Chicken breast and chicken thigh

Chicken meat is very tender and delicious. Many people like to eat chicken, but chicken is divided into many types, such as chicken breast, chicken thighs, etc. Some people like to eat chicken breast, and some people like to eat chicken thighs. In fact, whether it is chicken breast or chicken thighs, both are very nutritious, but chicken breast is more nutritious than chicken thighs.

Chicken breast contains more protein and is easier to be absorbed by the human body than chicken thighs. Moreover, chicken breast contains phospholipid nutrients that are helpful for growth and development. People can supplement phospholipids by eating chicken breast.

The efficacy and function of chicken legs

1. Chicken legs are rich in protein. Chicken has the highest protein content among all meats and is also a low-fat food. If you are worried about gaining weight, you can remove the skin when eating!

2. Eating chicken legs can enhance immunity. Because chicken can warm the middle and replenish qi, and has the effect of replenishing deficiency, it is especially suitable for people with sub-health. It also has an effect on improving phenomena such as irregular menstruation, low milk supply after childbirth, and edema.

3. Strengthen your body. Because chicken is very easy to digest by the human body, it also increases the body's absorption rate of chicken, thereby maximizing the nutritional value of chicken and playing a role in strengthening the body.

4. Nourish the kidney and strengthen sperm. Eating more chicken legs can improve symptoms such as frequent urination, deafness, low sperm count, and cold sperm caused by insufficient kidney essence.

5. Promote intelligence. Chicken has a certain detoxification effect, and its antioxidant effect is also very good. It helps to improve heart and brain function, and can also promote children's intellectual development.

How to stew chicken legs

Ingredients: 500g chicken legs

Accessories: oil, salt, sugar, onion, ginger, garlic, star anise

practice:

1. Wash the fresh chicken legs; chop the green onions; cut the ginger into shreds; and mince the garlic.

2. Prepare a cooking pot, put in cold water and chicken legs, bring to a boil over high heat, then quickly skim off the foam with a spoon, remove the chicken legs after blanching and drain the water.

3. Prepare a wok, heat it up and pour in oil. When the oil is half cooked, add sugar and fry until the sugar color comes out and it turns into a margarine color.

4. At this time, pour in the chicken legs and stir-fry evenly until the surface of the chicken legs is completely covered with the tempting sauce.

5. Add chopped green onion, shredded ginger, minced garlic and star anise and stir-fry for a while.

6. Add clean water to cover the chicken legs, add appropriate amount of salt, turn to high heat and bring to a boil, then turn to low heat and simmer for half an hour. Finally, when the soup is thickened, it is ready to be served.