What are the differences and uses of common chicken? 1. Chicken wing root The root of the chicken wing connects the body to the first joint of the chicken wing. Characteristics: The collagen is relatively low and the fat content is not so rich, so the meat is harder. It looks like a chicken leg and is also called a small chicken leg.

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Fat: two stars Lean meat: three stars Common cooking methods: barbecue, braised, braised, and fried.

2. The middle part of the chicken wing, the chicken wing is connected to the wing tip and the wing root. Characteristics: In terms of taste, the taste of chicken wings is better, because its meat is tender and rich in collagen and fat, so the price of chicken wings is

Also relatively expensive.

Fat: one star Lean meat: three stars Common cooking methods: sauce chicken wings, barbecue, Orleans grilled wings, cola.

3. Pipa leg is the part of the chicken leg between the chicken claw and the thigh, which is roughly shaped like a pipa.

Features: The meat is rich and thick, the meat is firm, and the texture is chewy. It is also the part with the highest iron content in the whole chicken.

Fat: two stars Tenderness: two stars Common cooking methods: braised, fried, cold.

4. Chicken feet, also known as chicken paws and chicken feet, are chicken feet with 4 fingers.

Chicken feet are called chicken feet in gourmet recipes.

Features: The meat is soft and glutinous, rich in collagen, separated from the bones and chewy, and the cortex of the chicken feet also has a certain chewiness. Fat: 4 stars. Tenderness: 2 stars. Common cooking methods: chicken feet with pickled peppers, braised in braised sauce, and marinated.

,barbecue.

5. Chicken Legs Chicken Legs are the part of the chicken thigh and pork bone, which is the thigh of the chicken.

Features: The upper part of the Pipa leg strap is the place where the legs and waist are connected. Because the chicken legs move frequently, the chicken on the large chicken legs tastes tender. Fat: one star. Tenderness: two stars. Common cooking method: barbecue.

, braised, braised, chopped pepper.

6. The tip of the chicken wing is the end of the chicken wing and the smallest part of the chicken wing.

Features: The wing tips contain more collagen and fat, and the meat is tender. The vitamin A contained in the wing tips is far more than that of green peppers. Compared with the wing roots and middle wings, the price of the wing tips is cheaper. Fat:.

Fat: one star Tenderness: four stars Common cooking methods: sauce chicken wings, barbecue, griddle, spicy.

7. Chicken Breast The meat on the inside of the chicken breast is shaped like a bamboo hat.

Features: The meat is tender, delicious and has a protein content of 20%. It is easily absorbed by the body and has a fat content of 3%. It is suitable for people who want to lose weight and gain muscle.

Fat: one star Tenderness: five stars Common cooking methods: pan-fried, boiled, curry.

8. Small Breast Chicken Breast is located on the inside of the chicken breast and is in the shape of a willow.

Features: Also known as chicken tenderloin, it is the most nutritious, most delicious and tender part of the chicken. It is the essence of chicken breast and has lower fat content.

Fat: one star Tenderness: five stars Common cooking methods: fried, sweet and sour, complementary food.

9. Chicken gizzard is the gizzard of chicken, also known as gizzard. It is also called chicken gizzard and chicken liver.

Features: The gizzard is larger and has thicker meat, responsible for storing and grinding food. It tastes elastic, has a tender texture, is rich in protein and has low fat content.

Fat: one star Tenderness: two stars Common cooking methods: hot pot, stir-fry, marinated, cold.

10. Chicken Skeleton: The whole chicken skeleton, remove the remaining parts of the chicken and internal organs.

Characteristics: They are almost all bones, so they are called chicken racks or more vividly, chicken rack bones.

There is little meat but meat that sticks to the frame tends to have a stronger flavor.

Fat: one star Tenderness: two stars Common cooking methods: frying, stewing, spicy, and braised.

11. Chicken clavicle, commonly known as chicken wishbone, is the connection between chicken neck and chicken breast.

Features: Although the chicken clavicle has little meat, the meat is very delicate. The deep-fried chicken clavicle is the most delicious and golden in color. It is crispy on the outside and tender on the inside. It is very delicious and suitable for everyone.

Fat: one star Tenderness: four stars Common cooking methods: pan-fried, boiled, curry.

12. The bulging piece of meat in the middle of the palm of Baoji's foot pads the brittle bone in the palm.

Features: Also known as chicken crispy bones, it has a crisp texture and is easy to taste. There are only two chickens per chicken. It is rich in collagen and calcium, and it is crunchy and crunchy when you chew it.

Fat: one star Tenderness: four stars Common cooking methods: Kung Pao, salt and pepper, garlic, pickled pepper.