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A complete collection of the practice of stewed chicken

Clear stew whole chicken practice: preparation materials: a native chicken, ginger slices, green onions, cooking wine, salt, water. After the native chicken is slaughtered, the internal organs are removed, washed and cut into blocks. Cool the oil in a hot pot and saute until fragrant with sliced ginger and green onions. Stir-fry the chicken nuggets until discolored. Add appropriate amount of cooking wine and stir-fry well. Add clean water, the amount of water should be a little more, turn to low heat and simmer for 1-2 hours after boiling.

A chicken (the chicken is better, the weight is about 2 jin) A ginger, onion, cooking wine, salt, water steps: first of all, clean the chicken, depilate, viscera, and remove claws. Wash the chicken, soak it in water for a while, and remove the foam. Then put the chicken on the chopping board and hit it with the back of the knife to make the chicken more fresh and tender.

Stewed chicken: material: main ingredient: 500g chicken ingredients: right amount of ginger slices, right amount of spring onions, right amount of cooking wine, right amount of salt, right amount of clear water steps: wash the chicken, cut into pieces, blanch the chicken with boiling water, remove and set aside. Add water to the pot, add chicken pieces, add sliced ginger, green onions and cooking wine. bring to a boil and simmer for 30 minutes.

Ingredients: Sanhuang chicken 1 g, astragalus 1 g, jujube 4 g, longan 4 g, shiitake mushroom 60 g, ginger slices 10 g, yellow rice wine 10 g, Chinese wolfberry 1 g. Get the ingredients ready. Soak astragalus, red jujube, longan, Lentinus edodes and water for 2 hours. Stuff the ingredients into the three-yellow chicken belly. Put the chicken in the pot with water, ginger, yellow rice wine and soaked water. Boil over high heat and simmer for 90 minutes, add Chinese wolfberry, salt and simmer for 30 minutes.

Steps: 1) wash the whole chicken and cut it into pieces; 2) put enough water into the pot, add slices of ginger and onions, and bring to a boil; 3) blanch the chicken nuggets in boiling water to remove fishy, fish out and set aside; 4) add enough water to the pot, put the chicken nuggets after blanching water, add cooking wine, turn to low heat and simmer for about 2 hours; 5) finally, add appropriate amount of salt for seasoning.

Wash the chicken and cut it into pieces. Put sliced ginger and green onions into the pot, add the right amount of water, add the chicken nuggets, add the right amount of cooking wine. Put the pot on the fire, bring to a boil, turn to low heat and simmer for 30 minutes. Add the right amount of salt and simmer for another 20 minutes to taste the chicken. Finally, remove the pot from the fire, remove the chicken nuggets, and serve.

What's the best way to cook whole chicken?

1. Roast chicken is the most convenient and delicious way for the whole chicken. (1) first wash the whole chicken, then dry it, then put the sliced ginger and sliced onions into the chicken belly, and then add cooking wine that can drown the 1/3 position of the chicken body to soak. It will take about 30 minutes. (2) then oil the outside of the chicken, wrap the whole chicken in tin foil, and then put it in the oven for roasting.

2. Wash the whole chicken, remove the internal organs, wipe inside and outside with seasoning, and put onion, ginger, pepper and star anise in the chicken belly. Put it in a container, cover it or wrap it in plastic wrap, marinate it in the refrigerator for 24 hours, and turn it several times. Cover the baking pan with tin foil and add oil to the lower layer of the oven. Drain the pickled chicken, pick up the seasoning, pass the rod of the fork through the belly of the chicken, fix it with a fork, and tighten the screws.

3. A chicken (the chicken is better, the weight is about 2 jin) A right amount of ginger, the right amount of cooking wine, the right amount of salt, the right amount of water steps: first of all, the chicken should be cleaned, hair removal, viscera removal, feet removal. Wash the chicken, soak it in water for a while, and remove the foam. Then put the chicken on the chopping board and hit it with the back of the knife to make the chicken more fresh and tender.

4. Preparation: choose a fresh whole chicken, preferably one weighing between 5 and 2 kilograms. This size is suitable for the family oven and the baking time will not be too long. Clean the chickens, remove the internal organs and residual feathers, wash them clean and drain them with kitchen paper towels. Prepare marinades and seasonings such as salt, black pepper, vanilla (such as rosemary, thyme), garlic, lemon, olive oil, etc.

Step 1: preparing materials to make steamed chicken is very simple. All you need is a whole chicken, sliced ginger, chopped onions, cooking wine, salt and pepper. First wash the whole chicken, remove the internal organs and head, then burn the hair off the surface of the chicken, wash it and set aside. Step 2: pickled chicken is an important step in making steamed chicken. In this process, some seasonings can be added to improve the taste of the chicken.

