The five ways to make chicken are simple, nutritious and delicious, and adults and children love to eat it

First course: diced spicy chicken

Ingredients: chicken breast, dried chili, minced garlic, white sesame seeds, Sichuan pepper, ginger slices, cooking wine, light soy sauce, oyster sauce, dark soy sauce, salt, pepper, starch.

Steps:

1. Clean the chicken breast and cut it into cubes, put it in a bowl, add ginger slices, cooking wine, light soy sauce, oyster sauce, dark soy sauce and pepper, stir well and marinate for 10 minutes.

2. Heat the oil, wait for the oil temperature to rise to 60% hot, add the marinated diced chicken breast, fry until the surface is golden brown, and then remove it. Wait for the oil temperature to rise again, fry again, and remove the oil control for later use.

3. Leave the bottom oil in the pot, add minced garlic, dried chili pepper and Sichuan pepper and stir-fry until fragrant, then pour in the diced chicken and stir-fry to taste. Finally, add 1 tablespoon of white sesame seeds and you can eat it out of the pot.

Second course: scallion oil chicken

Ingredients: chicken thighs, green onions, ginger and garlic, white sesame seeds, onions, cooking wine, soy sauce, oyster sauce, sugar.

Steps:

1. Clean the chicken thighs, cook them in a pot under cold water, add green onion and ginger cooking wine to remove the smell, turn to low heat and continue to cook for about 8 minutes after the water is boiled, and the chicken thighs can be covered and stuffed for 10 minutes when they are cooked.

2. When the time is up, take out the chicken thighs and soak them in cold water. Then tear it into strips and put it on a plate.

3. Heat the oil, add ginger and garlic, onion,

Stir-fry the shallots until fragrant, turn off the heat, add light soy sauce, oyster sauce and sugar, and stir well.

4. Put the shredded green onion on top of the chicken, pour in the scallion sauce, and finally sprinkle with sesame seeds.

The third course: chicken pot

Ingredients: chicken thighs, onions, celery, ginger and garlic, beer, hot pot base, oyster sauce, rock sugar.

Steps:

1. Chop the chicken thigh into small pieces, add water to soak in the bleeding water, and then remove the water to control the moisture.

2. Heat the oil, add the chicken thighs and stir-fry, fry until the surface is slightly yellow, add ginger slices, garlic slices, and hot pot base, and stir-fry evenly.

3. Pour in a can of beer, oyster sauce and rock sugar, bring to a boil over high heat, turn to low heat and simmer for 15 minutes.

4. When the time is up, add the celery segments and shredded onion and continue to simmer for 5 minutes.

5. Finally, reduce the juice over high heat and then remove from the pot.

Fourth course: stir-fry local chicken

Ingredients: local chicken, garlic sprouts, shallots, ginger, soy sauce, salt.

Steps:

1. Cut the garlic sprouts into sections, cut the shallots into segments, slice the ginger, and chop the chicken into small pieces.

2. Heat the oil, add the chicken pieces and stir-fry until fragrant, stir-fry the chicken fat, fry the chicken dry, add ginger slices, and continue to stir-fry.

3. Add an appropriate amount of soy sauce and stir-fry evenly to taste, add a bowl of water, cover and simmer to cook the chicken.

4. Cook until the water is slightly dry, add salt, soy sauce, sugar, green onion, stir-fry evenly.

Fifth course: mushroom chicken soup

Ingredients: local chicken, corn, cordyceps flowers, agaricus mushrooms, pork belly mushrooms, ginger slices, salt.

Steps:

1. Chop the chicken into pieces, blanch it in cold water, remove it and put it in a casserole, add water and ginger slices, cover it and simmer for 2 hours.

2. Wash the corn and chop it into pieces, and wash the agaricus mushrooms, cordyceps flowers, and pork belly mushrooms for later use.

3. After the chicken has been stewed for two hours, add the corn and mushrooms and continue to simmer for half an hour.

4. Finally, add salt to taste.