermicelli in boiling water, take it out and drain it, put it in a basin, put the cooked shredded chicken in the refrigerator until it is cool, and then pour in the sauce mixed with salt, soy sauce and sesame oil after it is completely cooled. Key points: the more tender the shredded chicken, the better. Ten hibiscus chickens, one cooked lamb belly and one cooked lung, four cooked ginger slices, ten carrots and ten eggs are fried into cakes, carved with red roots, coriander beaten with rouge and gardenia dyed with apricot sauce, fried with good broth and blended with onion vinegar. Ingredients: 6 eggs, tofu 1 piece, sliced mushrooms, sliced bamboo shoots, peas, pepper, salt, monosodium glutamate, starch, sugar and soup. Methods: 1. Put the egg in a bowl and beat it with bamboo chopsticks until it bubbles. Peel and mash tofu, wrap it with clean cloth, wring out the water, put it into beaten egg white, add starch, salt, monosodium glutamate, pepper and soup, and mix well to form egg white paste. 2. Heat the pan to extreme heat, coat it with oil, then add a proper amount of oil to boil, scoop up the egg white paste with a spoon, pour it into the pan and bake until it turns white, and take out and drain the oil. 3. Leave a little oil in the original pot, stir-fry the bamboo shoots and mushrooms for a while, that is, add the soup, monosodium glutamate, pepper, peas and water starch, stir-fry them evenly, quickly add the cooked egg slices, and stir-fry them quickly. Key points: egg whites should be stirred vigorously. Be sure to boil the oil pan with a big fire, scoop up the egg white with a spoon and pour it into the pan.

Guangdong: Boiled chicken material: chicken seasoning: onion, ginger, soy sauce: boil a pot of water, put the whole chicken in, 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. Dry fried chicken materials: chicken, salt, cooking wine, monosodium glutamate, shredded onion and ginger, eggs, flour, water, oil, salt and pepper. Clean the chicken, cut it into small squares, marinate it with salt, cooking wine, monosodium glutamate and shredded onion and ginger for a while, then hang the paste made of eggs, flour and water, fry it until it is cooked, let it cool and then fry it until it is cooked. Dip some pepper and salt when eating. Ingredients: chicken, salt, cooking wine, soy sauce, water, oil, pepper and salt. Practice: clean the chicken and remove the bones. Pot roast chicken materials: chicken, broth, onion, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper, aniseed, egg white, dough powder, and oil pepper noodles. Method: Wash the chicken, and add broth, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper and pepper noodles. Crispy chicken ingredients: chicken, cooking wine, salt, pepper, shredded onion and ginger, flour, oil, salt and pepper. Practice: Wash the chicken, put the cooking wine, rub the salt, sprinkle with pepper, put the shredded onion and ginger in the chicken belly for a while, put it in a cage, then take out the shredded onion and ginger and pepper, pour in soy sauce, hang the flour, fry until golden brown, and cut into small pieces. Mushroom chicken materials: chicken, 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 and 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. 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 with soup after boiling, cover and stew for 2 hours, take it out and cut it into pieces, then add shredded onion and ginger slices. Chicken paste materials: cauliflower chicken, cauliflower, oil, shredded onion and ginger, broth, salt, monosodium glutamate and flour. Practice: Wash the chicken, remove the bones, chop it into mud, wash the cauliflower, break it into small pieces, then cut it into pieces, scald it with boiling water, take it out, drain it, put a little oil in the pot, stir fry the shredded onion and ginger, and add the minced chicken until it changes color. Scrambled eggs with shredded chicken: chicken, eggs, salt, monosodium glutamate, water, oil, chopped green onion and soy sauce. Practice: Open the eggs, add a little salt, monosodium glutamate and water, stir well, shred the chicken, put a little oil in the pot, stir-fry the chopped green onion a few times, add a little soy sauce, stir-fry and take out the pot. Add a little oil and heat the pan. Add eggs while frying. Thousand Island Juice Chicken Ball Ingredients: 450g of chicken leg meat, mustard heart 1/strips of thousand island juice 1 0g of garlic, 2g of chicken powder, 5g of pepper1g of salt, 5g of sesame oil1g Practice: 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 put it on a plate; 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. Yunnan Qiguo Chicken Ingredients: 2000 grams of fat chicken, 3 grams of pepper, 30 grams of ginger and 30 grams of onion. Method: Wash the chicken, cut into pieces, put it into 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. Fujian Luxiang whole chicken raw materials: fat hen 65438+ 0 water-soaked mushrooms, 2 pieces of ham, 2 pieces of chicken soup with 50 grams of sorghum, and 750 grams of clove seeds. Production method: Wash the chicken, cut it from the back, then cut it with 3 knives, put the chicken belly up in a stew pot, spread ham slices and mushrooms, add seasoning and chicken soup, and put a small cup filled with sorghum and cloves in a bowl. Sichuan Bang Bang Chicken (1) Ingredients: a shredded chicken onion 10g. Chicken is pickled by tying chicken wings and drumsticks 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. Raw materials of Yuanyang chicken: 1 chicken (about 700g), 1 chicken (about 700g), pork stuffing 200g, coix seed 150g, 4 slices of Zizania caduciflora, 4 slices of Chinese cabbage, 4 slices of mushrooms, 4 slices of cooked ham, 3 slices of hawthorn cake, etc. Method: (1) After the whole chicken is boned, it is mixed with scallion and refined salt to make juice, which is smeared on the inner wall, then the skin is turned outwards and slightly soaked after shaping. 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 pork stuffing into the abdominal cavity of the hen 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. Bangbangji (2) Material: chicken breast 250g, chicken leg 250g, seasoning: onion, sesame oil 20g, sesame sauce 40g, chili oil 15g, sugar, Tricholoma sauce and pepper powder 3g. Method: wrap chicken breast and chicken breast with hemp rope, drill holes in thick meat, and put it into 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. Hillbilly grass chicken raw materials: grass chicken 1 (about 1500g), ginger 60g, onion 150g, wine 100g, cinnamon 50g, dried tangerine peel, clove 30g, cinnamon 30g, nutmeg 20g, kaempferia 100g. Methods: (1) The grass chicken was slaughtered, unhairing, disemboweled, pawed and beaked. 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.

Stop drooling, hehe.

You are welcome when it is ready. You'd better catch the whole chicken with your hands.