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What are the common household practices of ginger chicken?

1. Wash the chicken and cut it into pieces, blanch the chicken with boiling water and remove it. Cut ginger into pieces, enucleate red jujube and rinse Chinese wolfberry. Cool the oil in a hot pot and saute the ginger slices. Add the chicken and stir-fry until it changes color. Add the right amount of cooking wine and cook until the chicken is cooked. Add the right amount of salt, ginger juice and Hakka ginger wine and cook until the soup is thick. Finally, add red dates and Chinese wolfberry and bring to the boil.

2. Blanch the chicken: add enough water to the pot, put in the chicken nuggets, bring to the boil, skim off the foam, boil until the chicken surface changes color, rinse with clean water to remove blood and impurities. Stir-fry ginger: add a small amount of oil to the frying pan, heat the oil and add sliced ginger, stir-fry slowly over low heat until the edge of the ginger is rolled up, emitting a strong fragrance.

3. The specific methods of the chicken with ginger wine are as follows: wash the chicken and cut it into small pieces and smash the ginger. Heat the wok and add a small amount of cooking oil, stir-fry the ginger and stir-fry the chicken nuggets quickly. Wait for the chicken to change color and pour in the right amount of old wine (rice wine) to continue to stir-fry, pour in a small amount of water to change to low heat and simmer for about 10 minutes. After the ginger wine aroma comes out, pour in the right amount of water and pour into the casserole and simmer until the chicken is cooked. Add the right amount of salt and serve.

4. Steps: cut the chicken chamber, chicken miscellaneous and chicken feet into small pieces; prepare ingredients, half a cup of glutinous rice wine, a piece of ginger, and Xiao Xu of Chinese wolfberry; heat the pot and put the ginger in the pan, then put the chicken down and fry it into golden brown on both sides; then put down the wine and put in the right amount of water; put down the wolfberry, bring to the boil and boil for 20 minutes.

5, suitable for a variety of occasions: the taste characteristics of ginger chicken make it not only a home-cooked dish, but also a delicacy for guests. Whether it is a family dinner or a gathering of friends, people can taste the charm of delicious food.

What is the common practice of ginger ale chicken?

Wash the chicken and cut it into pieces, blanch the chicken with boiling water, remove and set aside. Cut ginger into pieces, enucleate red jujube and rinse Chinese wolfberry. Cool the oil in a hot pot and saute the ginger slices. Add the chicken and stir-fry until it changes color. Add the right amount of cooking wine and cook until the chicken is cooked. Add the right amount of salt, ginger juice and Hakka ginger wine and cook until the soup is thick. Finally, add red dates and Chinese wolfberry and bring to the boil.

Stew chicken, ginger, rice wine and seasoning in a casserole. The specific methods of ginger chicken are as follows: wash the chicken and cut it into small pieces and smash the ginger. Heat the wok and add a small amount of cooking oil, stir-fry the ginger and stir-fry the chicken nuggets quickly. Wait for the chicken to change color and pour in the right amount of old wine (rice wine) to continue to stir-fry, pour in a small amount of water to change to low heat and simmer for about 10 minutes.

Steps: chop the chicken chamber, chicken miscellaneous, chicken feet into small pieces; prepare ingredients, half a cup of glutinous rice wine, a piece of ginger, Chinese wolfberry Xiao Xu; heat the pot and put the ginger in the pan, then put the chicken down and fry it into golden brown on both sides; then put down the wine and put the right amount of water; put down the wolfberry, bring to the boil and boil for 20 minutes.

The practice of yellow rice wine chicken

Yellow wine chicken: preparation materials: chicken legs, yellow rice wine, sliced ginger, green onions, salt, chicken essence, light soy sauce, soy sauce, sugar, water. Wash the chicken legs and cut them into pieces and marinate them with salt, chicken essence, light soy sauce, soy sauce and sugar for 10 minutes. Cool the oil in a hot pot and saute until fragrant with sliced ginger and green onions. Stir-fry the pickled chicken nuggets until discolored. Add rice wine and water, the amount of water should not exceed the chicken nuggets, bring to a boil, turn to low heat and cook for 20 minutes.

Practice: scald half the chicken with boiling water, wash the blood foam, cut into blocks and set aside. Cut the ginger into small slices and the spring onions into small pieces. Cool the oil in a hot pot and stir-fry the ginger and onion slices to taste. Add the chicken nuggets and stir well. Add rice wine, pour into a pot with a small amount of water (chicken nuggets can not be completely submerged), bring to the boil and simmer for 30 minutes.

A boy chicken, a pig's hoof, a small piece of pork, 2 onions, the right amount of rock sugar, the right amount of yellow rice wine, a little smoke. Boil light soy sauce, laohan, rock candy, fragrant leaves and star anise together to make the rock candy melt. After boiling, because of the rock candy, the sauce will be thicker and then placed at room temperature. Slice the pork, chop the pig's hoof into small pieces, eviscerate the chicken and deal with it. Cover the bottom of the pot with sliced ginger.