Boiled chicken. Boiled chicken is a common chicken practice in Cantonese cuisine. White-cut chicken is also called qingping chicken. The practice of white-cut chicken is very simple. Wash the chicken and treat it whole. Put cold water into the pot. Water should submerge the chicken and add cooking wine, ginger and onion. Turn the fire on and turn it down. Cook slowly for 2 minutes and turn off the heat. Let the chicken soak in water for half an hour, and let the remaining temperature soak the chicken. Take out the chicken when it is cold, spread sesame oil on the chicken skin, cut it into pieces and put it on a plate. Finally, make seasonings, including soy sauce, sugar, sesame oil, salt, chicken essence and so on.
Stewed mushrooms with chicken. This dish is a famous dish in Northeast China. Chicken stewed mushrooms should be prepared with chicken, mushrooms, ginger, onion, pepper, aniseed, cooking wine, chicken essence, salt, sugar, soy sauce and so on. Step one, wash the chicken and mushrooms. Soak the mushrooms clean. Wash the chicken and cut it into small pieces. Step 2: Add oil to the wok, fry the chicken pieces until cooked, and then add onion, ginger, aniseed, pepper, soy sauce and cooking wine. And the color of the chicken nuggets becomes beautiful, then add the mushroom stew 10 minute, then add the sugar, salt and chicken essence and stir well.
Angelica and black chicken soup. Angelica black-bone chicken soup can not only beautify, but also nourish, which is simple and easy to learn. The first step is to clean the ingredients such as Angelica sinensis, red dates, Lycium barbarum, Codonopsis pilosula and black-bone chicken, and cut the black-bone chicken into large pieces after cleaning. Step 2: Put all the washed things except Lycium barbarum into a pressure cooker, cook for 35 minutes, then add Lycium barbarum, stew for 5 minutes, and season with salt before taking out.