Chicken
Chicken is a complete protein. It contains kinds of essential amino acids in a good proportion for growth and development. Like all lean meats, chicken is a good source of B-vitamins. The dark meat of chicken is richer in riboflavin than the light, while the light meat is richer in niacin. Chicken has low sodium content which makes it a particularly good choice for those on a low salt diet. Because it is a short fibred meat, it is easy to digest, making it an ideal food for children, the elderly and those with digestive problems. Skin of the chicken has a high percentage of fat (both visible and hidden), therefore it’s better to limit the amount eaten.
1 ) Chicken Wings
Can be separated into drum stick, wing and tip. Drum stick is the meatiest part with least fat, while tip is full of fat and with a smooth mouthfeel.Chicken wing can be prepared in various ways – such as pan frying, deep frying, stir frying, simmering, marinating and baking.
2 ) Chicken Breast
The leanest part among all chicken meats. Best to be used for deep frying, teaming or salad.
3 ) Chicken Thigh
This is the meatiest part of a chicken. It can be separated into upper and lower thigh. It can also be de-boned to make it a chicken steak. Suitable for many ways of preparation, including steaming, pan frying, deep frying, simmering, marinating and backing.
4 ) Chicken Chunk
The meat of this part is usually removed for other dishes. It therefore commonly used for making soup for better flavour.
5 ) Chicken Feet
It is very rich in collagen, which is good for skin. Usually used for soup making, or marinated with vinegar or Thai sauce to make it a mouth-watering snack.
| Nutrition Info | |
| per 100g [raw] | |
| Calories | 187 Kcal |
| Protein | 18 g |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Total Carbohydrates | 0 g |
| Sugar | |
| Dietary Fiber | |
| Cholesterol | 83 mg |
| Sodium | 79 mg |
* All above for your reference only *
