1. Chicken breast: low in fat, astringent and tasteless, and can be cooked with various condiments and ingredients.
2. Chicken leg meat: It contains more fat than chicken breast meat and has a refreshing taste.
3. Thoracic vertebra bone: The thoracic vertebra bone removed from chicken breast meat is a good material for soup.
4. Chicken ribs: The nutritional value is the best in chicken, high in protein and low in fat, especially suitable for obesity, cardiovascular diseases, digestive system diseases and nursed back to health.
5. Chicken wing meat: The average fat content of chicken wings (wings, wings and legs) is higher than that of protein in chicken legs, which is sweet and suitable for soup and frying.
6. Chicken feet: They are rich in protein and iron, and the brittle bones and ligaments of chicken feet also have flavor, so they are suitable for making braised dishes or stews.
7. Chicken liver: rich in vitamins A, B 1, B2, C and minerals such as iron, phosphorus and calcium. Anemia, poor eyesight, poor development and weak constitution are all suitable for women to eat chicken liver dishes.