Nutritional value of chicken breast
1. Chicken breast contains protein, fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamin A, B1, B2, C, E and niacin and other ingredients. Less fat content, which contains highly unsaturated fatty acids. Also contains cholesterol, histidine.
2. Every 100 grams of chicken breast contains about 1.2 grams of imidazole dipeptide, which is richer than that in pork, tuna and skipjack tuna and other meats.
3. Chicken breast meat protein content is high, generally a piece of chicken breast meat about 200 grams, containing 40 grams of protein, almost can meet most of a person's protein needs for a day, and easy to be absorbed by the body into the use of phospholipids have an important role in the growth and development of the human body, is the dietary structure of the Chinese people, phospholipids, one of the important sources of dietary structure.
4. Chicken breast meat is tender, tasty, nutritious, nourishing and nourishing. But only contains and shrimp, crab and other comparable fat, is not to worry about animal fat and make the human body harm the only meat.
The benefits of eating chicken breast meat
1. Chicken breast meat protein content is high, easy to be absorbed by the human body into the utilization of the role of strengthening the body.
2. Chicken breast contains phospholipids, one of the important sources of human growth and development.
3. Chicken breast is beneficial to the five organs, replenish the loss of deficiency, tonic stomach, strong muscles and bones, blood circulation, menstruation, stop leukorrhea and other effects.
4. Chicken breast has the effect of warming the middle and benefiting the qi, replenishing the deficiency and filling the essence, strengthening the spleen and stomach, activating the blood vessels, and strengthening the muscles and bones.
5. Chicken breast is high in protein and low in fat, and it is a meat that people who are dieting and working out can often eat.
4 Ways to Make Chicken Breasts
I. Kung Pao Chicken
Ingredients: 200g chicken breast, 1 cashew nut, 1 green onion, 10 dried chili peppers, 2 slices of ginger, 1 egg white, 1.5 teaspoons of salt, 1 tablespoon of light soy sauce, 1/2 tablespoon of light soy sauce, 1 tablespoon of balsamic vinegar, 2 teaspoons of sugar, 1/2 teaspoon of chicken essence, 2 teaspoons of cornstarch, 1/2 teaspoon of pepper, 1 tablespoon of bone broth. Tablespoon.
Directions:
1. Cut green onion into pieces and shred ginger. Pat the chicken breast with the back of a knife and cut into thumbnail-sized cubes. Marinate for ten minutes with egg white, pepper, and half a teaspoon of salt to taste.
2. soy sauce soy sauce vinegar sugar chicken essence bone broth, add 1 teaspoon of cornstarch 1 teaspoon of salt thickened into a sauce standby.
3. Cashews fried golden brown fish out and control dry. Chicken diced into 1/2 tablespoon dry starch mixing vigorously standby.
4. Stir fry the green onion and ginger in a little oil, add the diced chicken and dried chili peppers, and stir fry until the chicken turns white and is matured.
5. To juice stir fry evenly over high heat. Turn off the heat and sprinkle cashews.
Second, curry chicken rice
Ingredients: 1 chicken breast, rice, 1 potato, half a carrot, half a green pepper, half an onion.
Directions:
1. Prepare the required ingredients.
2. Peel and dice the potatoes and carrots. Dice the peppers and onions as well. Dice the chicken breast and mix it with olive oil and black pepper.
3. Pan hot into the amount of olive oil, put the potatoes into the diced sauté, sautéed until the surface of the potatoes become slightly yellow sheng out.
4. Add carrots and sauté for a few minutes.
5. Add onion and chicken and stir-fry, and when the chicken changes color, add in the fried carrots and potatoes.
6. Pour in the hot water that doesn't cover all the ingredients, bring to a boil over high heat and cook over low heat for 10 minutes. Add the curry cubes and stir gently with a spatula until the curry cubes melt.
7. Stir in the coconut flour, add the diced peppers and stir fry evenly, add the right amount of salt to taste, cook over low heat until the soup becomes thick, turn off the heat and remove from the pot.
8. Pour the curry on the rice.
Third, the explosion of chicken rice flowers
Ingredients: chicken breast appropriate amount, the right amount of eggs, the right amount of starch, the right amount of bread crumbs.
Method:
1. Chicken breast diced, with salt, pepper, egg white, marinated for ten minutes.
2. Egg yolks beaten and set aside.
3. Marinated chicken with a layer of starch. Dip in egg wash. Roll well in breadcrumbs.
4. Do a good job of the raw billet warm oil to put in, medium heat frying golden brown can be.
Fourth, mushroom chicken porridge
Ingredients: rice 100g, chicken breast appropriate amount, mushrooms appropriate amount, carrots appropriate amount, mountain celery appropriate amount.
Practice:
1. Rice into a sufficient amount of water, soak for 20 minutes (rice: water = 1:15). Simmer the rice until the rice blooms.
2. Soak mushrooms in advance and shred. Put the shredded mushrooms into the pot and simmer for 15 minutes, until the mushrooms are flavored and the porridge is thick.
3. Thaw chicken breast, absorb water with kitchen paper, slice thinly, dice, stir in salad oil and white pepper, add cornstarch and scrape the paste. Marinate for about 10 minutes. Pour the hanging prize chicken breasts into the pan and mix well.
4. Dice the carrots and celery, pour them into the pot, stir well, add the right amount of salt, grind into the right amount of white pepper, pour the right amount of sesame oil, and cook for 5 minutes.
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