J2/鸡🐔大全/顏学凤clare Ngan/中英对照/食谱/品相 A like new
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Chicken is the most common white meat widely available for consumption. Its meat is high in protein and low in fat, containing 9 essential amino acids, vitamins and minerals such as magnesium, potassium, phosphorus and zinc. According to traditional Chinese medicine, almost every part of the chicken has health benefits. For example, broth made from chicken carcass is known to replenish the kidneys, while the head is thought to tonify the liver and kidneys. From beak to claw, chicken is a versatile meat that can be made into a wide array of dishes. Asians especially, being frugal with ingredients and not wanting to let anything go to waste, tend to fully capitalise on every single part of a chicken, including its carcass. Unlike Westerners, who generally prefer the breast, for the Chinese, the most prized part of the chicken is the leg due to its tender, succulent texture and rich poultry flavour even after cooking. In this book, seasoned home cook, Clare Ngan explores 50 recipes using various chicken parts, from juicy meat to chewy feet and even giblet. If you are out of ideas on how to cook chicken, this book is definitely a must-have.
Chicken is the most common white meat widely available for consumption. Its meat is high in protein and low in fat, containing 9 essential amino acids, vitamins and minerals such as magnesium, potassium, phosphorus and zinc. According to traditional Chinese medicine, almost every part of the chicken has health benefits. For example, broth made from chicken carcass is known to replenish the kidneys, while the head is thought to tonify the liver and kidneys. From beak to claw, chicken is a versatile meat that can be made into a wide array of dishes. Asians especially, being frugal with ingredients and not wanting to let anything go to waste, tend to fully capitalise on every single part of a chicken, including its carcass. Unlike Westerners, who generally prefer the breast, for the Chinese, the most prized part of the chicken is the leg due to its tender, succulent texture and rich poultry flavour even after cooking. In this book, seasoned home cook, Clare Ngan explores 50 recipes using various chicken parts, from juicy meat to chewy feet and even giblet. If you are out of ideas on how to cook chicken, this book is definitely a must-have.
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