What should not be eaten with chicken?
1. Chicken and carp
Chicken is sweet and warm, while carp is sweet and neutral. Chicken nourishes the middle energizer and boosts yang, while carp descends qi and promotes diuresis. Their natures are not contradictory, but their functions multiply. Fish are rich in protein, trace elements, enzymes, and various bioactive substances; chicken also has a highly complex composition.
2. Chicken and Plums
Incompatible; consumption causes diarrhea. Remedy: Eat chicken urine.
3. Chicken and Chrysanthemum
Incompatible; consumption may be fatal. Remedy: Decoct 1 qian (3g) of Asarum and 0.5 fen (0.25g) of Coptis in water.
4. Chicken and Glutinous Rice
Incompatible; combined consumption causes discomfort.
5. Chicken and Garlic
Garlic is pungent, warm, and toxic, primarily used to promote digestion, dispel wind, and kill toxins. Chicken is sweet, sour, and warm, with tonifying properties. Their functions clash. Additionally, garlic's pungent odor clashes with chicken from a flavor pairing perspective.
6. Chicken and Sesame Seeds
Consuming them together can be fatal.
7. Chicken and Mustard
Consuming these together depletes vital energy. Mustard is fiery, while chicken is warming and nourishing; combining them may exacerbate internal heat, harming health.
8. Chicken and Dog Kidney
May cause dysentery.
9. Pheasant and crucian carp
Crucian carp is sweet and warm in nature, promoting digestion and diuresis. Pheasant is sweet and sour with a slightly cold nature, tonifying the middle burner, boosting qi, and strengthening the spleen. Their properties and functions are incompatible.Both crucian carp and pheasant meat contain various amino acids, enzymes, hormones, and trace elements. Cooking them together is inadvisable due to complex biochemical reactions.Fresh Lemon Roast Chicken
Ingredients: 1 tender chicken (800g-1200g), 1 fresh lemon, 20g sliced mushrooms, 20g green peas, 50g onion.
Seasonings: 10g minced turmeric,minced ginger 20g, minced garlic 10g, cooking wine 20g, white wine 10ml, tomato sauce 15g, sugar 25g, chicken fat 25g, cornstarch 20g, evaporated milk 10g, salt and MSG to taste, bay leaf 1, soybean oil 750ml (consumes about 50g), chicken stock approximately 800ml.
Method
(1) Rinse the chicken and pat dry. Combine turmeric paste, white wine, salt, minced garlic, and salt in a bowl. Mix with water and coat the chicken thoroughly. Marinate for 30 minutes (reserve marinade). Fry in boiling oil until cooked, then remove and drain hot oil.
(2) Heat vegetable oil in the same hot wok. Add crushed onion and ginger, stir-fry until fragrant. Pour in cooking wine, chicken stock, bay leaves, MSG, sesame oil, lemon (half, pitted),salt, sugar, pepper, tomato sauce, and the reserved marinade. Bring to a boil, add the chicken, cover, and simmer for 10 minutes. Turn the chicken over, cover again, and simmer for another 15 minutes (or until cooked through). Remove the large bones, chop the chicken into pieces, and place in a serving dish. Strain the sauce to remove solids and set aside.
(3) Peel half a lemon, remove seeds, and slice thinly. Set aside with sliced mushrooms and green peas.
(4) Heat soybean oil in a hot wok. Add the strained broth, sliced mushrooms, lemon slices, green peas, and chicken fat. Bring to a boil, then thicken with cornstarch slurry. Stir in evaporated milk until smooth. Pour over the chicken to serve.
Characteristics: Pale yellow, glossy, and vibrant. Tender, gelatinous texture with a hint of sweet, sour, and spicy flavors. Offers a uniquely delightful taste.
2. Shiitake Chicken
Ingredients: Chicken, shiitake mushrooms, oil, salt, soy sauce, cooking wine, sugar, chicken broth, scallion segments, ginger chunks, garlic slices, Sichuan peppercorns, star anise, MSG, sesame oil
Method: Clean and cut chicken into pieces. Soak shiitake mushrooms, remove stems, and rinse thoroughly (wash multiple times).Heat a small amount of oil in a wok. Add chicken pieces and stir-fry until they change color. Add mushrooms, salt, soy sauce, and cooking wine, stir-frying for a few minutes. Add a small amount of sugar, chicken broth, scallion segments, ginger chunks, garlic slices, Sichuan peppercorns, and star anise. Simmer until tender. Add MSG, then drizzle with sesame oil before serving.
3. Boiling Oil Chicken
Ingredients: Chicken, salt,cooking wine, soy sauce, water, oil, Sichuan peppercorn salt
Method: Clean and debone the chicken. Rub with salt, cooking wine, and soy sauce. Deep-fry until cooked, then lift out with tongs. Use a ladle to repeatedly pour hot oil over the chicken until the skin is charred. Cut into small pieces and serve with Sichuan peppercorn salt for dipping.