Mushroom Stew Chicken

Ingredients:

Chicken, mushrooms, green peppers, red peppers, potatoes, garlic, cooking

wine, soy sauce, dark soy sauce, rock sugar.

Steps:

1. Rinse the chicken, drain out the water, peel the potatoes, and diced.

2. Mushrooms, washed, soaked in hot water, cut green pepper and red pepper
into small pieces.

3. Add oil into the pot and heat it up, fry the garlic until fragrant, next put in
ginger, then put the chicken, stir fry until turn golden brown color, put in
cooking wine to taste.

4. Then put in soy sauce to taste, half a spoonful of dark soy sauce, stir fry until
color, put potatoes and mushrooms in, stir fry evenly.

5. Pour in the right amount of boiling water, stir it, put in rock sugar, boil the fire,
and cook over low heat.

6. When the sauce dried up, put the green pepper, stir fry until cooked, put in
the right amount of salt.
 Three cups of chicken

Ingredients:

Chicken thighs, soy sauce, dark soy sauce, basil leaves, cooking wine, rock sugar,
onion, ginger, garlic, salt.

practice:

1. Wash the chicken thighs with basil and wash ginger slice and garlic slice.

2, Caramelize the sugar, put oil into pot and heat it up, adjust low heat, then add
in rock sugar to let it melt into a dark brown sticky consistency;

3, In the hot pot, put in the sliced ginger and garlic, then stir fry the chicken until
its cooked. Pour in the caramelized sugar, add soy sauce, and cook for 15~20
minutes;

4, Turn up the heat and collect the extra sauce, pour the basil leaves and mix in
the mixture of water and cornstarch, sprinkle with chopped green onion before
serving.
 Chestnut roast chicken

Ingredients:

Buah berangan, chicken, dried chili, garlic, ginger, little bit of onion, cooking
wine, fine sugar, soy sauce, chicken essence.

practice:

1. Remove the shell of buah berangan, soaked in hot water for a few minutes to
remove the skin inside, and wash the chicken and cut into pieces.

2, Heat the pot and put in the right amount of oil to garlic, ginger, dried chili,
fried until fragrant, then put in the chicken pieces and stir fry, put in a little
cooking wine and continue to stir fry a few times.

3, then put fine sugar, soy sauce, buah berangan and stir fry a few times.

4, then add the right amount of water to boil with high heat (the water level
should not be over the chicken), then collect the sauce, add in a little chicken
essence, sprinkle with green onion.
 Rice Cooker Chicken

1. Clean and wash the chicken. Mix with two tablespoons of cooking wine, one
tablespoon of soy sauce, one tablespoon of salt, evenly spread on the inside and
outside of the chicken, and then sprinkle a layer of rosemary on the
surface. Then place the whole chicken in a zip-lock bag or sealed it with clean
wrap for more than 6 hours.

2. Brush the inner wall of the rice cooker with a layer of oil and spread the
washed onions and ginger on the bottom layer.

3. Put the marinated chickens into the rice cooker and cover with a layer of
ginger and shallot.
4. Close the lid of the rice cooker, press the button on rice cooker to “Cook”,
then once it jump to “heat preservation mode”. Then, turn the chicken over,
press the rice cooker “Cook” button again, and let it cook until the button
jump to “heat preservation mode”. Then serve it.

Note:

Use a slightly smaller chicken, you can also put it the whole chicken into the rice
cooker. Put in generous amount of onions and ginger to prevent smell.
 Roasted Chicken

Ingredients:

1 fresh whole chicken, a little ginger and garlic.

Brush leather: honey

Mixture of seasonings:

(Tsaoko, pepper, “gan cao”, star anise(kaki lapan), cinnamon, nutmeg, garlic,
cumin) salt, sugar, soy sauce, water, the right amount.

practice:

1, Clean and wash the chicken, then drain the water and dry the skin.

2. Sapu the honey evenly on the chicken skin, dry it, place it on a baking tray
covered with tin foil, and bake it in a preheated oven for 180 degrees until it
turned golden color. Turn over and bake the other side until turn golden color.

3, pour the water into the pot and boil, add the “mixture of seasonings”, add
salt, MSG, sugar, soy sauce, ginger, onion, garlic and cook for 1 hour.

4, Hit the dregs, put the chicken in the roasting, the fire is boiled and turn to a
small fire for 2 hours, after the fire is immersed for 1 hour, when the meal is hot,
Serve.
 Yellow Stew Chicken

Ingredients:

1 Chicken (about 1500 grams) , diced potato, bamboo shoots (150 grams), bean
paste (60 grams), red pepper (10 grams), old ginger slice(20 grams), garlic
clove(50 grams), pickled ginger, green and red pepper, onion leaf, dried small
chilli pepper, chilli powder, star anise powder, MSG, chicken essence, cooking
wine, sesame oil, pepper oil, vegetable oil, ma lat chilli red oil (150 ml).

Steps:

1. After the chicken is washed and clean, cut it into pieces.

2. Stir in the vegetable oil and ma lat red chili oil, stir fry the old ginger slices,
garlic cloves, red pepper and homemade bean paste, then add the dried millet
pepper and chilli powder, then add the chicken pieces and fry. Add in star anise
and cooking wine, etc., when poured into a pressure cooker and let it cook until
the chicken is soft and cooked, leave the fire for use.

