Is roast chicken nutritious and is stewed chicken better in nutritional value than braised chicken?

As a traditional dish, roast chicken is not only fragrant and delicious, but also has certain nutritional value.

1. The nutritional value of roast chicken.

The nutritional value of roast chicken is mainly reflected in the fact that it contains many types of protein, the content ratio is relatively high, and it is easily absorbed by the human body, which has the effect of enhancing physical strength and strengthening the body. Roast chicken contains phospholipids that play an important role in human growth and development, and is one of the important fats and phospholipids in the dietary structure of Chinese people. In addition, roast chicken also contains certain amounts of vitamin C and vitamin E.

2. The efficacy and function of roast chicken.

The effect of roast chicken is mainly to strengthen the spleen, strengthen the stomach, nourish qi and blood, strengthen the body, and have a good therapeutic effect on malnutrition, fatigue, anemia, menstrual irregularities, etc. The medical community believes that chicken can play a role in tonifying the kidneys and filling essence, strengthening the spleen and stomach, warming and invigorating qi, strengthening muscles and bones, and invigorating blood and veins, especially suitable for people who are weak and weak, have poor mental power and mental workers.

3. Contraindications for eating roast chicken.

However, although roast chicken is good, it is also necessary to pay attention to its food taboos. Roast chicken is a hair product, and people with allergies and patients should not eat it, especially those with high blood pressure, hyperlipidemia and cholecystitis; People with hyperactivity of liver yang and oral erosion, boils, and constipation should not eat; Patients with a common cold who have headache, fatigue, fever and other conditions should also avoid eating chicken and chicken soup. In addition, the head and buttocks of roast chicken are the parts of the chicken body where toxins accumulate, so they should be avoided as much as possible.

The nutritional value and efficacy of roast chicken is that it can supplement a variety of nutrients needed by the body, and can also restore the body's energy and physical strength, and play a role in replenishing qi and calming the nerves.

It can improve the body's immunity, promote the body's qi and blood vigor and replenish qi and blood, and can also nourish the heart and calm the nerves, play a role in detoxification, have a nourishing detoxification effect, and have a good role in promoting digestive function.

Judging from the list of ingredients, the ingredients of stewed chicken are relatively simple, mainly chicken and some auxiliary materials, such as wolfberry, red dates, shiitake mushrooms, etc., while braised chicken may add some materials such as pork belly, chili peppers, etc., the addition of these materials may increase the fat and calorie content of braised chicken, thus reducing its nutritional value.

From the point of view of the production steps, the production steps of stewed chicken are relatively simple, mainly after cutting the chicken into pieces, adding an appropriate amount of water and other auxiliary materials, and then slowly simmering until the chicken is cooked through, while the production steps of braised chicken are relatively complicated, which needs to go through multiple steps such as frying and seasoning, and a large amount of oil can be added to slow down aging during the frying process, which will also increase the fat and calorie content of braised chicken, so that its nutritional value will decrease.

To sum up, stewed chicken has a higher nutritional value than braised chicken.

100%, stewed chicken has a higher nutritional value than braised chicken.

First of all, you can blanch the chicken before stewing it to achieve the purpose of removing purines. The braised chicken cannot be blanched due to the process requirements of chain cheating.

Secondly, the braised chicken shed dust family has to add a lot of oil, and the fat content is further increased.

In addition, stewed chicken can also add some suitable herbs according to personal physical fitness to achieve the purpose of nourishment. Brother.

1. After the chicken is washed, it is directly put into the pot to stew, and the blood runs into the soup, but the chicken soup is black and fishy.

2. After blanching, stew again, although there is no fishy smell, but the meat becomes more chai, indicating that the blanching time is too long, but the blanching time is short, the blood water cannot be removed, and it is not delicious.

Therefore, direct stewing or blanching stew is not the right way, today I will share with you the experience of stewing chicken soup, the chef of the restaurant said, want the chicken soup to be golden and delicious, delicious and not fishy, there are 2 key steps can not be less, below I will share the specific method of stewing chicken soup with you, let's see which 2 steps are it.

