Ten Best Ways to Eat Chicken

The top ten best ways to eat chicken: spicy fried chicken breast, fried chicken balls, slippery chicken bibimbap, chicken breast in tomato sauce, sauce-flavored roast chicken, pepper chicken, mixed hand-torn chicken, cooked chicken breast, saute spicy chicken and pepper chicken hand-torn chicken.

1, spicy fried chicken breast: chicken breast is cut into thumb-thick strips, put into a bowl, add salt, onion ginger juice, cooking wine and water starch, and mix well for later use. Cut some green and red peppers, add some salt and mix well. Put it aside. Heat oil in a pan, add ginger and garlic slices and chicken breast, stir-fry chicken breast until it becomes discolored, add green and red peppers, stir-fry, add cooking wine and soy sauce, a little oyster sauce, a little salt and white sugar to neutralize the spicy taste, add a little water starch and scallion oil, stir well, and then take out the pan and plate.

2. Popular fried chicken balls: select chicken breast, soak it in cold water to thaw, take it out and cut it into pieces, put it into a cooking machine, add onion Jiang Shui, add appropriate amount of salt, pepper, thirteen spices, chicken powder, appropriate amount of potato starch and appropriate amount of eggs, beat it into chicken paste, take it out, add a little mung bean starch and a little flour, and mix well for later use.

Burn oil in the pot, the oil temperature is 50% to 60% hot, squeeze the chicken paste with your left hand and knead it into meatballs with your right hand. Put them into the oil pan one by one, fry them until they are solidified, and take them out completely. When the oil temperature rises to 70% heat, put it into meatballs and fry it again until it is crisp outside and tender inside, and the skin is golden yellow. Take out the control oil and put it on the plate.

3, slippery laying hens bibimbap: chicken breast is cut into pieces with a knife, put into a bowl, add salt, cooking wine, monosodium glutamate, pepper, water starch, and mix well. Beat a few eggs in a bowl, add a little salt, pepper and chopped coriander, and beat well. Heat oil in the pot, add chicken slices, slide until it changes color, quickly pour in egg liquid, slide until it is solidified, and take it out of the pot directly without turning over.

In a hot stone pot, pour a little onion oil, add a little shredded onion, cover some rice, cover the slippery chicken with rice, and pour the sauce evenly on it. It's delicious. Preparation of sauce: bibimbap sauce with stone pot, diluted with hot chicken soup, steamed fish and soy sauce, and stirred evenly.

4. Chicken breast in tomato sauce: Cut the chicken breast into strips with a knife and put it in a basin. Add salt, cooking wine and water starch and mix well for later use. Mix a sauce: a spoonful of tomato sauce, a spoonful of sugar, a spoonful of white vinegar, a spoonful of soy sauce, a spoonful of water, a little salt, a spoonful of water starch, and half a spoonful of scallion oil. Mix well and set aside.

Heat the oil from the pan, the oil temperature is 60% to 70%, add the chicken breast one by one, fry until it is solidified, and take it out. When the oil temperature rises, add re-frying, fry until the skin is golden and crisp, take out and control the oil for later use. Leave the bottom oil in the pot, add the sauce, the sauce is slightly thick, add the fried chicken breast, stir well, then take it out of the pot and put it on a plate, and sprinkle with peeled white sesame seeds for decoration.

5. Sauce-flavored roast chicken: wash the chicken legs, change them into pieces, put them in a clear water basin to soak the excess blood, and remove and control the excess water for later use. Choose dried mushrooms as a side dish, put them in a clear water basin, add a little flour, soak them until they swell, then clean them, take them out and control the water for later use. Heat the oil in the pan, add a little lard to make it more fragrant, add chicken pieces and stir-fry until the water vapor is excessive, add onion, ginger slices, star anise, cinnamon, fragrant leaves, Amomum tsaoko and fennel, stir-fry until fragrant, and cook in cooking wine to remove the fishy smell.

Add a proper amount of diluted sweet noodle sauce, light soy sauce and light soy sauce, stir-fry the sauce flavor, add a proper amount of fresh soup or boiled water without ingredients, add mushrooms, bring to a boil with strong fire, add salt, spiced powder or thirteen spices, chicken essence and oyster sauce, simmer for 20 minutes with low fire, then pick out the residue, turn to high fire and cook until it is sticky, and then pour in a little pepper oil, mix well and sprinkle.

6, pepper chicken: wash the chicken legs, cut into pieces, add salt, cooking wine, soy sauce, pepper, mix well and marinate for later use. Green red and Erjing pepper are cut into horse ears with a diagonal knife for later use. Heat oil in the pan, add chicken, fry until cooked, and take it out for later use.

Leave the bottom oil in the pan, add ginger and garlic slices, green hemp rattan pepper and dried red pepper, stir-fry until fragrant, add green and red Vitex negundo pepper, stir-fry until spicy, then add chicken, stir-fry evenly, cook wine, add American fresh soy sauce and spicy fresh soy sauce, stir-fry until fragrant, then add a little salt, sugar and pepper, pour in a little pepper oil and sesame oil, stir-fry evenly, and then take out the pan and plate.

7. Stir-fry the chicken: put the chicken legs in a clear water pot, add onion ginger, cooking wine, pepper, star anise, cinnamon and fragrant leaves, blanch them, take them out slightly, pat them loose with a knife, then tear them into strips by hand and put them on a plate. The bottom can be served with shredded onion or cucumber. Add a spoonful of garlic paste, a spoonful of Chili powder, thirteen spices, salt, monosodium glutamate or chicken essence, a little sugar and white sesame directly into the chicken, sprinkle with smoked rapeseed oil, add a little balsamic vinegar and sprinkle with chopped green onion, and serve. Mix well when eating.

8. Return the chicken breast to the pot: cut the chicken breast into pieces with a knife, put it in a clear water pot and blanch it to change color, and quickly remove it and take a shower for use. Appropriate amount of green pepper is changed into a knife and cut into diamond-shaped pieces for later use. Heat oil in a pan, add the same amount of Laoganma Douchi sauce, sweet noodle sauce, chopped bean paste, sliced onion, ginger and garlic, stir-fry until the sauce is fragrant, add pepper and chicken essence, stir well, and cut green pepper into sections. Then out of the pot, served delicious.

9. Stir-fry chicken: Chop clean chicken, cut clean potatoes into hob blocks, remove red and green peppers, and change knives into hob blocks. Heat the hot oil from the pan, and the oil temperature is 60% hot. First, stir-fry the chicken, then stir-fry the potatoes until the skin is golden, and finally stir-fry the peppers, and quickly remove and control the oil for later use.

Leave the bottom oil in the pot, add onion, ginger, garlic, dried chili, chili sauce and bean paste, stir-fry until fragrant, stir-fry red oil, add all the fried ingredients, cook cooking wine, braise soy sauce, add salt, thirteen spices, noodles and chicken essence monosodium glutamate, stir-fry until the color is the highest, add appropriate amount of fresh soup or boiled water, cook with strong fire, and collect thick soup.

10, pepper and hemp hand-tearing chicken: wash the chicken legs, blanch them in a clear water pot, take them out and cool them a little, tear them into strips by hand and put them in a basin for later use. Put dried chili and dried prickly ash into a vegetable mixing basin, sprinkle with hot oil, add a spoonful of paste chili oil with sesame seeds, add salt, a fresh soy sauce, thirteen spices, a little pepper, balsamic vinegar, sesame oil, pepper oil and a spoonful of chicken soup, stir well, and pour in shredded chicken, onion and pepper.