3. Stir the wok with the oil, stir fry the ginger, pickled ginger and onion leaf, then
pour the chicken in the pressure cooker and put the pre-cooked bamboo shoots
and potato pieces together. Add the chicken essence and MSG into the pan, and
pour in the sesame oil and the pepper oil.
 Spicy Chicken

Ingredients:

Chicken, pepper, dried chili, garlic.

practice:

1. Cut the chicken into small pieces, add salt, chicken, white wine, and chili
noodles. Marinate for 1-2 hours.

2. After marinating, add a small amount of starch, pour in the pan, oil, oil to the
nine mature into the chicken, fry until the meat is red, remove.

3. Pour oil (with a shovel, a shovel oil), add pepper, pepper, garlic, ginger,
scallion, stir fry until sautéed into chicken, stir fry for a few minutes, plate.
 Salted Wok Chicken

Ingredients:

1 whole chicken, star anise, onion, ginger, chicken powder, salt.

practice:

1. Clean and wash the chicken, removes the internal organs and washes it with
water, drains the water, cuts the onion into small pieces, and slices the ginger.

2. Apply some salted chicken powder to the chicken belly evenly, and then stuff
the star anise and some diced onion into the chicken belly.

3. Apply the remaining salted chicken powder to the skin of the chicken. Apply it
evenly and marinate for 1 hour.

4, Cover the bottom of the rice cooker pot with a layer of onion and ginger, then
put in the marinated chicken into the rice cooker, turn on the power and press
“Cook”.

5, 10 minutes later, the rice cooker automatically jumps to the “Warm”, do

not open the lid, continue to keep warm for 5 minutes; then open the pot, turn
the chicken over and continue to press the “cooking”, then cook for another
10 minutes and then keep warm.
 Potato Roast Chicken

Ingredients:

Half Chicken, two potatoes, oil, ginger, garlic, cooking wine, soy sauce, dark soy
sauce, bean paste, sugar.

practice:

1, Wash and clean the chicken, half of the chicken cook into soup. The other half
cuts into pieces and soak in hot water awhile and take it out . Peel the potatoes
and cut into pieces.

2, After the pot is hot, pour the oil, put the potatoes, fry on a small fire until both
sides are browned and simmered.

3, Put in ginger, garlic, fry until fragrant, put chicken and stir-fry, stir fry for 5, 6
minutes, so that the moisture of the chicken pieces is dried up.

4, Add wine, soy sauce, dark soy sauce color, add a little bean paste, sugar, stir
fry evenly, add water, stew for 10 minutes, put the potatoes, stew for another 20
minutes, seasoning. Then serve.

Note: When the potatoes are to be fried first, as they take some time to be cook.
The chicken pieces are to be fried for a while, so that it can be more fragrant.
 Zi Jiang Tea Oil Chicken

Ingredients:

300 grams of chicken, ginger slices, fried tea leaf, a little bit of celery.

Seasoning: salt, chicken powder, soy sauce, Guangdong rice wine, broth,
camellia oil, the right amount.

Steps:

1. Wash the chicken pieces, put them in boiling water, boil them, use soy sauce
to marinate, put them on a plate.

2, Heat the oil in pot, pour in the ginger and chicken pieces into the oil, stir fry
until cooked. Then remove.

3, Heat up the pot, add camellia oil to heat, put in the cooked chicken pieces,
ginger slices, fry until fragrant, put in some rice wine, add in some broth, adjust
the taste with salt, chicken powder, constantly stir fry until the soup is dried,
Pour the dish into a clay pot, sprinkle with fried tea leaf and diced celery to
cover the dish.
 Green Pepper Chicken

1. Diced 300 grams of chicken, put it in a frying pan and cook it thoroughly.

2. Heat the oil in the pot, put in 20 grams of green pepper, 10 grams of ginger,
10 grams of minced garlic, 20 grams of green cili padi, 10 grams of red cili padi,
150 grams of big red chili pepper and stir fry until fragrant.

3. Put in the diced chicken, add 10 grams of MSG, 20 grams of chicken essence,
3 grams of salt, 3 grams of white pepper powder and stir well. Finally, pour 5 ml
of sesame oil and 10 ml of ma lat red chili oil.
 Steamed chicken nuggets

Ingredients: 400 grams of chicken, 50 grams of glutinous rice flour, 25 grams of

Jiangmi wine, 5 grams of ginger, 15 grams of green onions, 15 grams of soy
sauce, 4 grams of salt, 1 gram of pepper.

Steps:

1. Wash the chicken and soften the meat with a knife by tapping on the meat,
and cut into pieces.

2, Onions and ginger chopped fine.

3, Chicken pieces are placed in a bowl, add in Jiangmi wine, ginger, diced green
onion, salt, soy sauce, pepper, MSG, mix well, marinate for 2 hours, make it taste.

4, take a large steaming bowl, put rice flour at the bottom of the bowl, add in the
marinated chicken pieces (with the marinate sauce), then add the broth (200
grams) and mix well. Then steam for 1 hour.

5, Steamed to crisp, then remove it.