1. Soy sauce chicken :
1. Materials: One chicken, rock sugar, ginger, onions, garlic, light soy sauce, dark soy sauce (for coloring), white wine, boiling water
2. Method: ① Wash the chicken and use kitchen paper absorb the moisture (or blow dry with a fan).
② Pat the garlic, tie the green onion into a knot, and put it into the chicken belly.
③Put oil in the pot, add ginger slices and stir-fry until fragrant, then put the chicken in and fry until both sides are golden.
④ Pour in boiling water and cook over high heat until the water covers the chicken legs.
⑤ Put half a bowl of light soy , an appropriate amount of dark soy sauce (for coloring, you can leave it out if you don’t have it), an appropriate amount of rock sugar (depending on your personal taste), and a spoonful of white wine into the pot, bring to a boil over high heat and then turn it off. Lower the heat, cover the pot, and cook for 17-20 minutes, (use a chopstick to insert a chopstick into the meaty part of the chicken leg, no blood will come out, it will be cooked easily when inserted), turning the chicken 3-4 times along the way. Make the color even.
⑤After taking out the chicken, put half a bowl of starch water (starch➕water) into the chicken juice, cook on high heat for 30 seconds, stirring while cooking. This is to make the chicken juice thicker (you can omit this step if you find it troublesome) ). Pour the cooked chicken juice over the cut chicken pieces.
2. Blanched chicken
1. Ingredients: One free-range chicken , ginger, onion, coriander, cooking wine, sugar, salt, sesame oil, chicken powder, ice water
2. Method: ① Wash and dry the whole chicken.
② Boil water in the pot, and the water should cover the chicken. Add ginger, green onion and cooking wine.
③ When the water starts to boil a little, immediately turn to medium heat. Put the chicken in the pot for 5 seconds and then lift it up. Repeat 3 times, 3 times and 3 times (you can tie the chicken legs with a rope).
④When you bring it up for the last time, soak the chicken in ice water for a while to prevent the chicken skin from being damaged during cooking.
⑤After the ice water has passed, put the chicken into the pot, cover the pot, still medium heat , cook 8 minutes, then turn off the heat and soak 5 minutes, take it out of the pot, let it cool and cut into pieces (before taking it out of the pot) Use chopsticks to poke the chicken leg where the most meat is, if no blood comes out it means it is done).
⑥ Adjust the dipping sauce : Cut the ginger, green onion and coriander into puree, add pepper, chicken powder, salt, white sugar and stir evenly, then pour three spoons of hot sesame oil to stimulate the fragrance.
3. Rice cooker salt-baked chicken
1. Materials: one free-range chicken, gardenia 4 pieces, salt-baked chicken powder pack, ginger, onion
2. Method: ① Wash the chicken and use kitchen paper Dry or blow dry with an electric fan.
② Soak gardenia water with a little boiling water, cool it and apply it evenly on the chicken. (Gardenia water is used to color the chicken. You don’t need to add it. It will not affect the taste, only the appearance. But adding too much gardenia will make it bitter! Be careful!)
③ After applying the gardenia water, apply a bag of salt evenly Baked chicken powder, use chopsticks to stand up the whole chicken (in order to dry out the water, the chicken will be more delicious), and marinate for more than 1 hour!
④ Place ginger and green onion under the rice cooker, put the chicken down, and press the cooking button to cook.
⑤ You can tear it by hand or chop it into pieces after it comes out of the pot.
Four, Kung Pao Chicken home-cooked version
1. Materials: chicken breast, carrot, cucumber, cooked peanuts, light soy sauce, oyster sauce, cooking wine, starch, sugar, vinegar, bean paste
2. Method: ① Chicken Breast Cut the meat into cubes, add cooking wine, salt, and starch, stir evenly, and marinate for an hour.
② Heat the oil in a pan, add the chicken and diced carrots and stir-fry for 3 minutes before taking it out.
③ Sauté the oil in the pot until fragrant, and ➕ a spoonful of bean paste.
④Put the diced carrots and chicken into the pot and stir-fry for 2 minutes.
⑤ Sauce: 1 spoon of light soy sauce, 2 spoons of cooking wine, half a spoon of sugar, half a spoon of vinegar, and half a spoon of oyster sauce. Stir together.
⑥Put the juice and cucumber into the pot and stir-fry until cooked.
⑦Sprinkle a handful of cooked peanuts before serving.
5. Red dates Mushroom and chicken soup
1. Ingredients: native chicken, ginger, wolfberry, red dates, shiitake mushrooms, rice wine, salt
2. Method: ① Chop the native chicken into pieces, wash them, blanch them in cold water, remove them, wash them and set aside.
② Soak the dried shiitake mushrooms, wash and cut them in half and set aside.
③ Heat oil in a pan, sauté the ginger slices until fragrant, put the chicken pieces into the pan and stir-fry for 1 minute, then add rice wine to remove the fishy smell (fried chicken will taste more fragrant when stewed).
④Put hot water in the soup pot, add a little more. Add the fried chicken pieces, mushrooms, and red dates, cover the pot and cook over high heat until it boils, then turn down the heat and simmer for an hour and a half.
⑤ Add wolfberry and salt 10 minutes before serving.
