chicken

Introduction

Chicken refers to the meat on the chicken. Chicken meat is tender and delicious. It is suitable for a variety of cooking methods and is nutritious and nourishing. Chicken is not only suitable for stir-frying and stewing, but also suitable for cold food. However, you should avoid eating too much chicken wings and other chicken products to avoid obesity.

Nutritional value of chicken

Chicken has the effects of warming the middle and replenishing qi, replenishing deficiency and filling essence. The nutritional value of chicken is that it is rich in vitamin C, E, and protein. The ways to cook chicken include chicken rice, braised chicken, spicy chicken, ginseng chicken soup, braised chicken with tofu, chicken stewed with radish, chicken egg soup, chicken vegetable soup, chicken porridge, braised chicken with bamboo shoots, fried chicken with juice, chicken and prawn porridge, honey chicken, ginseng chicken soup, chicken kelp soup, sweet and sour chicken, chestnut chicken, and wolfberry chicken porridge.
100g edible content <br /> Edible part 34%, water 74.2g, protein 21.5g, fat 2.5g, sugar 0.7g, calories 111 kcal, calcium 11mg, phosphorus 190mg, iron 1.5mg, carotene 0, thiamine 0.03mg, riboflavin 0.09mg, niacin 8.0mg, vitamin C-, vitamin A-, crude fiber 0, ash 1.1g.

The efficacy and function of chicken

Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness, etc. Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, activating blood circulation, and strengthening muscles and bones.
Chicken contains vitamins C, E, etc., has a high proportion of protein, a wide variety, and a high digestibility. It is easily absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. It also contains phospholipids that play an important role in human growth and development. It is one of the important sources of fat and phospholipids in the Chinese dietary structure. Chicken is warm in nature, and eating too much can easily cause heat and wind, so it should not be consumed in excess.

Side effects and contraindications of eating chicken

1. You should not drink the soup and discard the meat when eating.
2. It is forbidden to eat chicken heads of different ages.
3. It is forbidden to eat chicken hip tips.
4. It should not be eaten at the same time as rabbit meat.
5. It is not suitable to eat chicken and carp at the same time. Chicken and carp: Chicken is sweet and warm, while carp is sweet and neutral. Chicken nourishes the middle and helps the yang, while carp helps to relieve qi and promote diuresis. The nature and taste of chicken are not opposite, but their functions are multiplied. Fish are rich in protein, trace elements, enzymes and various biologically active substances; the ingredients of chicken are also very complex.
6. Chicken and plum are incompatible and eating them will cause diarrhea.
7. Chicken and garlic: Garlic is pungent, warm and toxic, and is good for digesting food, removing wind and killing viruses. Chicken, on the other hand, is sweet, sour and warm, and the two have opposite functions. Garlic also smells bad, and from a seasoning perspective, it is not suitable for chicken.
8. Chicken and mustard: If these two foods are eaten together, it will damage your vitality. Because mustard is a hot food, and chicken is a warm tonic, it may increase heat and is not good for your health.

