Chicken leg meat is the main material.
Accessories: Dutch beans, small tomatoes, salted dried peppers, soy sauce, sugar, white wine, white wine, black pepper, starch and ginger.
Cooking method
1. Boned the chicken leg and put it in a bowl. Add ginger, salt, white wine, soy sauce and black pepper for pickling. Put the water in the pot. When the water boils, take out the peas and put them on the side of the plate with tomatoes.
2. Set fire to the pot, pour in oil, fry the chicken leg meat in the pot until it changes color, take it out and slide it with a knife, but don't slide the skin thoroughly, put it back in the pot, add white wine, soy sauce, pepper rings, black pepper and sugar to taste, stew for 2~3 minutes, take it out and put it on a plate, and pour the juice on the meat. It can be served with peas and tomatoes.
Nutritional value of chicken;
1. Chicken has higher protein content and lower fat content. In addition, chicken protein is rich in essential amino acids, and its content is very similar to that in egg milk, so it is the source of high-quality protein. The protein content of chicken varies with different parts, skins and skins, and the order from high to low is skinless chicken, breast meat and thigh meat. Chicken skin contains a lot of lipids, so it should never be regarded as a low-calorie food.
2. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B 12, vitamin B6, vitamin A, vitamin D and vitamin K, etc.