Chinese Food
Stewed taro with chicken leg
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Chicken leg is the meat from the foot to the leg and the leg root. Its meat is quite hard. When it is taken together with the skin, the fat content is more. It is also the part with the most iron content in the whole chicken. Compared with pork and beef, the protein content of chicken is higher and the fat content is lower. In addition, chicken protein is rich in essential amino acids of human body. Its content is very similar to that of egg milk, so it is the source of high quality protein. The protein content of chicken is different according to the position, with skin and without skin. The order from the top to the bottom is roughly skinned chicken, breast meat and thigh meat. There are a lot of lipid substances in the skin of chicken. Therefore, chicken with skin must not be regarded as a low calorie food. 2. Chicken is also a good source of phosphorus, iron, copper and zinc, and rich in vitamin B12, vitamin B6, vitamin A, vitamin D and vitamin K. 3. The fat substance of chicken is compared with beef and pork
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Chop chicken leg into small pieces; peel taro, wash and cut into hob pieces; chop onion, ginger and garli
Step3:Heat up the oil. Stir fry the chicken leg until it changes colo
Step4:Stir fry with scallion and ginger to create fragranc
Step5:Add taro, cooking wine, raw soy sauce and old soy sauce and stir fry them quickl
Step6:Add fresh water that has not been used for ingredients. After boiling, turn to a low heat and stew all ingredients until soft and rotten
Step7:Add some salt and sugar at last. Turn the fire and add some juice
Step8:Finished produc
Step9:Finished produc
Cooking tips:If you want to have bibimbap, you don't need to collect the soup too dry. You have skills in making delicious dishes.