How to make delicious chicken

Chicken recipe:
Chicken Rice <br /> Ingredients: 1 boneless chicken leg 350g, 150g cooked rice, 5 broccoli, 5 cauliflowers, 2 carrot slices, 5 green onions, 2 ginger slices, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1 teaspoon cooking wine, 2 teaspoons light soy sauce, 1/2 teaspoon dark soy sauce, 1/2 teaspoon sugar, 1 tablespoon water starch.
practice:
1. Debone the chicken legs and wash them. Soak the broccoli and cauliflower in light salt water for 5 minutes, then wash and drain.
2. Put the chicken thighs on a plate, add black pepper, salt, cooking wine, green onion, ginger, mix well, and marinate for more than 20 minutes;
3. While the chicken is marinating, blanch the broccoli, cauliflower and carrot slices for half a minute, remove them and put them in cold water to cool, then drain and set aside;
4. Pour oil into the pan, add the scallion slices when the oil is 50% hot, stir-fry over low heat until fragrant, then turn to high heat and fry the marinated chicken thighs with the skin facing down. Turn over after 1 minute and fry the other side for 1 minute as well.
5. After frying both sides of the chicken legs, pour in water until the water covers the chicken legs; add light soy sauce, dark soy sauce and sugar to the pot, mix well and bring to a boil, cover the pot and cook over medium heat for about 10 minutes.
6. Take out the stewed chicken thighs, boil the soup in the pot, and pour in water starch to thicken it into a sauce;
7. Pour the rice into a bowl, cut the chicken thighs into strips, put the broccoli, cauliflower and carrots on the rice, and pour the sauce on it.
Braised Chicken <br /> Ingredients: chicken, green onion, ginger, star anise, green pepper, salt, soy sauce or sesame oil.
practice:
1. First, wash the chicken, chop it into small pieces, and blanch it for later use;
2. Heat the pan and add more oil, add the chicken and stir-fry until golden brown;
3. At this time, rinse the pot again, heat the pot, pour in oil, add the ingredients and stir-fry until fragrant, then pour the chicken in and stir-fry, add cooking wine, add soy sauce for color, then add salt and finally pour water to cover the chicken's mouth, bring to a boil over high heat, then turn to low heat and simmer until the chicken is cooked.
Spicy Chicken <br /> Ingredients: 400g chicken legs, 10g pepper powder, 5g ginger, 8g green onion, 15g chili powder, 20g sugar, 5g salt, 40g soy sauce, 10g cooking wine, 35g vegetable oil.
1. Cut the chicken thighs into pieces, add cooking wine and soy sauce and marinate for 3 minutes;
2. Heat a wok, add vegetable oil, pour the marinated chicken into the wok and fry for 2-3 minutes.
3. Heat some oil, stir-fry the scallion and ginger until fragrant, then add chili powder, pepper powder, salt, sugar and chicken pieces, stir-fry evenly and serve.
Ginseng and antler chicken soup <br /> Effects: Greatly replenishes vital energy, warms the kidney and strengthens yang. Used for extreme deficiency of vital energy and kidney yang deficiency, with symptoms such as fear of cold and cold limbs, impotence and premature ejaculation, uterine coldness and infertility, frequent urination, and sore waist and knees.
Ingredients: 5 grams of Korean ginseng, 3 grams of deer antler, 100 grams of chicken.
Preparation: Cut Korean ginseng into thin slices, wash the chicken, peel it and cut it into small pieces; put the Korean ginseng, chicken and deer antler slices into a stew pot, add appropriate amount of boiling water, cover the stew pot, simmer over low heat for 3 hours, season and serve.
Braised Chicken with Tofu <br /> Ingredients: 35g chicken, 40g tofu, scallions, minced garlic, 5g olive oil, 15ml soy sauce, salt.
practice:
1. Wash and cut the chicken into pieces, and dice the tofu for later use;
2. Heat olive oil in a pan, add minced garlic and scallions, sauté until fragrant, then add chicken and soy sauce and stir-fry evenly;
3. Add diced tofu and simmer for 3-5 minutes. Season with salt before serving.
Stewed radish with chicken <br /> Ingredients: radish, chicken, dried chili pepper, garlic, cooking wine, light soy sauce, dark soy sauce, cooking oil, sugar, salt, chili powder, water, sesame oil.
practice:
1. Debone the chicken legs and cut into large pieces. Peel the radish and cut into semicircular and slightly thick slices. Slice the garlic and chop the dried chili peppers.
2. Heat oil in a pan, add garlic slices and chili peppers, stir-fry, add chicken pieces, stir-fry until they change color, add radish and stir-fry for a while;
3. Add cooking wine, a little light soy sauce for flavor, a little dark soy sauce for color, a little sugar, an appropriate amount of salt, and an appropriate amount of water. The amount of water should just cover the chicken and radish.
4. Bring to a boil over high heat, then simmer over medium-low heat. When the food is well-seasoned and cooked through, turn to high heat, drain the juice from the pot, and add a few drops of sesame oil before serving.