The practice of the whole Chicken

Wash the chicken, spread cooking wine, rub salt, sprinkle with pepper, stuffed chicken belly with shredded spring onion and ginger for a while, add cage material, remove shredded spring onion and ginger, spread with soy sauce, hang ball powder and deep-fried crisp into golden brown, cut into small pieces. Lentinus edodes chicken materials: chicken, Lentinus edodes, oil, salt, soy sauce, cooking wine, sugar, broth, onions, ginger, garlic, pepper, spices, monosodium glutamate, sesame oil.

Stewed whole chicken: materials: whole chicken, ginger slices, green onions, salt, cooking wine, water practice: wash the whole chicken into pieces, blanch the chicken in cold water, remove and set aside. Add the right amount of water to the pot, put the whole chicken nuggets into the pot, add sliced ginger, green onions and some cooking wine to deodorize. Cook over medium and medium heat until the water boils, remove the foam and remove the grease from the surface. Then turn to low heat and continue to simmer for 1-2 hours, add the right amount of salt to season.

Roast whole chicken ingredients: whole chicken, salt, light soy sauce, rice wine, pepper powder, ginger, green onions, cumin powder, chilli powder, pepper particles, star anise method, wash the whole chicken, remove the internal organs, spread evenly inside and outside with seasoning, fill the chicken belly with green onions, ginger slices, pepper and star anise. Put it in a container, cover it or wrap it in plastic wrap, marinate it in the refrigerator for 24 hours, and turn it several times. Cover the baking pan with tin foil and add oil to the lower layer of the oven.

Roast chicken can be said to be the most convenient and delicious way for the whole chicken. (1) first wash the whole chicken, then dry it, then put the sliced ginger and sliced onions into the chicken belly, and then add cooking wine that can drown the 1/3 position of the chicken body to soak. It will take about 30 minutes. (2) then oil the outside of the chicken, wrap the whole chicken in tin foil, and then put it in the oven for roasting.

How to make fried chicken

Ingredients: chicken, Zanthoxylum bungeanum, onion, ginger, garlic, oil, cooking wine, salt, egg white. First of all, the internal organs of the whole chicken are emptied, the surface of the chicken is picked clean, and finally washed. Then put the chicken in a container, stir in egg white, salt and cooking wine, and let stand for 20 minutes. Start the pot and burn oil, the oil can quickly drown the whole chicken, add spring onions, ginger, garlic, pepper and stir-fry. Finally, put the chicken in the pan and deep-fry it.

Specific methods: depilate the chickens, remove the internal organs, wash and drain. Slice the ginger and cut the onions into small pieces. Wipe the whole chicken with salt, fine granulated sugar, curry powder and cooking wine. Stuff the chicken belly with spring onions and ginger slices. Put the whole chicken seasoned into a bowl. Put onions and ginger slices on the chicken body and marinate for three hours. Prepare the air fryer. Choose the frying temperature of 180 degrees Celsius, pickled whole chicken, take out all onion and ginger slices, put directly into the air fryer basket.

Deep-fry: heat the oil to 70% hot (about 180 ℃), put the chicken wrapped in paste into the pan and fry slowly over medium heat. In the process of frying, we should pay attention to turning the chicken so that it is heated evenly to avoid frying. Deep-fry until the surface of the chicken is golden and crisp, then the inside is ripe and can be removed. Oil control: put the fried chicken on the kitchen paper and absorb the oil from the surface, which can make the chicken more dry and taste better.

When roasting the whole chicken, how to marinate and roast to make the outer skin golden and crisp and the inner meat fresh and tender?

1. Pickling: put the seasoned chicken in the refrigerator for at least 4 hours, preferably overnight, so that the chicken can fully absorb the flavor of the seasoning. Skin treatment: before or after pickling, a thin layer of olive oil can be applied to the chicken skin, which helps the skin become golden and crisp when baked. Baking process: preheat the oven: preheat the oven to 200 °C (about 392 °f).

2. Pickling: in order to taste the chicken, it needs to be pickled in advance. Salt, sugar, spices (such as rosemary, thyme, garlic powder, etc.), lemon juice, olive oil and other spices can be used. Spread the seasoning evenly on the surface and inner cavity of the chicken, so that the chicken can fully absorb the flavor of the seasoning. It takes at least 2 hours to marinate, preferably overnight, so it tastes more delicious.

3, choose chicken: choose fresh whole chicken, it is best to choose a chicken weighing between 5 and 2 kilograms, the size of the roast time is moderate, easy to ripen. Clean the chicken body: thoroughly clean the inside and exterior of the chicken body, remove internal organs and residual feathers, wash and drain with cold water. Pickling: smear the chicken evenly with the right amount of salt and black pepper, both inside and outside.