The first step is to prepare the ingredients needed to stew chicken, including 50 grams of yellow cauliflower, 500 grams of chicken, salt, dark soy sauce, soy sauce, five-spice powder, cooking wine, cooking oil, apricot mushrooms, pepper leaves, rooster, dried peppercorns, fungus, scallions, white wine, ginger.
The second step, the fungus yellow cauliflower soaked, add dry pepper, put into the pot to boil, and then add the chicken that has been chopped into small pieces, add white wine to cook together, and so almost cooked, fish out.
Step 3: Drain the chicken and marinate it with the fungus, apricot mushrooms and ginger with seasoning, about 10 minutes.
Step 4: Toss the seasoned chicken and pour it into an electric pressure cooker, select Nutritious Stew, and let it heat up automatically for a few minutes. When heated through, vent and uncover the pot to serve. If you want more flavor, you can add spices.
Nutritional value
1. Chicken, compared with pork and beef, has a higher protein content and 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 of the meat, skinned and unskinned, and is roughly ranked from highest to lowest as skinless chicken, breast meat, and thigh meat. A large amount of lipids are present in the skin of chicken, so chicken with skin should never be considered a low-calorie food.
2. 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, among others.
3. Chicken's lipids, compared with beef and pork, contain more unsaturated fatty acids - linoleic acid and linolenic acid, which can reduce the body's LDL cholesterol content, which is detrimental to health.