Chicken and Egg Soup <br /> Ingredients: 150g dried seaweed, 100g chicken breast, 150g egg, 10g salt, 5g MSG, 2g pepper, 2g green onion, 15g sesame oil.
practice:
1. Tear the seaweed into pieces, chop the chicken breast into paste, add a little egg white and mix well, beat the eggs and set aside;
2. Put hot water and seaweed into a container, cover and cook on high heat for 6 minutes. Add egg liquid and chicken puree in turn, stir, and cook on high heat for another 3 minutes. Sprinkle with chopped green onions and drizzle with sesame oil when eating.
Chicken and vegetable soup <br /> Ingredients: half a free-range chicken, 8 mushrooms, 1 potato, 1 tomato, 4 large pieces of cabbage, ginger slices, and salt to taste.
practice:
1. Cut the chicken into pieces, remove the blood, blanch in boiling water and remove;
2. Put boiling water in the pot, add ginger slices and chicken pieces, bring to a boil over high heat, then simmer over low heat for about 40 minutes;
3. Add various vegetables and stew together, putting those that are harder to cook first, and finally add salt to season.
Chicken porridge <br /> Ingredients: 50g rice, 30g minced chicken, 10g vegetable oil, 6g soy sauce, a little salt, chopped green onion and ginger, 500g water.
practice:
1. Wash the rice and put it into the pot, add water, boil it over high heat, then simmer until it becomes thick;
2. Put the pot on the fire, add oil, stir-fry the minced chicken, add chopped green onion, ginger and soy sauce, mix well, pour into the rice porridge pot, add salt to taste, and simmer for a few minutes.
Braised chicken with bamboo shoots <br /> Ingredients: 300g chicken, 100g bamboo shoots, appropriate amount of green and red peppers, appropriate amount of onion and ginger, appropriate amount of spicy and fresh sauce, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of oyster sauce.
practice:
1. Soak the chicken, bamboo shoots, green and red peppers in clean water one day in advance, changing the water several times until the water becomes clear;
2. Dice the chicken and cut the green and red peppers into diamond shapes;
3. Add oil to the pan, add onion and ginger and stir-fry until fragrant, then add diced chicken and stir-fry until the meat turns white;
4. Add the soaked bamboo shoots, spicy sauce, light soy sauce, dark soy sauce, oyster sauce, and salt, stir-fry for a while, then add appropriate amount of water, simmer for half an hour on low heat until the bamboo shoots are well-seasoned;
5. Finally, add the green and red peppers and simmer for a while before serving.
Fried chicken with juice <br /> Ingredients: 500g chicken, 60g clean eggs, 200g juice, MSG, a little cooking oil, 60g cornstarch, 20g shrimp chips, 15g Shaoxing wine, 750g peanut oil (150g cooking oil)
practice:
1. Cut the chicken into large slices, use the back of a knife to loosen the slices, and then cut them into chicken breasts about 1.2 inches long, 9 inches wide, and 1 inch thick. Marinate them with MSG and light soy sauce, then add clean eggs and cornstarch and mix well.
2. Heat the pan over high heat, pour in peanut oil, heat to 120 degrees, add the shrimp slices and fry until crispy, turning them while frying, remove from the pan and drain the oil;
3. Place the chicken breasts in the pan and fry until they are hard. Drain the oil, add Shaoxing wine, juice and sesame oil, mix well and serve on a plate. Cover with fried shrimp chips.
Chicken and Prawn Congee <br /> Ingredients: 1 piece of fresh bone-in chicken, 3 prawns, some rice, some Chinese cabbage, a little salt, some sesame oil, some scallop sauce, some shredded ginger, some water.
practice:
1. Soak the rice in water for about 1 hour;
2. Add water to the casserole, and when the water is 70% hot, add the chicken pieces;
3. After it is fully boiled, skim off the foam, add 5 slices of ginger, add cooking wine, and simmer for about 1 hour on low heat;
4. While the chicken soup is cooking, clean the prawns and remove the whiskers. Cut open the back of the prawns, but do not cut through them. Also cut open the heads of the prawns.
5. While the chicken soup is cooking, soak the rice. Take out the soaked rice and put it into the chicken soup to continue cooking;
6. Chop the cabbage, simmer for 20 minutes, add the processed shrimp and continue simmering;
7. After 20 minutes, add the chopped cabbage; add appropriate amount of fresh bean sauce and stir evenly, then add a small amount of salt to taste;
8. At this time, the chicken is already very tender. Take out the chicken pieces, tear the chicken into pieces with chopsticks and put it into the porridge. Drizzle with appropriate amount of sesame oil.
Honey Chicken <br /> Ingredients: chicken thighs, onions, bell peppers, honey barbecue sauce, Thai sweet and spicy sauce, cooked sesame seeds.
practice:
1. Debone the chicken legs, cut them into pieces, and marinate them with honey barbecue sauce and sesame for two hours;
