用41种方法吃一只鸡
http://news.xinhuanet.com/food/2006-07/31/xinsimple_28207033110489212627267.jpg化州“年例鸡”
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沙姜鸡
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金鸡报喜
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隔水蒸鸡
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铜盆蒸鸡
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海马鸡
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海马鸡
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江南风味鸡
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金沙鸡
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客家炖鸡
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马拉盏脆皮鸡
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清香鸡
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秘制桶鸡
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香辣鸡
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鸡报平安
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顺德名菜乌糟鸡
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芦荟鸡
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酒醉鸡
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沙姜焗鸡
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云耳蒸鸡
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云吞鸡
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纸包鸡
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猪肚鸡
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莞乡咸鸡
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茶山水浸鸡
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白切鸡
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广海鸡
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烧鸡
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一品三鲜鸡
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鲜奶荷包鸡
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法国三色烤鸡、法式烧羊冠和奇异果菠萝船
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口水鸡
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德州扒鸡
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叫化鸡
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荷叶鸡
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贵妃鸡
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熏鸡
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花椒酱鸡
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椰香水蒸鸡
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锅烧鸡
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棒棒鸡
棒棒鸡，又名“乐山棒棒鸡”、“嘉定棒棒鸡”。此菜原始于乐山汉阳坝，取用良种汉阳鸡，经煮熟后，用木棒将鸡肉捶松后食用。在中国烹饪史上，曾有用木棒敲打的名馔“白脯”，见于贾思勰《齐民要术》。但它棒打的目的是使肉紧实。而棒棒鸡制作时用棒打，则是为了把鸡的肌肉捶松，使调料容易入味，食时咀嚼省力。
棒棒鸡美味的烹制确别有技巧。首先妙在煮鸡。煮前要用麻绳缠上腿翅，肉厚处用竹扦打眼，使汤水充分渗透，以文火徐徐煮沸；二是以特制的木棒将煮熟的鸡肉拍松，撕成粗丝入盘，利于调料入味；三是以众多调料调成的味汁，浇于鸡丝上，使鸡丝分外鲜美香嫩，有浓郁的香甜、麻辣味。
原料：嫩鸡一只，葱白丝适量。调料：芝麻酱、红油辣椒、糖、麻酱油、花椒粉等各适量。
制法：①将净鸡以绳缠住腿翅，肉厚处以竹扦打眼，下汤锅中煮熟，捞起晾凉。②用特制的小木棒将鸡脯肉、鸡腿肉轻轻拍松，撕成丝入盘，外围以葱白丝。③将调料和匀调成味汁，浇在鸡丝上即成。 ..................................................... 最喜歡马拉盏脆皮鸡 口水·············· 纸包鸡蛮有名。。
包鸡纸包鸡包纸包鸡 真好吃好啊！ 。。吃过22种。。。 好多都没见过 我减肥，诱惑我 隔水蒸