deity chicken

deity chicken

Simply make a classic and delicious "immortal chicken"<br /><br /> Before starting practice, give me a poem, haha! <br />When the pot starts, the aroma of meat wafts around the neighbors, and the smell of food is abandoned and the aroma enters the body;<br /> The taste of tearing off a chicken's thigh is better than that of a living god. <br />"Fairy Chicken" tastes wonderful and is simple to make. It is a secret dish made by many stores. It is actually not that mysterious, haha, but it tastes really good! <br />The key to making this dish is not a drop of water. The key lies in the braising effort. Just as Mr. Dongpo praised his "Dongpo Meat", he said,"Slow the fire and use less wine, and it will be beautiful when the heat is high." This dish is similar to Dongpo meat. The braising takes at least six hours. When the time comes, you lift the pot and have a look. Wow, the chicken is still intact, but if you gently pinch it with chopsticks, it will be like meat floss, and the flesh and bones will be separated immediately. It is very wonderful! <br />"Fairy Chicken" is original and original, has extremely high nutritional value, and is most suitable for the elderly. Today, I will dedicate this "Fairy Chicken" to everyone. You may as well try cooking at home. Mom and dad will definitely be happy. This is also a good time for you to show your filial piety, haha! <br />It would be good to use the whole "Sanhuang Chicken" sold in supermarkets to make "Fairy Chicken". It would be even better if you could buy Guangdong's "Qingyuan Chicken"! The specific production is as follows;
Microwave Japanese BBQ Chicken

Microwave Japanese BBQ Chicken

I used to roast Sanhuang chicken twice in the microwave oven, and the marinade used was mixed according to my personal preference. <br /><br />This time, the roast chicken was marinated in Japanese Teryaki sauce all night. I have been worried that I won't get the flavor, and I still brush the sauce repeatedly when roasting. After the chicken was roasted, it proved that my worries were unnecessary. The finished roast chicken, whether it is in terms of color or taste, is highly appreciated by my son...
Smoked and Roasted Chicken

Smoked and Roasted Chicken

Nowadays, in major supermarkets in Beijing, there is a small whole chicken on sale. I think everyone knows it without introducing it, that is the "Sanhuang Chicken". <br />The meat of "Sanhuang Chicken" is tender and has a more fragrant taste than that of chicken in a suit. You can use it to stew, boil, fry, sauce, fry, etc. I have used it to make salt baking and spicy stir-fried, which is very popular among my family. <br />Today, we will use the "Garlic Barbecue Sauce and Japanese Teraki Sauce" in the best-selling "Kuke 100 Barbecue Sauce Series" to make an authentic Chinese and Western cuisine called "Smoked Roast Sanhuang Chicken". <br />This chicken tastes very delicious! I combined two different production methods for processing them. After entering the mouth, I will have the taste of bacon and the strong aroma of Western-style roast chicken. <br />The method is to first pickle the chicken to make it initially taste, then smoke it with sugar and tea leaves, dry the skin after smoking, and apply the sauce and bake it when the skin surface is a little dry. Although the production is a little cumbersome, it is actually not troublesome. The main reason is that the curing and drying time is a little longer, and it needs to be processed and processed several hours in advance. This taste is very different from simple grilled chicken. The fusion of the two flavors further improves the taste of the chicken. Quality, It is a combination of smoking and baking methods. <br />The specific production method of "Smoked and Roasted Sanhuang Chicken" is as follows;
white-cut chicken

white-cut chicken

There is a saying in Guangdong: There is no banquet without chickens. In my hometown, whether it is every festival or a banquet, there is almost always a white-cut chicken. <br />The method of white-cut chicken is very simple to say. You don't even need to add seasonings. You just need to stick some soy sauce with sand ginger and sesame oil when eating it. It's already very delicious. Because the original flavor of the chicken is eaten, the variety and heat of the chicken, as well as the difference in sauces, are also the key to whether the white-cut chicken is delicious. Therefore, each family's white-cut chicken tastes different. <br />Good chicken species and the right heat make the chicken taste smooth and smooth. It is full of chicken flavor and is indeed a kung fu dish. This time, I used a smaller Sanhuang chicken. Because I hadn't cooked it for a long time, I was afraid that it would not be cooked, so I accidentally overcooked it.
Braised chicken with abalone sauce

Braised chicken with abalone sauce

One day when I went to a friend's house for dinner, my sister-in-law cooked a stewed chicken in abalone sauce. The taste was really good, so I asked her how to cook it and tried it myself. I bought half of Sanhuang chicken, used Li Kum Kee's abalone juice, added potatoes and onions, and braised it together. It's not bad, and the taste is similar. It has both the meat aroma of chicken and the taste of the sea. It's rich and revealing a fragrance. Hehe, the master was successful.