Stewed chicken soup with shiitake mushrooms] Wheel reputation.

Prepare fresh three-yellow chicken, dried shiitake mushrooms, red dates, wolfberries, green onions, ginger, cooking wine, and salt.

1. Buy a three-yellow chicken, preferably a live chicken, the texture and taste of frozen chicken will be much worse. After slaughtering, rinse the three yellow chickens, chop them into small pieces with a knife, and soak them in clean water for 1 hour.

Soaking the chicken is the crucial first step. The fishy smell of chicken is mainly in the blood water, soaking it in water can make the blood water precipitate quickly, so that the fishy smell can be reduced, and the color of the chicken soup will be brighter.

2. Change the water once in half an hour, take out the chicken after the chicken is soaked white, rinse it with water, put it in a pot under cold water, add green onions, ginger slices, cooking wine, and blanch over high heat. Qingyuan uses a spoon to skim off the boiled foam, which is the residual blood water, blanch the water, remove it and rinse it with hot water, and drain the water.

3. Pour an appropriate amount of oil into the wok, pour in the chicken pieces when it is hot, turn on low heat and stir-fry, and fry the fat under the chicken skin, so that the chicken soup will be more fragrant and more golden in color. When the color of the chicken skin is browned, it will be fine.

Sautéing the chicken is a crucial second step that makes the chicken more fragrant and non-greasy, making it especially delicious.

4. Add green onions, ginger slices, cooking wine and stir-fry to remove the smell, pour in enough boiling water, turn to low heat after boiling over high heat, and continue to simmer for 1 hour. Wash the dried shiitake mushrooms, soak them in water in advance, and pour them into a pot to stew with the chicken.

5. Soak wolfberries and red dates in warm water for 10 minutes, add them to the chicken soup after one hour, add an appropriate amount of salt, and continue to simmer for 10 minutes, and the fragrant and delicious chicken soup will be stewed.

Tips for stewing chicken soup].

In addition to blanching the stewed chicken soup, there are also 2 very important steps, that is, soaking and stir-frying.

After soaking in the bloody water, the fishy smell of the chicken is reduced, which can shorten the blanching time, and the meat will be very tender and will not get old.

After stir-frying the fat, the chicken does not taste greasy, and in the process of stewing, the fat emulsifies to make the chicken soup more fragrant, and there is a golden oil layer on the surface, which is very appetizing to look at.

The taste of the chicken is delicious, it doesn't need too many seasonings to season, just add a little salt, don't add MSG and chicken essence, it's just a superfluous move, it will destroy the original taste of the chicken soup.

Red dates, goji berries and chicken are good pairings, and the nourishing effect is very good, but they are not suitable for long-term stewing, and must be added before cooking, otherwise the nutrients will be lost.

Stew bar Personally, I think: the braised chicken has gone through many processes and added a lot of seasonings, thus covering the nutrition of the original Sitanben. Nowadays, it is advocated that the taste of cooking should be light, and there are many sayings, but it is definitely necessary to pay attention to some extent.

The stewed chicken tastes also very delicious, it will be better to put some ginger, seasoning wine, shiitake mushrooms, and red dates, and its nutritional value such as acacia will not disappear, it is all in the soup to slag Lu You, but you have to pay attention to it, grasp the time of stewed chicken, the time is not good.

Chicken is rich in protein, and its fat contains unsaturated fatty acids, so it is a better protein food for the elderly and patients with cardiovascular diseases. It is more suitable for weak constitution, post-illness or postpartum consumption of chicken or chicken soup as a tonic.

The meat of the rooster is firmer, and it is difficult to make a thick soup. People prefer the delicate "boy chicken" when eating roosters, and at this time, they should fry them quickly to keep them tender and delicious, and the rooster is yang, and the warming and tonic effect is strong, which is suitable for patients with yang deficiency and weak qi.

Hens have a high fat content, and the umami substances in the meat are easily dissolved in the soup, and the stewed chicken soup is delicious. The hen is yin, and the nourishing effect is peaceful and slow, which is suitable for pregnant women and the elderly and infirm.