As the saying goes: "The first one is a chicken, the second is a dog." On the day when the first one is the first, you should eat roosters, which can dispel wind and detoxify. There are also rumors in the market that little boys who eat small cocks will grow taller and stronger, will not get prickly heat , and will be able to do great things when they grow up. Sharing 5 ways to make chicken, friends who like it can make it for their family members to try tomorrow.
Steamed rooster
1. Wash a fresh rooster with blood, add a small handful of salt, a small handful of peppercorns, break two green onions, cut a piece of ginger into slices and put them together with the rooster. Spread salt evenly, stuff the onion and ginger into the chicken belly and marinate for 3 hours.
2. Boil water in a pot, put in the marinated rooster, turn to medium-low heat and steam for 40 minutes, take out the rooster and let cool and cut into small pieces.
3. Cut a few garlic cloves into minced garlic; cut a few green onions into chopped green onions, add 1 gram of salt, a little sugar to freshen it up, 1 gram of MSG, 20 grams of light soy sauce, 10 grams of scallion oil, and 5 grams of sesame oil. Stir evenly and mix well. Pour the good sauce evenly over the chicken.
Scallion Oil Chicken
1. Prepare a little rooster of more than two pounds, add scallions, ginger slices, salt, pepper and cooking wine, mix well, and marinate for 1 hour.
2. Place two green onions on the bottom of the plate, take out the marinated chicken and let it lie on it, cover it with plastic wrap , put it in the cage after the pot is ventilated, and steam over high heat for 40 minutes.
3. Add an appropriate amount of cooking oil to the pot, fry the large and small scallions together in cold oil. You can also add onions, fry the scallions over medium heat, then add a few star anise and a pinch of Sichuan peppercorns, turn to low heat and continue frying. Fry the ingredients frequently until golden brown, take them out, filter out the scallion oil and add half a spoonful of light soy sauce and set aside.
4. Take out the little rooster, pick out the onion and ginger, chop the chicken into pieces, pour onion oil juice , sprinkle with chopped green onion, it is delicious.
Braised Chicken with Mushrooms
1. Chop the small rooster into small pieces and put them in a basin, soak in the bleeding water; cut one piece of ginger into slices, and one piece of green onion into small sections, put them all on the chicken pieces, grab 2 star anise, dry Mix 2 grams of chili pepper, 2 grams of Sichuan peppercorns, 5 grams of cooking wine, and 2 grams of salt.
2. Cut one piece of ginger into slices; cut one piece of white green onion into large pieces; cut off the roots of three pieces of garlic and put them into a basin together; cut 10 grams of green pepper and 5 grams of red pepper into rings; mark seven or eight shiitake mushrooms with crosses. Flower knife.
3. Heat oil in a pot, add onion, ginger and garlic and stir-fry. Add in 2 star anise, 2 grams of green pepper and 1 gram of bay leaves and stir-fry until fragrant. Add chicken pieces and stir-fry evenly. Pour in 2 dark soy sauce. grams, 3 grams of light soy sauce, stir-fry for 1 minute, then add 8 grams of cooking wine, 5 grams of spicy fresh dew, 3 grams of light soy sauce, 3 grams of chicken powder, 2 grams of pepper, and 8 grams of rock sugar, stir-fry to dissolve the seasoning.
4. Then add water that has not covered the chicken pieces, cover the pot and simmer over low heat for about 8 minutes, then add the mushrooms and mix well, then cover the pot and continue to simmer over medium-low heat for 5 minutes. The high heat will reduce the soup. When the soup thickens, add the chili rings and stir-fry evenly. Remove from the pan and serve on a plate. Sprinkle with cooked sesame seeds and coriander.
Stir-fried chicken with clams
1. Soak the clams in light salt water in advance to let them spit out sand, then blanch the clams in cold water in a pot, pour in a little cooking wine to remove the fishy smell, cook until they open, drain and set aside.
2. Prepare a small rooster and chop it into small pieces and put it in a basin. Add chili powder, thirteen spices, five-spice powder, white sugar, sesame, seafood sauce, and an appropriate amount of cooking wine to remove the fishy smell. Mix well and marinate for 5 minutes.
3. Cut a handful of coriander into sections; cut ginger into slices; cut green onions into sections; cut red pepper into rings with a diagonal knife; flatten an appropriate amount of garlic; cut half an onion into wide strips and set aside.
4. Heat oil in a pan, add green onions, garlic and ginger slices, turn on low heat and sautƩ until fragrant, add bean paste and dry pot sauce and stir-fry until red oil is produced, add chicken nuggets and stir-fry for 3 minutes, stir-fry chicken nuggets After fragrant, add bay leaves, Angelica dahurica , star anise, Sichuan peppercorns, and dried chili peppers and stir-fry to get the spice flavor. Pour an appropriate amount of beer along the edge of the pot, then add thirteen spices, salt, MSG, sugar, pepper, and light soy sauce to taste, and stir After stir-frying evenly, cover the pot and simmer for 10 minutes, then add the clams and stir-fry, then add the coriander and red pepper slices and stir-fry evenly, turn off the heat, cover the pot and simmer for 5 minutes.
5. Heat the casserole, pour in the olive oil, add the onions and stir-fry until fragrant, then pour in a little steamed fish soy sauce and stir-fry evenly, pour in the chicken pieces and reduce the juice over high heat.
Chicken belly
1. Pork belly Wash it with flour, and then rinse it several times with water; clean two pounds of small roosters; cut green onions into sections; slice ginger; and prepare some astragalus, wolfberry, red dates, Codonopsis pilosula , stuff it into the chicken belly, then put the whole chicken into the pig belly, and then seal the pig belly with a bamboo skewer.
2. Boil water in a pot, add a green onion knot, cooking wine, a few slices of ginger, pork belly and chicken to the pot in cold water, cook for 2-3 minutes until the pork belly swells, then take it out.
3. Boil water in a pot, add the boiled belly chicken, then add dangshen, red dates, astragalus, and ginger slices, bring to a boil and cook for a while, then skim off the foam and add a handful of fried chicken peppercorns, cover and simmer over low heat for 3 hours. When the soup turns golden, take out the belly chicken and chop the chicken into pieces; cut the thick parts of the pork belly into slices and cut the thin parts into strips.
4. Pour the original soup into the casserole and continue to heat, then put the chicken pieces and pork belly back into the pot, add salt, chicken powder, and pepper powder and bring to a boil over high heat. Finally, add the wolfberry and cook for 3-5 minutes. It is delicious.
(First Food Editor: Cao Cao)
