The meat quality of chicken is tender and delicious. It is suitable for a variety of cooking methods. It is nutritious and has a nourishing effect. Chicken is not only suitable for stir-frying and stewing soup, but also a meat that is more suitable for cold food and cold salad
Chicken meat has a high proportion of protein content, many types, and high digestibility. It is easy to be absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. In addition, it contains phospholipids that play an important role in human growth and development. It is an important source of fat and phospholipids in the dietary structure of China.
Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness, etc. Motherland medicine believes that chicken has the effects of warming the middle and replenishing qi, replenishing deficiency and replenishing essence, strengthening the spleen and stomach, activating blood vessels, and strengthening muscles and bones.
Eating chicken has always been regarded as one of the best ways to prevent colds, especially in the autumn and winter seasons when influenza is prevalent.
Braised chicken legs are spicy and delicious, with a full range of five flavors. It is a good dish.
Braised chicken legs
Recipe Recommendations
- chicken legs appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- white pepper appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Braised chicken legs
1
Wash the chicken legs.
2
Chop them into small pieces and marinate with salt and cooking wine.
3
Stir fry with onions, ginger, and pepper until fragrant, add a few pieces and stir-fry until color changes.
4
Add soy sauce, add water, a small amount of time, stir-fry for ten minutes, add salt and sugar, and add white pepper before taking out of the pan.