Lazy version of the unique diced chicken with scallion, full of chopped green onion fragrance, simple and delicious, even the kitchen white can be a success. You don't need any special skills or many ingredients. Even people who never leave the kitchen can learn it in 2 minutes.
1, prepare half a fresh chicken, first clean the chicken, then control the moisture, and then chop it into chicken pieces. Don't chop it too big, or it won't be easy to taste when stewing.
2. Chop the chicken pieces and put them into a pot, then add a spoonful of salt and add a proper amount of flour. Light salt water has bactericidal effect, and surface water has strong adsorption effect. After that, pour a small amount of water and stir for 5 minutes until the chicken is sticky.
3. Marinate the chicken for 5 minutes after mixing, then pour in clean water and wash it twice until the water is no longer turbid, then take it out and put it in a salt water basket, and control the water for later use.
4. Wash and marinate the chicken, add some rice wine, add some soy sauce, add some oyster sauce and add some pepper to improve the taste. Then add a proper amount of white sugar to make it fresh, fully grasp it evenly, and marinate it for 15 minutes to taste.
5. Prepare a piece of ginger, cut it directly into ginger slices, and then prepare some shallots. The white part is cut into onion segments, and the onion leaves are cut into chopped green onion. Put it in a bowl when it is ready.
6. Put some oil in the casserole, add appropriate amount of ginger slices and shallots, stir-fry the shallots until the shallots are slightly browned, take them out, and add the marinated chicken pieces. Don't turn them over, just tidy them up, cover them directly, and simmer for 15 minutes.
7. Open the lid after stewing. It's delicious. If the chicken pieces are big, you can stew them for a while, then sprinkle with chopped green onion, and the delicious lazy version of the scallion chicken will be ready.
The lazy version of scallion chicken is tender and juicy, nutritious, full of flavor, delicious and satisfying.
1, prepare a fresh Sanhuang chicken, and clean the chicken first, especially the internal organs, otherwise it will smell fishy. After washing, wash the chicken. Then put it in a tray.
2. Prepare a small bowl of sauce. Add four spoonfuls of soy sauce and one spoonful of soy sauce to a small bowl, then add a proper amount of edible salt, add a spoonful of white sugar to freshen up, and add some peppers to remove fishy smell and enhance fragrance. Stir well to melt the sugar.
3. Pour the prepared juice directly on the chicken, half on the chicken and the other half for later use. Then spread the sauce on the chicken, and make sure to spread it evenly, so as to taste it.
5. After smearing evenly, pour the other half of the juice directly into the chicken's stomach, and keep stirring to make the juice stick to every part of the chicken evenly. Put the chicken aside and marinate for about 60 minutes until it tastes good.
6. Next, prepare some ginger and cut it directly into ginger slices, and then prepare some shallots and cut them into onion segments. Crushed fresh onions Put it directly on the plate for use. Add two more fragrant leaves.
7. Add some cooking oil to the rice cooker, then put the onion, ginger and onion in, lay them flat at the bottom of the pot, then put the chicken in, stomach down, and pour the ingredients inside.
8. When everything is ready, cover it, press the cooking button and cook the chicken directly. After the end of the time, continue to stew for 20 minutes, poke the thickest part of the meat with chopsticks without bleeding, which proves that the chicken is cooked.
9. After the chicken is cooked, take it out, put it aside and let it cool naturally. Pour the juice into a small bowl and skim off the floating foam on the surface.
10, after the chicken is cooled, cut it into small pieces directly, and then pour the juice on the chicken, and the delicious rice cooker and sauce chicken are ready.
To make rice cookers and sauced chicken, it is best to choose tender chicken. You can use broilers and Sanhuang chickens, which are much more delicious than ordinary chickens. If you have time, you can try this chicken. It's simple, rookie.
The method of fried chicken with ginger and onion is very simple, with fragrant smell, tender and delicious meat, and full of color, fragrance and taste.
1, prepare a proper amount of chicken, treat the chicken first, and then chop it into small pieces. The smaller it is, the more delicious it is, not too small, otherwise it will not be enough.
2. Chop the chicken and wash it until the water is no longer turbid, then start pickling, add a proper amount of baking salt powder, add salt, sugar and soy sauce, and stir for three minutes to make the chicken completely tasty. Finally, add a little cooking oil, lock the water and let it stand for 20 minutes.
