Experts interviewed by

: Li Xingmin, associate professor of School of food science and nutrition engineering, China Agricultural University, as the saying goes, “no chicken makes a feast”. Chicken tastes delicious, tender and nutritious, and it is an indispensable delicacy on the table. However, there are many kinds of chicken. There are some differences in nutrition, flavor and taste between different breeds, and there are also different tastes in cooking. In this issue, we invited Li Xingmin, associate professor of food science and nutrition engineering, China Agricultural University, to summarize the best way to eat each kind of chicken.

Li Xingmin pointed out that the chickens that people often eat are mainly divided into three categories: the first type is “fast large” white feather broilers, as the name implies, are fast-growing broilers, which do not lay eggs and are generally slaughtered in cages for more than 40 days; the second category is local breeds of chickens, which are commonly referred to as native chickens and firewood chickens, with relatively long growth cycle, laying eggs and eating meat. There are many types in China There are more than 100 kinds, such as black chicken and Sanhuang chicken, which are popular among people. The third type is “eliminated” layer. After special cultivation, this kind of cage laying hens can produce about 300 eggs a year, which is far higher than that of native chickens about 100 eggs a year. However, after more than a year of efficient egg production, their egg production will decline significantly, and they will be eliminated and slaughtered for meat.

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broilers taste tender, suitable for quick frying

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. Nutritional evaluation: in terms of nutritional value, in general, different types of chicken have little difference, but if carefully compared, they still have different emphasis. According to the Chinese food composition table, the contents of fat, carbohydrate, total vitamin A and calcium in broilers are higher than those in native chickens. The breed and feed composition of broilers in all parts of the country are relatively unified, so the nutritional components are relatively stable.

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flavor and taste: broiler growth time is very short, meat quality is relatively tender, but the flavor is slightly poor.

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selection principle: in life, it is difficult to distinguish and identify these three types of chickens, but there are still traces to follow. Broilers are large, with plump chests and legs. When slaughtered, the body weight is generally controlled at about 2.5 kg. After removing feathers and viscera, about 75% of the body weight remains, about 1.9 kg. If the weight is too light and not plump, it may not be a broiler. The best way to eat

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: the meat of broiler is tender and tender, which is suitable for cooking methods with short heating time such as quick fire and quick frying, so as to ensure the taste. The most familiar kung pao chicken is a typical example. To make kung pao chicken, you need to master the “4689” rule, that is, when the chicken is fried to 4, put green pepper and red pepper, when 6 is ripe, pour the prepared juice (the seasoning should not be the same to the pot, otherwise the cooking time will be delayed), and when the chicken is 8 mature, it will be 9 ripe when poured into the plate, and 10% of the remaining temperature will be 10% mature. Stir fry so fast that the taste of diced chicken will not harden. In addition, the fat content of broilers is high, and it is also suitable for electric roasting. The roasted chicken oil has a fragrant aroma and tender inside. On the market, broilers are often made into frozen meat kebabs, fried, microwave heating after eating, convenient and delicious.

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native chicken has better flavor and is suitable for stewing. Nutritional evaluation: the content of protein, nicotinic acid, phosphorus, potassium, magnesium, iron and selenium of native chicken is higher than that of broiler chicken. However, there are great differences in nutritional components among native chickens of different breeds, places of origin and feeding methods (natural feeding or feeding feed). In addition, due to different slaughtering ages, the nutritional characteristics of native chickens that people really eat vary greatly, which is not easy to say.

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flavor and taste: native chicken has a longer growth time, and its meat quality is relatively old at the same cooking time and temperature as broilers, but the flavor is better. However, we should also analyze the specific situation. If the native chicken is not well raised, there may be no taste advantage if there is not much fat. The selection principle of

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: the native chickens of different breeds have their own characteristics, which are very different and easy to distinguish. For example, black chicken is characterized by black skin and black bone, yellow claw, yellow beak and yellow hair.

the best way to eat: because the meat is older, native chicken is very suitable for stewing, cooking and other cooking time for a long time, in order to improve the taste. Since ancient times, Chinese people are good at cooking chicken soup to nourish the body. When eating black chicken, we recommend a “four color chicken soup” to everyone. The ingredients include 500 grams of black chicken, 15-20 grams of wolfberry, 30 grams of Lily and 10-20 grams of Astragalus membranaceus. Stew them and eat meat in soup. According to traditional Chinese medicine, silky fowl is warm and Invigorating Qi, wolfberry is mild and tonifying kidney, lily is nourishing yin and moistening lung, Astragalus membranaceus is beneficial to Qi and Yin, and four color chicken soup can warm body and tonify deficiency. It is very suitable for people who are weak, tired, cold hands and feet, and always afraid of cold. However, not all native chickens need to be stewed. Take the three yellow chicken with bright yellow color as an example, white chop is also a good way to eat. The

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layers are small and the meat is old, which is suitable for smoked and stewed

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. Nutritional evaluation: the nutritional components of laying hens are not clearly reflected in the “Chinese food composition table”, but considering that the growth cycle is similar to that of native chickens, and the time is relatively long, the difference in nutritional components should not be too large.

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flavor and taste: the growth cycle of laying hens can reach about 500 days, which is more than 10 times that of broilers. The taste is older, but the flavor is better. Selection principle of

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: the body of laying hens is smaller due to the large number of eggs and the consumption of nutrients. The body weight of laying hens can be up to 2 kg at the time of slaughter. After removing the feathers and viscera, it will look much smaller than that of broilers. The best way to eat

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: the cooking method is similar to that of native chicken, which is suitable for slow stewing. In addition, laying hens are more suitable for Chinese food, such as stewed chicken, smoked chicken and so on. ▲

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