Ingredients: chicken leg 1, beer 350ml, shelled chestnut 150g, oil 20ml, soy sauce 15ml, ginger 5g, onion 20g, and salt.

Exercise:

Chop chicken legs into small pieces and marinate in soy sauce for 30 minutes; Slice ginger and cut onion into oblique sections; Pour the oil into the pot, heat it to 50%, pour the chicken pieces, and keep stirring; Stir-fry until the chicken pieces are golden yellow, shrink and serve; Leave the bottom oil in the pot, pour in the onion and ginger slices and saute until fragrant; Stir-fry chicken pieces and chestnuts, and add salt to chestnuts appropriately; Then pour in beer, bring to a boil, simmer on low heat until the chicken pieces are soft and tender, and collect the juice.

Small:

1, try to choose free-range chickens, the meat is tender but not soft and rotten;

2. Spices such as star anise and pepper can be added to the seasoning according to your own preferences.

Black bean sauce chicken

Ingredients: 4 fresh chicken legs, 80 ml of soy sauce, 20 ml of soy sauce, 20 ml of rice wine, 200 ml of clear water, 0/5g of sugar, 0/0g of ginger onion, 0/0g of garlic seed, 0/5g of star anise.

Exercise:

Cut onion into long sections, ginger into thin slices, garlic peeled and cut into small pieces; Pour soy sauce, soy sauce and rice wine into a casserole; Add sugar; Pour clean water, add the ingredients processed in the second step, and cook with low heat until boiling; Put the washed drumsticks into a casserole, boil over low heat and turn off the heat; Using the residual temperature of the casserole, continue to stew 1 hour without opening the lid; You can turn the chicken leg over in half, and finally the finished product has bright and ruddy surface, fresh and tender chicken and slightly bloodshot chicken bones. Cut into pieces before eating.

Small:

1, sauce chicken should be fresh, fragrant, smooth and tender. In addition to the choice of raw materials, you can't overcook it. Using the heat preservation performance of the casserole, the half-cooked chicken will continue to be soaked for taste to ensure the meat quality is fresh and tender. Guangdong people regard chicken bones as fresh and tender, slightly bloodshot. If you don't like it, you can extend the cooking time. 2. Cantonese-style chicken with rose sauce is made of rose wine instead of rice wine, and the ingredients can be increased or decreased according to personal preference. But soy sauce, ginger, onion, sugar and wine are essential. 4. The ratio of soy sauce to water is roughly between 1: 1 ~ 1: 2. 5. When cutting into small pieces, use a sharp knife to cut quickly and accurately, and the shape is better.

Home-cooked spicy fried chicken kuai

Ingredients: half a chicken (or chicken legs or wings with the same weight), dried fungus 15g, half an onion, 50g green pepper, 20g dried red pepper, 40g Xixian bean paste, 25ml oil, soy sauce 15ml yellow wine 15ml white sugar and a proper amount of salt.

Exercise:

Cut the chicken into small pieces with bones; Add yellow wine, soy sauce, sesame oil and ginger slices, mix well and marinate for 30 minutes, cut green pepper and onion into small pieces respectively, and chop dried pepper; Soak the auricularia auricula with clear water in advance, and tear the small flowers for later use; Cut green pepper and onion into small pieces respectively, and chop dried pepper; Heat the oil in the pot to 50%, pour in the chicken pieces, stir-fry slowly with low heat, and pay attention to turning it in time; Stir-fry until the volume is reduced and all sides are golden; Base the oil in the pan, pour in the bean paste and sugar and stir well; Add onion and dried red pepper and stir-fry until fragrant; Quickly pour in the chicken, stir-fry the fungus, finally add the green pepper, add the right amount of salt, stir-fry evenly, and pour in a little soy sauce.

Small:

1, chickens should be tender, and chickens raised by farmers are better; 2, don't choose cheap fungus, choose big brands or expensive ones, and the taste is tender.

Salted chicken

Ingredients: half chicken, 25g salt, a little peanut oil.

Exercise:

Half a chicken, dirty, head, claws, washed; Boil in boiling water; Cook for about 3 minutes, the meat turns white and the blood foam floats; Wash away the bleeding foam and sprinkle salt on the chicken; Sprinkle salt evenly on the chicken surface and wipe it everywhere; The reverse side should also be sprinkled with salt and spread evenly; String brine chicken with a rope, hang it in a ventilated place and dry it for 24 hours; The next day, take the chicken to wash off the salt particles on the surface and brush it with a layer of peanut oil; After the water in the pot is boiled, add the chicken and steam 15 ~ 20 minutes; Chop it with a knife before eating.

Small:

1, free-range native chicken is the best choice for chickens, with tender and slightly tight meat, crispy chicken skin and little oil. But don't use old hens or chickens that have been kept for too long, or the taste will be too old.

2. When salted chicken is marinated, put enough salt, and remember to rinse it before steaming, so it is delicious and not too salty.

3. I like the tender and smooth taste of white-cut chicken. I don't need to cook it before pickling, and steam it for about 10 ~ 15 minutes, so that the chicken bones are bloody and the meat is tender.

Mushroom chicken

Ingredients: tender chicken 300g, dried mushroom 15g, ginger 5g, onion 5g, starch 5g, oyster sauce 10g, sesame oil 5g, soy sauce 10g, and a little salt.

Exercise:

Raw chicken, should choose tender chicken; Cut the chicken into 3 cm square pieces; Wash mushrooms 3 hours in advance and soak them; Remove the roots of the soaked mushrooms and cut a knife at the top; Pour oyster sauce, soy sauce and a little salt into the chicken nuggets; Adding sesame oil, starch and shredded ginger; Mix seasoning with chicken nuggets and mushrooms and marinate for about 30 minutes; After the fire boils, put the dishes with mushrooms and chicken on the steamer, steam for 20 minutes, and sprinkle chopped green onion before taking out (don't sprinkle chopped green onion if you don't like it).

Small:

1, you can choose whole chicken, you can choose chicken legs or chicken wings, but you must cut them into pieces, not too big. 2. If the mushroom is large, it is better to cut it into pieces, which is easier to taste. 3. The reason why the slippery chicken is called slippery chicken is because the chicken tastes tender and smooth, which has an important relationship with the tenderness of the chicken itself and the addition of starch for curing. Starch cannot be omitted. Corn starch or potato starch can be used. There is no limit. 4. The steaming time should not be too long, otherwise the chicken will become firewood. When steaming, try to use a flat plate, spread the chicken and mushrooms, and heat them evenly to make them easy to cook.