Complete Collection of Four Practices of Chicken Pot

Chicken pot has the functions of warming middle warmer, benefiting qi, replenishing essence and marrow. What are the delicious chicken pot practices? Next, I recommend four delicious chicken pot practices.

First, the practice of sausage chicken pot rice

The material of chicken pot

1 55g white rice, 1 root sausage, 1/2 chicken legs, 2 mushrooms, 1 root onion, 2 slices of ginger, a little green vegetables, 240g water, 1 teaspoon oil,1teaspoon seasoning soy sauce.

The practice of chicken pot

1. Wash the rice slightly, soak it in clear water 1 hour and then drain it. Wash the vegetables, cut them into appropriate sizes and blanch them in boiling water.

2. Wash the chicken legs and chop them into small pieces. Wash and soak the mushrooms until they are soft, and then slice them. Wash the sausage and slice it.

3. Put the materials processed in the second step into a bowl, add the marinade, mix well and marinate slightly.

4. Put the rice soaked by method 1 into a casserole, add water, cover it, and boil it with strong fire (if the water overflows, open the lid or half open the lid).

5. After the water in the casserole in method 3 is dry, turn to low heat, open the lid and spread the marinated and mixed materials in method 2 evenly.

6. Method 4: Pour oil along the edge of the casserole, cover it with low fire and continue to cook for 3 minutes, cover it with soy sauce and cook for 2 minutes on medium fire, then simmer for 15 minutes after turning off the fire, open the cover and add the scalded vegetables and onions.

Second, the practice of nourishing chicken pot with eight treasures

The material of chicken pot

Ingredients: 900g of chicken,

Accessories: yam (dry) 10g, water chestnut 50g, carrot 10g, medlar 5g, coix seed 15g, corn shoot 50g, jujube (dry) 10g, and dried tangerine peel 3g.

Seasoning: salt 4g, monosodium glutamate 2g, pepper 2g.

The practice of chicken pot

1. Sanhuang chicken is eviscerated, cut into large pieces, blanched and washed.

2. Peel the yam, carrot and horseshoe.

3. Cut the yam, carrot and horseshoe into hob blocks.

4. Add soup to the pot, boil the main ingredients, simmer for 1 hour, skim off the floating foam, and add refined salt, monosodium glutamate and pepper to taste.

skill

Health tips:

This soup has the functions of invigorating qi and nourishing blood, invigorating spleen and promoting digestion. It is suitable for treating spleen deficiency, anorexia, malnutrition, abdominal distension, vomiting and nausea.

Grams of food:

Chinese yam (dry): Chinese yam, Euphorbia, should not be taken with alkaline drugs.

Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.

Pericarpium Citri Tangerinae: Pericarpium Citri Tangerinae should not be used with Pinellia ternata and Rhizoma Arisaematis; It is not suitable to be used with warm incense drugs.

Third, the practice of Buddha jumping over the wall and chicken pot

The material of chicken pot

Half a chicken, mushrooms, lotus roots, chestnuts, green and red peppers, onions, ginger, garlic, bean paste, soy sauce, soy sauce.

The practice of chicken pot

1. Cut the chicken into pieces and cut off the skin for later use.

2. Wash the chicken.

3. Cook the chicken in the pot, cook it again, and turn off the fire. Take out the chicken and rinse it with cold water.

4. Put the chicken skin into the pot, turn to low heat and boil out the chicken oil inside.

5. Take the chicken skin residue out of the pot.

6. Add onion, ginger and garlic and stir-fry until fragrant.

7. Add chicken pieces and stir fry. Add two spoonfuls of bean paste and stir fry.

8. Add a proper amount of cooking wine, stir-fry with soy sauce and soy sauce, and pour the chicken pieces into a ceramic pot.

9. Add water and completely cover the chicken. After the fire boils, turn to low heat and stew for 20 minutes.

10, after 20 minutes, add chestnuts and continue stewing for 20 minutes.

1 1, peeled lotus root and sliced green pepper.

12, put the lotus root first, and turn on the fire to let the juice overflow to color.

13. Pour mushrooms and soaked water into a ceramic pot.

14, continue to stew 10 minutes.

15, add green pepper, cover and stew for 5 minutes.

skill

1, chicken oil in chicken skin can add a lot of color to this dish, and it is absolutely delicious.

2, the bean paste itself is salty, you can't put more soy sauce and soy sauce, let alone salt.

3, the water should be added at one time, and the chicken pieces must be completely motionless, otherwise the ingredients behind it will be difficult to taste.

4. The time of stewing lotus root is determined according to your own preference for lotus root, because lotus root can be eaten raw, and it takes less time to be crisp.

Fourth, the practice of sliding chicken pot

The material of chicken pot

Main ingredients: chicken

Ingredients: red onion, lobster sauce, garlic, ginger, coriander and red pepper (optional)

Bacon juice: salt, cooking wine, cornmeal.

Sauce: pillar sauce, oyster sauce, steamed fish and soy sauce, freshly ground pepper, cooking wine.

The practice of chicken pot

1, clean up the fresh chickens.

2. Chop chicken legs, chicken wings and pure breast meat into small pieces (others can be used to make soup), and add salt, cooking wine and raw flour.

3. Marinate for 30 minutes after repeated grabbing.

4, red onions peeled to dry clothes, garlic peeled, both split with the back of a knife. Peel and slice ginger, chop lobster sauce slightly, and dice red pepper.

5, column sauce, oyster sauce, steamed fish soy sauce, cooking wine and freshly ground white pepper are mixed into flavor juice for later use.

6. Heat the hot oil in a hot pot and stir-fry the chicken pieces over high fire until the chicken turns white, about 1 minute.

7, at the same time from the casserole, add a little oil, stir-fry all the materials except red pepper and coriander in medium heat.

8. When the red onion turns Huang Shi, stir-fry the sauce until it bubbles slightly.

9. Add the chicken pieces and continue to stir fry over medium heat.

10, after the sauce is hung evenly, pour a spoonful of cooking wine along the edge of the pot.

1 1, cover, simmer for about 2 minutes on low heat, cover immediately after the red pepper is boiled, turn to high heat, turn off the heat after making a noise, and serve with coriander.