3. Prepare a proper amount of ginger and cut it into small pieces, then prepare some ginger and cut it into pieces, and then cut the pig into pieces that are more onion than some shallots. Prepare a little red pepper, cut it into hob pieces and put it in a bowl for later use.
4. Heat oil in the pot, add ginger slices, stir-fry ginger slices, then add marinated chicken slices, stir-fry over high fire, stir-fry the water inside, and take out some fried chicken oil when the surface is brown and slightly crisp to avoid being too greasy.
5. Then add the onion, stir fry for a while, then pour some rice wine along the pot, cover it, and continue to stew for 2 minutes.
6. After stewing, put in red pepper pieces, and then pour in some mature vinegar to stimulate the fragrance.
7. Put the onion section before the pan, then pour some starch water and put it in the plate when it is rich. The delicious fried chicken with ginger and onion is ready.
Fried chicken with ginger and onion braised chicken with ginger and onion, the chicken is rich in flavor, tender and delicious.
Brine chicken is a delicious dish made of chicken, pepper and salt water. It is hot, cold and salty. Some people like to eat hot braised chicken, while others like to eat cold braised chicken. Everyone has different tastes.
1. Prepare a smaller chicken, handle the chicken first, and then clean it. You don't need to cut the chicken into pieces, just eat it whole. After the chicken is cleaned, put it aside to control the water.
2. Do not put oil or water in the pot, directly add appropriate amount of edible salt, stir-fry for 2 minutes on low heat, then add a handful of peppers, continue to stir-fry, and stir-fry the fragrance of peppers. Stir-fry the edible salt until it is slightly yellow, and let it cool directly for use.
3. Pour some highly distilled spirit into the chicken, so that the fishy smell can be removed and the fragrance can be enhanced, and then evenly spread, and white spirit can be evenly spread on every part.
4. After smearing evenly, put the cold pepper and salt on it. This step should be patient and gradual, and every part should be coated with pepper and salt. After wiping the outside, wipe the inside. If you want the chicken to taste, this step must be done well.
5. Smear the salt as much as possible, subject to the taste, then put the chicken into the basin, cover it with plastic wrap, and put it directly into the refrigerator for pickling 12 hours or more.
6. After the chicken is marinated, put it in clear water and wash it again to remove the fishy smell. Wash the peppers on the noodles, put them aside and control the water for later use.
7. Next, prepare some green onions, cut them into slices, then prepare some ginger, directly cut them into slices, and then prepare the main ingredients of the stew, fennel, pepper, angelica dahurica, star anise, fragrant leaves, kaempferia kaempferia and angelica sinensis. Put it all on a plate for later use.
8. Pour all the seasonings into a bowl and soak them in warm water to make them more tasty.
9. Next, prepare a pot of hot water and a pot of cold water. First put the chicken in hot water, soak it in hot water, take it out, then put it in cold water, soak it in cold water, and repeat the operation for three times. This will make the chicken firmer and smoother.
10, pour the soaked spices into the pot and cook for 5 minutes. Then add salt chicken essence to taste, then add pepper white wine to remove fishy smell and enhance fragrance, and then add onion ginger and chicken essence. Bring the fire to a boil and simmer for 20 minutes.
1 1, turn off the heat after cooking, then cover a plate and stew directly for more than 2 hours.
12. stew and take it out. You can put it in the refrigerator for 2 hours, which will taste better. When it's ready, cut it directly into small pieces, and the delicious brine chicken is ready.
Brine chicken is delicious and the method is simple. Basically, cooking takes two steps. It's salty and tender, and it tastes fragrant.
Crispy pepper chicken is crispy and smooth, spicy and enjoyable. After cooling, the crispy chicken skin absorbs the sauce like a sponge.
1, prepare a white striped chicken, wash the chicken first, then clean it, and then put it aside to control the water for later use.
2. After controlling the moisture, prepare a little more edible salt, evenly spread the edible salt on the chicken, and spread a little more to every part. This way, the chicken is more delicious and can be deodorized. The chicken's belly should also be coated with edible salt, and then let stand for 20 minutes.
3. Next, prepare a large pot, put half a bowl of dried peppers, add a handful of peppers, pour warm water, soak for 20 minutes, and then prepare a handful of peppers.
4. Add a little oil to the pot, add some water, then add 100g sugar, stir-fry until it is brown, and then stir-fry until it is purple. When bubbling, pour a proper amount of hot water, stir-fry and put it out for use.
