Material A: One drumstick (whole chicken), 1 spoon Shaoxing wine, half a spoon sesame oil.

Material b: Shaoxing wine 1 bottle, vegetarian oyster sauce 1 cup, sugar 1 spoon.

Exercise:

1. Wash all the ingredients, wash and drain the chicken legs, smear the ingredients A, onion and ginger, steam in a steamer for about 20-25 minutes, take them out and let them cool, leaving the soup for later use.

2. Put the ingredients and material B into the pot, boil, turn off the fire, let it cool, add chicken legs and soup, put it in cold water for rapid cooling, put it in the freezer 1 hour, then move it into the freezer for about 6 hours, take it out and cut into pieces.

Nutritional value of chicken;

Protein: The content of protein is different in different parts. The protein content of chicken breast is 19.4%, and the protein content of chicken leg meat is only 16%.

Fat: The fat content of different parts may also vary greatly. Chicken legs and wings contain 13% and 1 1.8% of fat respectively, while chicken breast contains only 5%. The fatty acid composition of chicken is better than that of domestic animals (pigs, cattle, sheep, etc.). ), and it should be chosen before livestock meat. However, the contents of saturated fatty acids and cholesterol in chicken viscera are high, for example, the cholesterol content in chicken liver is 356 mg/100 g, which is about three times that in muscle.

Vitamins: Vitamins A and B (such as vitamin B2 and nicotinic acid) are the main vitamins, and chicken liver contains the most vitamins.

Minerals: chicken liver and blood are rich in iron, which are 12 mg/100 g and 25 mg/100 g respectively.