Spicy field chicken
material
Ingredients: 600 g chicken thigh, 1 tbsp egg white, 1 tbsp soy sauce, 2 tbsp corn starch, 3 tbsp garlic slices, 2 green chili peppers, 3 red chili peppers, 2 tbsp soy sauce, 1 tbsp wine, 1/2 tbsp Zhenjiang vinegar, 1/2 tbsp sugar, l/2 tbsp corn starch, 1 tsp sesame oil to make a seasoning.
method
Each chicken leg is first chopped off on tiptoe and then cut straight into two, all in a large bowl with egg whites, soy sauce, corn starch mixed well and marinated for about 30 minutes.
Green and red peppers are removed separately and cut into small squares (or diamond horns) for use.
Heat the frying oil, fry the field chicken (about 10 seconds), pour out the oil after fishing out, leaving only 3 tablespoons, used to fry garlic slices, then put green and red peppers, continue to fry a few times, then the chicken and seasoning under the pot, stir-fry evenly on high heat, pour 1 tablespoon of hot oil before turning off the heat.
Soyo field chicken
3 chickens, half a bowl of tempeh, sugar, garlic, soy sauce, onion, red pepper, green pepper, ginger, salt, rice wine, chicken essence
1. The chicken is well killed and washed, the chicken skin is marinated with a little rice wine and salt and then repeatedly scrubbed several times, and the other parts are marinated with a little rice wine, a little salt and chopped garlic for an hour.
2. Wash and chop the onion peppers and set aside, tempeh and 2,3 small garlic minced and set aside.
3. Stir-fry the vegetables first with a little cooking wine until they are seven or eight times ripe and set aside.
4. After a little oil is heated, the tempeh mushrooms are fried for aroma, then the chicken is fried and stir-fried for a few minutes, then add vegetables, then add a little soy sauce, a little sugar, a little chicken essence to season and stir-fry for a while.
Chicken porridge
Ingredients 1 cup white rice, 4 field chickens, a little shredded ginger, a little green onion seasoning (1) 1 tbsp cooking wine, 1 teaspoon starch (2) 8 cups water, 1 teaspoon salt, a little pepper
1: Wash the white rice, add 8 cups of water and soak for 1 hour, move to the stove and bring to a boil, change the heat to low and cook until soft.
2: Wash the chicken, cut off the limbs, mix in the seasoning (1) slightly marinate, blanch the thinner part of the back meat layer with boiling water, and put it into the porridge and cook together.
3: When the rice grains are soft and rotten, add the chicken thighs and cook, and add ginger and salt to taste, after 5 minutes, turn off the heat, pick off the back bones, sprinkle with green onion and pepper, you can eat.
Pretzel field chicken
2 field chickens, 5 grams of minced green onion, 5 grams of minced garlic, 5 grams of chili peppers, 5 grams of minced ginger, 2 grams of coriander, 1/4 tsp of salt, 1 tsp of pepper, 1/2 tsp of chicken broth, 1/2 tbsp of soy sauce, 1/2 tsp of sugar, 1 tbsp of rice wine
1. Wash and cut the chicken into pieces, put in the marinade and marinate for about 10 minutes, dip in sweet potato powder and set aside.
2. Heat a pot, pour in the appropriate amount of oil (outside the amount), heat the oil to 150 ° C, put in the chicken nuggets of method 1 and fry until golden brown, remove the drainage oil and set aside.
3. Heat another pot, add a little oil (outside the amount), minced garlic, ginger, minced chili pepper, minced green onion, minced coriander and stir-fry, then add the fried chicken and seasoning of Recipe 2 and stir-fry evenly.
Garlic field chicken soup
250 grams of chicken, 8 garlic kernels, 600cc of water, 1 tsp of salt
1. Chop the chicken into small pieces, add boiling water and blanch them for later.
2. Heat the oil pan at 120 °C, add the garlic seeds and fry them over low heat until golden brown, then drain the oil and set aside.
3 Put all the ingredients, water and seasonings of Recipe 1 and 2 into the pot of the electronic pot, press the "Cook Rice" button, and cook until the switch jumps.
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