5. Next, prepare spices, such as angelica dahurica leaves, pepper, star anise, fennel and galangal.
6. After the chicken is marinated, put the pepper, pepper and pepper into the chicken belly. After all the stuffing, put the ginger slices in and seal them, and then seal them with a wooden sign. Pour highly alcoholic wine into the seal.
7. Heat oil in the pot, add spices and stir fry, then add pepper and pepper, and continue to stir fry the pepper. Stir-fry aniseed, add appropriate amount of oyster sauce, add some sugar water, then pour enough water, boil over high fire, and add salt chicken essence to taste.
8. After the aniseed is boiled, pour it directly into the casserole without chicken.
As soon as the pepper chicken bites down, the tastes of hemp, spicy, salty and fresh pass the tip of the tongue in turn, which is really delicious. Using pepper instead of rattan pepper in homemade pepper juice is simple and easy to operate, which is suitable for family consumption.
Chicken with Chili peppers is a very popular home-cooked dish. The fresh flavor of chicken and the aroma of pepper blend together, and the fragrance is overflowing.
1. Prepare a proper amount of chicken legs. Wash the chicken legs with water first, add some salt, and then add some flour. Stir well until the chicken becomes sticky, and then leave it for 2 minutes.
2. After standing, pour clean water and wash it twice directly until the water is no longer turbid. Then fish out the chicken and put it aside.
3. After the chicken is dried, chop it directly into diced chicken. Don't cut the diced chicken too big, otherwise it won't be easy to taste when frying. Directly putting the chopped diced chicken into a basin,
4. Next, start to marinate the diced chicken, and add ginger slices and shallots. Pour in a proper amount of cooking wine, stir well, and let stand for curing 10 minute.
5. Prepare a handful of garlic, cut it directly into garlic pieces, then prepare a proper amount of green pepper and cut it into Chili rings, then prepare some millet spicy, split it in two, and then cut it into Chili pieces. Put it aside when you're done.
6. Heat oil in the pot, add the marinated diced chicken and stir fry, stir fry the water in the chicken until it is dry, stir fry the oil inside, then add garlic cloves, add pepper and pepper, and continue to stir fry.
7. Stir-fry the scent of pepper and pepper, and add some soy sauce to color. Stir-fry, add some salt chicken essence to taste, pour in some water, and then pour in oyster sauce.
8. After the fire boils, remove the onion and ginger juice from it. Then continue to simmer for 3 minutes, add pepper to remove the fishy smell and increase the fragrance, then add green pepper and red pepper and continue to stir fry.
9. Stir-fry until the soup thickens, cut off the green and red peppers, and put them on the plate. The delicious diced chicken with Chili peppers is ready.
The fried diced Chili chicken tastes fresh and juicy, has no scorching taste, and will not feel greasy when eaten. The addition of pepper can better stimulate the aroma of pepper diced chicken.
When mushrooms meet chicken, it becomes the most popular home-cooked dish on the table. Compared with other dishes, chicken is always particularly delicious. Stewed chicken with mushrooms has a strong aroma, which permeates the whole kitchen.
1, prepare a proper amount of chicken pieces, chop the chicken pieces as evenly as possible, put them in a bowl, add salt powder, so as to wash them more cleanly, and set aside to control the water for later use.
2. After the chicken nuggets are washed, start to marinate, add a spoonful of cooking wine, add a spoonful of soy sauce, add a spoonful of oyster sauce and a proper amount of pepper, and fully stir and marinate for 20 minutes.
3. Prepare a handful of vermicelli and soak it in warm water.
4. Prepare ginger, slice it, then prepare a proper amount of garlic, slice it directly, and then prepare some garlic seedlings, cut it directly into minced garlic and put it on the plate for later use.
5. Cut the vermicelli soft and put it in a bowl to soak, and prepare some soaked mushrooms for later use.
6. Heat oil in the pan, add minced garlic and ginger slices and stir-fry until fragrant, add marinated chicken pieces and stir-fry until the chicken pieces are slightly browned, and add salt and soy sauce to color.
7. When the chicken pieces are fried to discolor, add boiling water, and turn off the heat after the chicken pieces are boiled.
8. Spread the mushrooms evenly in the casserole, then spread the vermicelli in the casserole, and then pour the chicken in. Bring the fire to a boil and stew for 20 minutes, then stew the chicken thoroughly.
9. After the chicken is stewed, add the garlic leaves and stir well, and you can eat it directly. The delicious casserole chicken pot is ready.
Stewed mushroom chicken in casserole is very simple, tender and juicy, and the whole family loves it after serving.