First, chicken wing roots
The root of the chicken wing connects the body with the 1 joint of the chicken wing.
Features: there is less collagen and less fat content, so the meat is hard, like chicken leg, also called chicken leg.
Fat: two stars
Lean meat: three stars
Common cooking methods: barbecue, marinating, braising and frying.
Second, in the chicken wings
In the middle of the chicken wings, the tip and the root are connected in the chicken wings.
Features: In taste, chicken wings taste better, because they are tender and rich in collagen and fat, so the price of chicken wings is more expensive.
Fat: a star
Lean meat: three stars
Common cooking methods: sauce chicken wings, BBQ, Orlean Grilled Wings, Coke.
Third, pipa legs
It is the part between the chicken feet and thighs on the chicken leg, which is probably in the shape of a pipa.
Features: The meat is rich and thick, firm and chewy, and it is also the part with the most iron content in the whole chicken.
Fat: two stars
Gentleness: two stars
Common cooking methods: braise in soy sauce, stir-fry and cold salad.
Fourth, chicken feet
Also known as chicken feet, chicken feet, chicken feet, a total of 4 fingers. Chicken feet are called chicken feet in gourmet recipes.
Features: Soft glutinous meat is rich in collagen, the separation of flesh and blood is chewy, and the cortex of chicken feet also has certain strength.
Fat: 4 stars
Gentleness: two stars
Common cooking methods: pickled chicken feet, braised, braised and barbecued.
Five, chicken legs
The chicken leg is the part of chicken thigh and dolphin bone, that is, chicken thigh.
Features: The upward part of the pipa leg strap is where the leg and waist are connected. Because the chicken leg moves more frequently, the chicken on the big chicken leg tastes tender.
Fat: a star
Gentleness: two stars
Common cooking methods: barbecue, marinating, braising and chopping pepper.
Six, chicken wing tip
The end of the chicken wing, the smallest piece of chicken wing.
Features: the wing tip contains more collagen and fat, and the meat is tender. The vitamin A in the wing tip is far more than that in the green pepper. Compared with the wing root and the middle wing, the wing tip is cheaper.
Fat: a star
Gentleness: four stars
Common cooking methods: sauce chicken wings, barbecue, griddle, spicy.
Seven, chicken breast
The meat inside the chicken breast is shaped like a hat.
Features: The meat is tender and delicious, with protein content of 20%. Easily absorbed by human body, with a fat content of 3%. Suitable for people who lose weight and gain muscle.
Fat: a star
Tenderness: five stars
Common cooking methods: frying, boiling, curry.
Eight, small breast meat
Chicken breast is located on the inner side of chicken breast, which is willow-shaped.
Features: Also called chicken fillet, it is the most nutritious, delicious and tender place in chicken. It is the essence of chicken breast with low fat content.
Fat: a star
Tenderness: five stars
Common cooking methods: stir-frying, sweet and sour, complementary food.
Nine, chicken gizzards
It is the gizzard of chicken, also called muscle stomach, chicken feather and chicken liver.
Features: large muscular stomach and thick meat, responsible for storing and grinding food. It is elastic to eat, flexible and tender in texture, rich in protein and low in fat.
Fat: a star
Gentleness: two stars
Common cooking methods: hot pot, stir-fry, marinated vegetables and cold salad.
Chicken skeleton
The whole chicken skeleton, remove the rest of the chicken and internal organs.
Features: Almost all of them are bones, so they are called chicken rack or more vivid chicken rack bones. There is little meat, but the meat stuck to the skeleton tends to taste stronger.
Fat: a star
Gentleness: two stars
Common cooking methods: stir-frying, stewing soup, spicy and braised.
Eleven, chicken clavicle
Commonly known as the position where the neck and chest of the chicken are connected.
Features: Although the chicken clavicle has less meat, the meat quality is very delicate. Fried chicken clavicle is the best, golden in color, crisp outside and tender inside, very delicious, suitable for couplets.
Fat: a star
Gentleness: four stars
Common cooking methods: frying, boiling, curry.
Twelve, the treasure in the palm
The piece of meat bulging in the middle of the chicken's sole cushioned the fragile bones in the palm.
Features: Also known as Chicken Crispy Bone, it tastes crisp and convenient to eat. Every chicken has two pieces, which are full of collagen and calcium, and are crunchy when chewed.
Fat: a star
Gentleness: four stars
Common cooking methods: Kung Pao, salt and pepper, garlic paste and pickled pepper.
Thirteen, the practice of chicken paste
Specific steps: soak the chicken in water, deodorize it with lemon, mash it with a food aid, put it in a steaming bowl, cover it with ginger slices, steam it for 10 minute after boiling, break it with a food aid again after steaming, and drop walnut oil.