Everyone knows that eating more meat in winter. Eating meat can provide our body with enough energy and replenish a lot of nutrients, making our body stronger and resisting the cold. Winter beef and mutton are the first choices for many people, but I prefer chicken.
Chicken can warm our body and is not as nutritious as beef and mutton. It is much cheaper than beef and mutton. The most important thing is that its nutritional ingredients are easier to be absorbed and digested by the human body. People with anemia can also improve their health by eating more, which can be said to be suitable for all ages. We recommend several delicious home-cooked ways to make it at home, and our family loves it.
The first type: spicy chicken
Ingredients preparation: three yellow chicken , chili pepper, green and red pepper, bay leaves, rock sugar, star anise, ginger, dried chili, etc.
Step 1: Treat a three-yellow chicken, chop it into small pieces, put cold water into a pot, add slices of ginger and cooking wine to blanch it in water to remove blood foam, and then wash it with warm water. Wash the green and red peppers and remove the seeds and cut them into small pieces.
Step 2: Heat the iron pot and pour oil, add the chicken pieces, fry until golden brown, and serve first.
Step 3: Cook oil in the pan, add an appropriate amount of pepper and a spoonful of bean paste, stir-fry over low heat, stir-fry out the red oil, add bay leaves, star anise, and dried peppers, stir-fry in the chicken nuggets, stir-fry in the fragrant, then add two spoons of cooking wine, three spoons of light soy sauce, one spoonful of dark soy sauce, and a large bowl of hot water, and gulp over high heat for five minutes.
Step 4: Cover the pot, simmer for 15 minutes in medium-low heat, open the lid and add green and red peppers, stir-fry well over high heat and then leave the pot! !
The meat is tender but not tickle. Add some pepper and add Pixian bean paste to highlight the spicy and fragrant taste. Eating spicy chicken in winter is so delicious, it’s so fragrant!
The second type: chestnut braised chicken
Ingredients preparation: chicken, chestnut, ginger, garlic, mushrooms, green and red peppers, etc.
Step 1: Treat the chickens cleanly, chop them into small pieces, add a spoonful of light soy sauce, an appropriate amount of pepper, a spoonful of cooking wine, and an appropriate amount of salt, mix well and marinate for 20 minutes. Soak the mushrooms in advance and clean them.
Step 2: Cook the oil in the pan, pour in the chicken pieces and stir-fry until the surface is slightly yellow, add ginger, garlic, chestnuts, and mushrooms, and stir-fry for a while. Add appropriate amount of light soy sauce, dark soy sauce, oyster sauce, sugar, starch, and water, and stir-fry evenly.
Step 3: Pour in the boiling water and overflow the ingredients, cover the pot and simmer for 20 minutes, and finally pour in the green and red peppers and stir-fry for a while. Then collect the juice and leave the pot.
This braised chestnut chicken is tender and smooth. The chicken is filled with the sweetness of chestnut, which is particularly tasty, soft and delicious. The chicken is tender but not tiring, so it’s too much!
The third type: home version large plate chicken
Ingredients preparation: chicken, scallion knots, ginger slices, rice wine , light soy sauce, dark soy sauce, chili pepper, angelica , star anise, rock sugar, green and red pepper, onion, bean paste, etc.
Step 1: Treat the chickens cleanly, chop them into small pieces, put them in cold water, add scallions, ginger slices, and rice wine, blanch them for 5 minutes, skim off the foam, remove them and rinse them clean. Clean the potatoes and peel them, and then chop them into hob blocks. Cut the green and red pepper into slices, slice the onion, set aside.
Step 2: Boil the oil in a pot, add the green onion and ginger and stir-fry, add dried peppers, peppercorns, angelica, star anise, rock sugar, and bean paste, stir-fry to make the red oil, stir-fry to make the aroma, pour in the chicken nuggets, add a little light soy sauce and dark soy sauce until colored, add appropriate amount of boiling water, a spoonful of salt cover and simmer for 15 minutes.
Step 3: Put the potato cubes in the pot and continue to simmer for about 8 minutes. Finally, add green and red pepper flakes, onions, and a spoonful of chicken essence, stir-fry evenly, and then leave the pot. After eating, mix a plate of stewed noodles with soup and . It tastes very exciting!
The fourth type: braised chicken with scallion oil
Ingredients preparation: chicken legs, onion, ginger, etc.
Step 1: Wash the chicken legs and chop them into pieces, soak them in cold water to remove blood, control the water, add three spoons of light soy sauce, two spoons of dark soy sauce, one spoon of oyster sauce, two spoons of cooking wine, one spoon of sugar, and one spoon of starch, and grind well and marinate for half an hour.
Step 2: Add appropriate amount of oil to the pot, heat the oil and add the scallion and ginger slices, stir-fry over low heat until slightly burnt and remove.
Step 3: Put the marinated chicken pieces into the pot and stir-fry until they change color. Pour in the marinated sauce, boil over high heat, turn to low heat, simmer for 15 minutes, and finally close the sauce until thick. The gravy is rich and super served!
The fifth type: Home version fried chicken
Ingredients preparation: chicken, pine pepper, green onion, coriander, ginger, ginger slices, bay leaves, star anise, dried peppers, light soy sauce, dark soy sauce, salt, sugar, thirteen spices, etc.
Step 1: After processing a chicken, chop it into small pieces, try to make it evenly sized, soak it in clean water for 10 minutes, and soak it in bleeding water. Cut three string peppers into small pieces, cut a green onion into pieces, cut a handful of coriander into pieces, and slice the ginger.
Step 2: Clean the chicken pieces and pour out to control the moisture. Boil more oil in the pot, heat the oil and put the chicken nuggets into the pot, stir-fry over medium heat, stir-fry the water of the chicken nuggets until they change color, add slices of ginger, bay leaves, star anise, dried chili and stir-fry evenly, stir-fry out the fragrance, add a large spoon of light soy sauce and half a spoon of dark soy sauce, continue stir-frying, stir-fry the chicken nuggets until they are colored.
Step 3: At this time, add an appropriate amount of water, the amount of water is parallel to the chicken pieces, add a little salt, sugar, and thirteen spices, stir and turn to the boil, turn to the minimum heat and gulp for 15 minutes. After the time is up, pour the zipper sections and green onion sections into the pot, and finally start stir-frying on the high heat. Stir-fry the zipper sections until the raw, sprinkle with coriander before leaving the pot, stir evenly and then leave the pot.
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-