How to cook the best part of chicken?

Chickens, as poultry, are typical of doing their best to die. It can lay eggs, but it is not fat. Besides toenails and chicken feathers, it is specially prepared for human (though involuntarily), and even chicken feathers are used to make feather dusters and badminton. And each part has several pumps. The way to do this is to look at everyone's preferences, and no one is the best. Day after day, I think about how to eat, and I don't know if this group has evolved a corresponding psychological endurance mechanism.

Anyway, I still want to eat today, at least I have to admire it. There are so many ways to cook chicken that you can't finish a rough estimate in three to five days. Today, I picked it up and said: How to eat whole chicken? No recipe recommendation, pure gluttony.

Big-plate chicken

Speaking of the name of saute spicy chicken, everyone in the whole country knows it. Most people know its signature dish, large pieces of chicken and large pieces of potatoes, with a piece of noodles. Celie snores, not to mention how fragrant it is. Spicy and enjoyable, full weight, just right oil and water. Who do you choose?

Jiang Sha chicken

Shaped like ginger, Jiang Sha feels and tastes more like Sanqi. Dried Jiang Sha can be used as seasoning. Sanhuang chicken is cooked, chopped and dipped in Jiang Sha sauce. Stew the chicken with ginger until the chicken juice is exhausted and the chicken skin is not rotten. This is another way to eat, and it smells good.

Chicken with clear soup-Qingyuan chicken soaked in cold water after stewing (sliced before eating)

Boiled chicken can only be cooked, not for a long time. It will be cooked in ten minutes at most, and the meat is tender and firm. So the most commonly used method is soaking, soaking in hot water for several times, pouring with hot water, and finally pouring with cold water, quickly locking the gravy, keeping it fresh and tender, and letting it cool and cut into pieces.

There are many kinds of chicken juice, because it is widely spread, so the dipping sauce is also varied, including ginger and garlic oil, onion oil, lemon and garlic oil, and the simplest soy sauce and Chili sauce, which is quite inclusive. However, since it is boiled chicken, that is the original flavor of this juice. The seasoning should not be too thick and greasy to avoid usurping the role of the host.

Brine chicken

Chicken salt crisp melts easily and has a special taste.

Braised chicken with pork belly

Thick fresh chicken soup cooks the whole chicken wrapped in pork belly, and the pork belly is naturally soft and waxy. This soup alone is delicious! First of all, the whole thing is served in a soup pot, and everyone scoops up a bowl of original soup to meet it. Suddenly the sweat came down and all the tricks were opened. I can't wait to try the pork belly chicken. Don't be busy yet. When the table is cleared, chop up the pork belly chicken and simmer in the soup pot for a few minutes before eating. Only in this way can you be sure that you won't be disappointed.

Wind chicken, preserved chicken

The wind chicken in the northeast has never eaten it. I wonder if it's cooked like bacon? The way to eat preserved chicken is similar to bacon. Afraid of salty and hard, soak it in hot water now, then cut it into pieces, add dried Chili and stir-fry until fragrant. You can also eat it in hot pot or steam it in a steamer. Unique bacon and salty style.

pot-stewed chicken

roast chicken

Roast chicken is roast chicken. Chop the slaughtered rooster, heat it in a large pot, sprinkle a lot of pepper, green pepper, onion, ginger and garlic, and stir-fry it with sauce and chicken pieces. Yes, it's the same spicy cooking routine, but it must not be spicy chicken.

Salted roast chicken

Coarse salt roast chicken is a method of preserving fresh chicken indirectly invented by Hakkas.

Different from the common brine chicken, brine chicken does not directly put salt on the chicken, but uses coarse salt to cook the chicken, and uses the thermal conductivity of the salt and the burnt smell after heating to cook the chicken.

Braised chicken

Spicy taro chicken

Cook the taro (or fry it directly without cooking), peel it and mix it with the chicken. The finished product tastes like glutinous taro noodles, and the chicken absorbs the aroma of taro noodles. The meat is tender, spicy and delicious, but it takes up a lot of space. If you are greedy for taro, there is no place to put other dishes.

Pepper Chicken

This dish basically knows where the coordinates are by looking at the picture. Pepper chicken pays attention to killing now. The dense peppercorns and peppers really made northerners' scalp numb, but when they arrived in Chongqing, Sichuan, everyone became masochists and knew there were tigers in the mountains.

Pepper Chicken

Pepper chicken is a general term, which represents the specialty of many places. Some are fried, some are cold, some are Dahongpao peppers, and some must use green peppers.

In short, pepper oil is heavy, generally fried in Dahongpao, fried in oil pan, and the meat is tender and dry. There is a mixture of green pepper and red pepper. Here is only one usage of green pepper and white pepper.

It's simple. Chop the cooked chicken, put it in The Mixing Bowl, and sprinkle with fresh green pepper (leaves can bring more fragrance), pepper oil, minced garlic, garlic water, sesame oil, green pepper rings, red pepper, a little sugar, salt, balsamic vinegar, chopped green onion and so on. , and stir well. According to your own preferences, you can add more pepper or sour vinegar, which is not difficult to master.

Baigen herbs chicken

This medicine chicken only appears for a few days around the Dragon Boat Festival. After the solar term, the medicinal properties of medicinal roots and leaves have passed, and some even become toxic. So if you want to eat these hundred chickens, you can only eat them around the Dragon Boat Festival in Guizhou, Yunnan. The practice is very simple, as long as the roots and leaves are selected and cooked thoroughly with native chicken like old hen soup. Raked meat, with the smell of medicine, is fresh and greasy.

Well, there are still many practices of whole chicken, so let's stop here. I don't think I can carry it if I haven't eaten yet.

(picture finishing network)