Chicken leg meat is the main material.

Accessories: Dutch beans, small tomatoes, pickled pepper seasoning salt, soy sauce, sugar, white wine, white wine, black pepper, water starch and ginger.

Cooking method

1. Boned the chicken leg and put it in a bowl. Add ginger, salt, white wine, soy sauce and black pepper for pickling. Put the water in the pot. When the water boils, take out the peas and put them on one side of the plate with tomatoes.

2. Bring the pot to a boil, pour in the oil, fry the chicken leg meat in the pot until the color is the highest, take it out and slide it with a knife, but don't slide the skin thoroughly, put it back in the pot, add white wine, soy sauce, pepper rings, black pepper and white sugar to taste, stew for 2~3 minutes, take it out and put it on a plate, and pour the juice on the meat. It can be eaten with peas and tomatoes.

Nutritional value of chicken;

1. Chicken has higher protein content and lower fat content. In addition, chicken protein is rich in essential amino acids, and its content is very similar to that in egg milk, so it is the source of high-quality protein. The protein content of chicken varies with different parts, skins and skins, and the order from high to low is skinless chicken, breast meat and thigh meat. There are a lot of lipids in chicken skin, so chicken skin should never be regarded as a low-calorie food.

2. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B 12, vitamin B6, vitamin A, vitamin D and vitamin K, etc.