First, chicken wings root
The roots of chicken wings connect the body to the 1 joint of chicken wings.
Features: Collagen is less and the fat content is not so rich, so the meat is harder, which is like a chicken leg and also called a small chicken leg.
Fat: two stars
Lean meat: three stars
Common cooking methods: barbecue, pot-stewed, braised and fried.
Second, in the chicken wings
In the middle of the chicken wing, the wing tip and wing root are connected in the chicken wing.
Features: In taste, the taste of chicken wings is better, because it is tender and rich in collagen and fat, so the price of chicken wings is relatively 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 shaped like a pipa.
Features: The meat is rich and thick, the meat is compact and chewy, and it is also the part with the most iron content in the whole chicken.
Fat: two stars
Tenderness: two stars
Common cooking methods: braised, fried and cold.
Fourth, chicken feet
Also known as chicken's paw and chicken's paw, it is a chicken's paw with ***4 fingers. Chicken feet are called chicken feet in the recipes of gourmets.
Features: the soft waxy meat is rich in collagen, and the flesh and blood are separated and chewy, and the cortex of chicken feet also has a certain strength.
Fat: 4 stars
Tenderness: two stars
Common cooking methods: chicken feet with pickled peppers, braised in brown sauce, braised in soy sauce, and barbecued.
Five, chicken legs
The chicken leg is the part of the chicken thigh and dolphin bone, which is the chicken thigh.
Features: The part of the pipa leg belt that goes up is the place where the leg is connected with the waist. Because the chicken leg moves frequently, the chicken on the big chicken leg tastes tender.
Fat: a star
Tenderness: two stars
Common cooking methods: barbecue, pot-stewed, braised and chopped pepper.
Six, chicken wing tip
The end of a chicken wing, the smallest piece of a 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 middle wing, the price of the wing tip is cheaper.
Fat: a star
Tenderness: 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: Its meat is tender and delicious, and its protein content is 20%. It is easily absorbed by human body and its fat content is 3%. It is 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
The chicken breast is located on the inner side of the chicken breast and has a willow shape.
Features: also known as chicken tenderloin, it is the most nutritious, delicious and tender place in chicken. It is the essence of chicken breast with lower fat content.
Fat: a star
Tenderness: five stars
Common cooking methods: frying, sweet and sour, complementary food.
Nine, chicken gizzards
It is the gizzard of chicken, also known as muscle stomach, also known as chicken nap and chicken liver.
Features: The muscular stomach is large and the meat is thick, which is 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
Tenderness: two stars
Common cooking methods: hot pot, stir-fry, pot-stewed and cold salad.
X. Chicken skeleton
The skeleton of the whole chicken, removing 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 meat that clings to the skeleton often has a stronger flavor.
Fat: a star
Tenderness: two stars
Common cooking methods: frying, stewing soup, spicy and braised.
Eleven, chicken clavicle
Commonly known as the location where the chicken's neck and breast are connected.
Features: Although the chicken clavicle has little meat, the meat quality is very delicate. The fried chicken clavicle is the most delicious with golden color, crisp outside and tender inside, which is very delicious and suitable for people's couplets.
Fat: a star
Tenderness: 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 cushions the brittle bones in the palm.
Features: Also known as chicken crisp bones, it tastes crisp and convenient to eat. Every chicken has two pieces, which are full of collagen and calcium, and it is crunchy when chewed.
Fat: a star
Tenderness: four stars
Common cooking methods: Kung Pao, salt and pepper, garlic and pickled pepper.
Thirteen, the practice of chicken paste
Specific steps: the chicken bleeds with water, the lemon removes the fishy smell, the food aid machine mashes the chicken into mud, puts it in a steaming bowl and covers it with ginger slices. After the water boils, it is steamed for 10 minute, and then it is broken by the food aid machine again and dripped with walnut oil.