The meat quality of Sanhuang chicken is characterized by plump muscles, tender and smooth meat, soft bones and crisp skin, and sweet and refreshing taste. There are many ways to fry and cook.

Ingredients: 1, Sanhuang chicken 1, onion100g, fresh ginger 40g. 2. Rice wine 1 tablespoon, sesame oil 1 teaspoon, refined salt 1/2 teaspoon, monosodium glutamate 1/2 teaspoon and 20 Chinese prickly ash.

1. Clean the chicken, rinse it repeatedly with hot water, control the moisture, and cut half of the onion and ginger into large pieces.

2. Put about 5 kilograms of chicken soup in the pot, boil the onion ginger, pepper and yellow wine for a while, put the chicken in the pot, cover it, let the chicken simmer in the soup pot for about 25 minutes, take it out, and see that there is no "blood water" (if there is blood water, you can soak it again), cool it thoroughly, take out the big bones, cut into pieces appropriately, and plate it.

3. Peel the onion, cut into pieces, put it in a bowl, add refined salt monosodium glutamate, and pour 2 teaspoons of hot chicken soup for later use.

4. Take 1 teaspoon of cooking oil and sesame oil, put it in a pot, heat it, pour it into a bowl, mix well, pour it on the chicken, and mix well to serve.

The meat of Sanhuang chicken is tender and delicious when fried. Let me tell you how to cook hot and sour chicken.

(1) Wash the chicken, cut it into pieces the size of walnuts and put it on a plate for later use.

(2) Cut half a piece of ginger into small pieces, cut a few chives into small pieces, cut garlic into small pieces, and dice sour cowpea and two or three dried red peppers for later use.

(3) Drain the wok (about 1 2). When the oil is hot, add pepper and Jiang Mo, stir-fry until the chicken pieces change color, then add half a bowl of aged vinegar and continue to stir-fry, and then add rock sugar (5 or 6 pieces), cooking wine, soy sauce and chutney in turn. Put it in a transparent deep glass plate, it looks good and delicious!

Note that the main flavor of this dish is sweet and sour, slightly spicy. No salt, because sour cowpea is salty, just put some soy sauce. Chicken pieces can be tasted after being cooked. If it is too weak, add salt. There is no need to put chicken essence or monosodium glutamate, because sugar and vinegar can play a role in refreshing, and the chicken nuggets themselves are very fresh.

Leek and minced garlic must be put at the end, one is rich in flavor, and the other is beautiful. You see, the germanium-red chicken nuggets are dotted with green shallots and white minced garlic, and some bright red peppers. How delicious!

Iron plate Sanhuang chicken

Fresh Sanhuang chicken, with head, feet, bones and skin cut into pieces.

Use salt, old ginger slices and scallion roast chicken powder 15 minutes.

Don't touch the flat bottom when heating the pan, pour in a little oil and fry the chicken slices until the skin is slightly golden.

Heat the iron plate on another stove and wrap it in tin foil.

Add a wok, heat it with a little oil, add a little ginger and garlic, stir-fry until cooked, add green and red pepper rings and onion rings, sprinkle a little salt, and then put the freshly fried chicken slices into a hot iron plate to eat.

Three yellow chicken with winter bamboo shoots

Ingredients: 400 grams of Sanhuang chicken and 40 grams of fresh winter bamboo shoots.

Seasoning: salt, monosodium glutamate, chicken essence, ginger slices, onion, water starch, pea tip, vegetable oil, chicken soup and chicken oil.

Exercise:

1, wash the winter bamboo shoots and slice them, blanch them until they are cooked and undercooled, and wash the Sanhuang chicken and slice them.

2. Pour a little vegetable oil into the pot and heat it. Add ginger slices and shallots and stir fry. Then add chicken soup, chicken slices and winter bamboo shoots, and then add salt, chicken essence, chicken slices and pea tips in turn. When cooked, hook a little water starch to collect juice.

Tips @@ @

1, winter bamboo shoots must be blanched until cooked, otherwise it will affect the taste.

2. Winter bamboo shoots are good for digestion, fat reduction and weight loss because of their characteristics of high protein, low fat, high fiber and low starch, and they are delicious, achieving the organic unity of color, taste and nutrition, and are ideal dishes for friends who want to lose weight.