2. Wash the onion and bell pepper, and cut them into pieces about the same size as the chicken pieces;
3. Make skewers with one piece of chicken, one piece of onion, one piece of bell pepper, then another piece of chicken, one piece of onion, one piece of bell pepper;
4. Bake in the oven at 200 degrees for 15 minutes; after it comes out of the oven, brush it with Thai sweet and spicy sauce for a more delicious taste.
Ginseng Chicken Soup <br /> Effects: Ginseng and chicken soup are used to warm the middle and replenish qi, replenish essence and marrow, and activate blood circulation and regulate menstruation. It has the effects of replenishing qi, blood, and increasing milk. It is suitable for those who have insufficient milk due to weak qi and blood after childbirth.
Ingredients: 1 old hen, 10 grams of ginseng, 15 grams of yam, 15 grams of jujube, cooking wine, ginger, onion, MSG, and salt as appropriate.
practice:
1. Kill the old hen, remove the hair and internal organs, wash and cut into pieces;
2. Wash ginseng, Chinese yam and jujube; slice ginger; cut green onion into sections;
3. Put the pot on the fire, add appropriate amount of water, put in chicken pieces, ginseng, yam, jujube, ginger, onion, cooking wine and a little salt. After boiling over high heat, switch to low heat and simmer until the chicken is cooked through. Add MSG and salt to taste.
Chicken and kelp soup <br /> Ingredients: 1200g chicken breast, 800g kelp, 10g scallion, 10g ginger, 2 star anise, a pinch of salt, 10g beef powder.
practice:
1. Remove the head and butt of the chicken, take the front and back of the chicken, cut it in half and wash it with clean water;
2. Put the chicken in a pot with cold water, skim off the blood foam, blanch the chicken and then remove the water;
3. Pour water into the soup pot, enough to cover the chicken, bring to a boil over high heat, prepare two spices, cut the green onion into sections, and slice the ginger for later use;
4. After the water boils, put the chicken into the soup pot, boil again, add the scallion, ginger and star anise, cover and simmer on low heat for one hour;
5. Wash the kelp with clean water. After 1 hour, use chopsticks to poke the chicken. If it goes in easily, it is ready. Cut the kelp into pieces and put it into the chicken soup.
6. Add salt and beef powder, cover and cook over medium heat for 5-8 minutes.
Sweet and Sour Chicken <br /> Ingredients: 2 large pieces of boneless chicken thighs, a little salt, a little pepper, a little Shaoxing wine, some cornstarch, 1 tomato, 1/4 lettuce, 4 tablespoons sugar, 4 tablespoons vinegar, 4 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon mashed ginger, 4 tablespoons chopped scallions.
practice:
1. Mix all the ingredients for the sauce, stir thoroughly and set aside;
2. Use a knife to chop off the white tendons of the chicken, sprinkle with salt, pepper and Shaoxing wine, and apply a thin layer of cornstarch on the chicken.
3. Heat oil in a pan, add chicken pieces and fry until golden brown. Remove from heat and cut into small square pieces after cooling down. Place on a plate decorated with tomatoes and shredded lettuce and drizzle with sweet and sour sauce.
Chestnut Chicken <br /> Ingredients: 500g chicken, 30g chestnuts, soy sauce, cooking wine, star anise, bay leaves, chopped green onions.
practice:
1. Wash and cut the chicken into pieces; make a cross on the chestnuts, add water to the pot and cook over high heat for 15 minutes, rinse with cold water, peel the shells and set aside;
2. Heat oil in a pan, add chicken pieces, add cooking wine and sauté over high heat until fragrant;
3. Add dark soy sauce and stir well, pour in enough water to cover the chicken, add star anise and bay leaves and simmer over medium heat;
4. When half of the water is gone, add the chestnuts, bring to a boil over high heat, then simmer over low heat for about half an hour;
5. Cook over high heat until the sauce thickens before serving and sprinkle with chopped green onions for garnish.
Goji Berry Chicken Porridge <br /> Ingredients: 15g goji berries, half a handful of fragrant rice, 10 lotus seeds, 20g chicken, 5g salt.
practice:
1. Wash the wolfberries, soak the lotus seeds until soft and remove the bitter core for later use; soak the fragrant rice in clean water for about half an hour for later use; wash the chicken, chop it into minced meat, add a little salt to season it and set aside;
2. Put wolfberry, lotus seeds and fragrant rice into a casserole with a ratio of 1:3. Bring the water to a boil over high heat, then simmer over low heat for about an hour and a half until the lotus seeds are soft.
3. Use clean water to mix the chicken puree into a running juice and pour it into the porridge. Then simmer over high heat for 5-10 minutes. Add a little salt according to your taste before eating.

Medicinal value of chicken

"Compendium of Materia Medica for Food Therapy" points out that "black hens can treat nausea, abdominal pain, bone pain, mastitis, and pregnancy protection."