Seasoning for chicken stew: wine, soy sauce, oyster sauce, sugar, water, ginger, garlic, green onions, salt, cooking oil, steamed fish drum oil.

Practice Steps:

Production Steps:

1, potato peeled and cleaned, cut hobnail block, washed off the surface starch, drained water to be used.

2, chicken clean, chopped pieces to be used.

3, hot pan cool oil, add ginger, garlic sautéed, add chicken, cooking wine stir-fry until semi-cooked .

4, then add potatoes, salt and stir-fry until the potato surface golden brown.

5, soy sauce, oyster sauce, steamed fish drum oil, sugar, water together into a bowl of sauce, pour into the pot, high heat to boil. Turn the heat to medium and then add the fans, medium heat and then simmer for 15 minutes until cooked .

6, the last a little bit of soup, add small onions and stir fry well out of the pot.

Chicken and pork, beef comparison, its protein content is higher, lower fat content. In addition, chicken protein is rich in essential amino acids, the content of which is very similar to the amino acid profile in eggs and milk, and therefore a source of high-quality protein. The protein content of chicken meat varies according to the part, skinned and unskinned, and is roughly ranked from high to low as skinless chicken, breast meat, and thigh meat.

The skin of chicken is present in large amounts of lipids, so chicken with skin should never be considered a low-calorie food. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B12, vitamin B6, vitamin A, vitamin D and vitamin K.

Chicken's lipids, when compared to beef and pork, contain more unsaturated fatty acids - linoleic and linolenic acids, which can reduce the body's levels of LDL cholesterol, which is detrimental to health.