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How to cook traditional roast chicken

Ingredients: 1 roast chicken, 1 tablespoon of raw wine, 5 g of oil consumption, 3 g of light soy sauce, 2 g of soy sauce, 6 g of sugar, 1 spoon of salt, right amount of pepper and salt, right amount of pepper, right amount of tea, right amount of large ingredients. Slice the prepared ginger. Tuck the green onions and ginger into the chicken belly together. Boil the water in the pot and blanch the whole chicken. Remove and drain in cold water, drain and insert into oven bracket. Brush with honey water and air-dry. Stick it to the spice bag.

Preparation materials for home-cooked braised chicken nuggets: chicken nuggets, spring onions, ginger and garlic, cooking wine, light soy sauce, soy sauce, sugar, salt, water, coriander. Treat the chicken: wash the chicken pieces, drain the water, and gently pat the chicken with the back of the knife to make it more tender and smooth.

Ingredients: half chicken, half onion and half carrot. Seasoning: two dried onions (chopped), one teaspoon of starch, two tablespoons each of salad oil, rice vinegar, light soy sauce and soy sauce, one tablespoon of Shao wine, three tablespoons of sugar and five tablespoons of water. After washing, chop the chicken into pieces, put in a teaspoon of starch and mix well. soak in oil, remove, drain and set aside. Peel carrot and cut onion into thick slices and set aside.

Ingredients: 2 green peppers and 300 grams of chicken nuggets. Seasoning: right amount of ginger, onion and garlic, 30 grams of pepper in Douchi oil, 10 grams of salt, 10 grams of cooking wine, 8 grams of sugar. Chop the chicken into smaller pieces, which can reduce the time it takes to taste. The garlic is peeled and the whole garlic is very delicious. Cut green pepper into cubes, cut ginger into large slices, and cut green onions into sections.

Ingredients: two boneless chicken legs, three cloves of garlic, two tablespoons of olive oil, right amount of salt, right amount of black pepper, right amount of rosemary. The way to roast chicken in the pot: wash the chicken legs, wipe dry, sprinkle with salt and black pepper, grind mashed garlic and grasp the drumsticks well. Add a tablespoon of olive oil to the bowl and massage the chicken steak for a while and let it stand for 15-20 minutes. Heat the pan over low heat, sprinkle with rosemary and put the chicken skin down into the pan.

How to cook roast chicken tastes better?

1. Spread salt, pepper, five-spice powder and other basic seasonings evenly inside and outside the chicken body to ensure that each part can taste. Put the sliced onions, ginger and garlic into the belly of the chicken so that the chicken can absorb more aroma during the cooking process. Use light soy sauce, soy sauce, oyster sauce and cooking wine to prepare marinade, spread it evenly on the chicken, make it fully pickled, the time is not less than 4 hours, it is best to spend the night, so that the flavor will be more rich.

2. Water blanching: blanch the pickled chicken in boiling water. This process can remove the blood and fishy smell from the chicken. At the same time, it can also tighten the chicken skin and make the roasted chicken more compact. James water time should not be too long, usually 1-2 minutes. Roast: put the chicken after James water into the pot, add the right amount of water (the amount of water should not exceed the chicken), and then add onion slices, ginger slices, cooking wine and other spices.

3. Roasting: put the chicken in the middle of the oven and use a rotating fork to make the chicken heated more evenly. Bake for about 1 hour, during which you can turn the chicken body as needed to ensure that all parts are heated evenly. If the chicken skin is painted too quickly, lower the temperature of the oven or cover with tin foil. Check the ripeness: when the baking is nearly complete, you can insert chopsticks or forks into the chicken legs. If the juice is clear, the chicken is well done.

How to cook roast chicken

1. Preheat the rice cooker with a small amount of oil and sliced ginger for 3 minutes. Put the chopped chicken nuggets into the rice cooker. Stir-fry the chicken nuggets, add cooking wine and boiled water to simmer for 20 minutes. When the stew arrives, we peel the potatoes and carrots and cut them into small pieces. After 20 minutes, pour in the potatoes and carrots and simmer with soy sauce. When the rice cooker jumps to the heat preservation stall, add garlic and stew it.

2. Wash the chicken and pick off the fine hair and hang it in the wind to dry. Grind the ginger into minced ginger and squeeze out the juice. Peel the onions and chop them up. Fill the ginger juice and onions in a bowl, and add sugar, light soy sauce and fine salt to mix well as the ingredients in the abdominal cavity of the chicken. Place white vinegar, Shaoxing wine and marshmallow in a bowl and stir and blend.

3. The whole process of roast chicken in Tianjin: preparation materials: 500g chicken leg meat, right amount of ginger, right amount of onion, right amount of cooking wine, right amount of salt, right amount of light soy sauce, right amount of soy sauce, right amount of white sugar, right amount of chicken essence, right amount of clear water. Wash the chicken leg, cut it into small pieces and marinate it with salt, cooking wine and ginger for 15 minutes. Cool the oil in a hot pot and stir-fry the chicken nuggets in the pan until they change color.