A Variety of Chicken Dishes Which You Can Easily Make at Home
Make Intellectual and Healthy Chicken Meals
Part 1 雞肉美味的祕密
Tasty Tips of Chicken
Why Is Chicken The First Choice of Meat?
Tips of Chicken Procurement and Storage
The Analysis of Parts of Chicken
Part 2 炸烤類
Deep-frying and Baking Recipes
Thai Grilled Chicken Wings
Rosemary Roasted Chicken Thigh
Spiced Salt Chicken
Fried Chicken Nuggets with Marmalade and Sesame Seeds
Traditional Fried Chicken Wings
Lemon Chicken Nuggets
Shacha (Taiwanese Barbecue) Chicken Cutlet
Part 3 沾拌類
Dip Mix Recipes
Cucumbers with Shredded Chicken
Shredded Chicken with Onions
Chicken Velvet and Tofu
Shredded Chicken with Sesame Paste
Chicken Potato Salad
Shredded Chicken with Ginger
Part 4 燒炒類
Kung Pao Chicken
General Tso’s Chicken
Fermented Bean Curd Chicken
Spicy Diced Chicken
Braised Chicken Thighs with Scallions
Stir-fried Kimchi Chicken
Stir-fried Chicken with Mushrooms and Oyster Sauce
Stir-fried Chicken with Green Beans
Stir-fried Chicken Fillets with Ginger
Stir-fried Diced Chicken with Yams and Red Dates
Sauteed Chicken with Orange Sauce
Stir-fried Chicken Nuggets with Garlic
Sauteed Chicken Nuggets with Bell Peppers
Stir-fried Chicken with Taro
Stir-fried Chicken with Red Yeast Rice
Part 5 蒸煮類
Steamed and Boiled Food Recipes
Chicken with Tofu Rolls
Steamed Chicken with Mushrooms
Steamed Tender Chicken with Flavored Rice Powder
Steamed Chicken with Chili Sauce
Stewed Chicken Drumsticks with Onions
Stewed Chicken with Green Papayas
Sesame Oil Chicken Soup
Chicken Cabbage Rolls
Stir-fried Chicken with Lotus Roots
Bitter Melon Stuffed with Chicken
Stewed Chicken with White Gourd
Steamed Eggs with Chicken
Thick Chicken Soup
Chicken Soup with Wolfberries and Red Dates
Chicken Soup with Bitter Melon and Pineapples
Part 6 主食類
Stir-fried Flat Rice Noodles with Chicken
Vegetable Rice with Chicken
Penne Pasta with Tomatoes and Chicken
Pumpkin and Chicken Risotto
Udon with Chicken Fillets
Chicken and Egg Rice Bowl
Tips of Chicken Procurement and Storage
If you want to make a delicious chicken dish, in addition to your own cooking skills, the fresh food material is also an essential factor. So how to select fresh chicken, store chicken, process chicken with the right methods can make every meal delicious and safe.
There Should be Refrigerated Equipment at the Place of Purchase
When you purchase chicken, you should choose a reputable supermarket or discount store under good management and with refrigerated equipment. Please remember to buy chicken in the supermarket when you’re going home right away; in the supermarket, please take the chilled or frozen chicken at last.
Moreover, please identify the product with food safety system certification of HACCP or the products which are marked with CAS. They stand for safe chicken (for example, after passing the quality control monitoring by food safety control system of HACCP, U.S. chicken will be affixed with stickers of the chicken baby ).
Observe the Appearance, and Touch and Press by Hand
The chicken with good quality has intact skin, is able-bodied, has tender and firm flesh, and the color should be pale pink with shine. The tip of selecting the chicken wing is to see the pores. If its pores are bigger, it stands for it lives longer, so that the meat will be fresher and sweeter; for the chicken breast, we should select the one whose skin is not patchy in appearance. The appearance of fresh chicken should look smooth without mucus, and its skin should be creamy white. It should also smell meaty.
Pay Attention to Storage Temperature and Duration
Before storage, wash the chicken first, blot up excess water, and then put in a sealed bag. If it is placed in the refrigerator, the temperature of the refrigerator should be below 5℃. Place it on the coldest and lowest compartment, and put a tray below to catch the dripping water so as not to contaminate the refrigerator, or it will increase the risk of bacterial contamination; while the freezing temperature should be set at -18℃, or even lower.
After thawing the frozen chicken, it should be better to put it into the refrigerator for overnight or two days. If it is thawed with a microwave oven, it should be immediately cooked after thawing. So long as reaching a safe temperature, thawing can be taken as a part of cooking process.
If the raw chicken is stored in the refrigerator, it must be cooked or frozen within two days; if the cooked meat is stored in the refrigerator, it must be eaten or frozen within four days; while for fresh chicken, it’d better be eaten within two days, no more than four days. In order to keep the best quality, storage time of raw chicken by frozen storage should not exceed three months, if the meat is cooked, not to exceed two months.
Correct Treatment to Maintain Hygiene
When handling the uncooked or frozen raw chicken, you should avoid touching your nose, eyes and mouth, and you should wash your hands thoroughly with soap and warm water before and after touching any food, which can keep your hands away from germs.
When handling cooked and raw food, you should use different knives and cutting boards. Keep raw meat and cooked food and other raw food separately in order to avoid cross-contamination.
椒麻雞 Pepper Chicken
Professional recommendation from nutritionists: Chinese red pepper is irritant, so the pregnant women should not eat the dish.
材 料 Ingredients
chicken leg: 1
small cucumber: 1
red chili: 1
cabbage: 3 slices
soy sauce:1 tbsp
Chinese red pepper: 1 tsp
sesame oil: 1 tsp
white pepper: 1 tsp
salt: 1/2 tsp
flour: 2 tbsp
作 法 Method
1 Wash the chicken leg and remove the bone, put it into the mixed Seasoning A and pickle it for about 20 minutes. Then coat the chicken with a little flour.
2 Heat the oil to 150℃, fry the prepared chicken in Step 1, and pick it up when the chicken gets cooked and the surface is crisp; then fry the chicken for the second time at a higher temperature to remove the excess water in the chicken leg.
3 Wash the small cucumber, chili, garlic, and then drain them. Cut them into slices; wash the cabbage, shred it, and put them in a plate.
4 Then take another pan or wok, add the Chinese red pepper and sesame oil and sauté them until they smell fragrant. Then take out the Chinese red pepper.
5 Put all the prepared ingredients in Step 3 into the pan or wok which you use in Step 4, sauté them, and season with salt and white pepper at last.
6 Cut the fried chicken leg in Step 2 into strips, put them into a plate, and then drizzle the sauce in Step 5 over the chicken.
Don’t sauté the Chinese red peppers for too long, or there will be bitterness; the second frying is called “Seize Crisp,” which can make the chicken taste crisper.