I don’t need to wash the raw chicken when I buy it back! ? 8 common mistakes in chicken cooking methods

Chicken is one of the meats we eat very often, but some people think that chicken is not delicious because it is easy to cook too much. To be able to cook delicious chicken, you must pay attention to the moment you buy it back. "CNN health" lists the following mistakes that everyone is prone to making when cooking chicken. Learn quickly and you can cook a chicken dish that will satisfy you next time.

8 common mistakes in cooking methods

Error 1: Wash chicken before cooking

Reason: Chicken is the most susceptible to spreading harmful bacteria. The US Agency for Disease Control has issued a document reminding that you do not need to wash with water before cooking raw chicken. Cleaning, rinsing or soaking will not kill bacteria. Instead, it is very likely that dangerous bacteria will be sprayed into the entire kitchen, contaminating the sink, flow tray and the dining utensils next to it.

The correct way to do it: just use a paper towel to dry the chicken. When cooking, the high temperature will kill the bacteria. Don't worry too much, but you must cook it thoroughly.

Error 2: Always choose boneless and skinless chicken brisket

Reason: This part is very thin and will eventually become dry and sticky in cooked dishes and slow-boiled pork.

The correct way: try bone-belly and skin-bearing thighs. Or skin-breasted or bone-strapped chicken brisket, be careful not to overcook the head, keep the heat at about 70 degrees Celsius, and the meat will become tender and juicy.

Error 3: Fry too many pieces at a time

Reason: When frying chicken meat, if you put a lot of pieces at a time, when the meat and the meat are too tight or even severed, it is difficult for them to move and be evenly heated. Each piece of meat needs extra space, otherwise the chicken will steam in its own juice without turning brown, thus not having a crispy crust.

Correct way: Use a larger pot and the meat will not touch each piece. Add oil that just enough to cover the flat bottom and heat over medium heat. At first the chicken sticks slightly, and when you see the side turn brown, it starts to turn over again.

Error 4: Frying chicken with olive

Reason: Frying chicken requires a lot of oil, and using olive oil not only wastes money; in addition, if virgin olive oil is too hot, it will smoke and burn, leaving a bitter taste.

Correct method: Use vegetable oil or light olive oil, and pay special attention to the temperature. If the temperature is too high, the crust will turn brown before the meat inside cooks. Choose smaller chickens (or cut into smaller pieces) to give them enough space in the crust to fry, so that the crust will turn golden and yellow, and the chicken will be juicy.

Error 5: Cook at too high temperatures

Reason: Boiling chicken can make the meat tight and chewy, but it also loses its juice and becomes dry during the process.

Correct way: Turn on low heat, put on a crock and cook slowly, and cook the chicken until the center is no longer pink. And the water should be too much to cover the meat. If you can use pre-boiled vegetables to cook, it will make the taste better.

Error 6: The chicken is roasted and sliced directly

Reason: During the cooking process, the juice of the chicken will be from the center to the skin. If you cut it immediately, the juice of the meat will flow over the cutting board and the meat will dry.

The correct way: Use aluminium foil paper to silencing for about 15 minutes, and they take some time to reintegrate into the meat.

Error 7: Reheat more than once

Reason: Every time you reheat the cooked chicken, it will dry, become sticky and powdery. Reverse heating will also make the taste stranger.

Correct way: just reheat the part you want to eat this time.

. If using an oven: wrap the whole piece of chicken tightly in foil paper, preheat the oven to 175 degrees Celsius, then put the chicken in and bake at about 75 degrees Celsius.

. For example, use a microwave: Put a wet towel on the chicken and cook it every 1 minute, rotating it several times between each time to make the chicken heat evenly.

Error 8: Stir chicken and vegetables at the same time

Reason: Cold chicken will reduce the temperature of the pot, and the juice will be filled with vegetables, making the taste mixed.

The correct way to make: stir-fry the chicken until it is just cooked, add tangerine, ginger, garlic, soy sauce and other flavoring ingredients before it is almost cooked, and then prepare it first. Reheat the croquette until very hot, then continue to add vegetables and sauce. When the vegetables are almost ready, put the chicken back in the medium and short pot and stir-fry and heat it, and then serve.

Eat chicken brisket for heat control or ginger sterilization. Eat chicken leg meat for iron supplements

Chicken is one of the important protein sources, and is relatively low in fat content. Chicken also contains rich "spermine", which helps improve blood vessel function and enable normal immune function.

Nowadays, many fitness or slimming groups will deliberately choose chicken breasts to eat, but according to the previous sharing of facial fan group "Taiwan Nutrition" to explain the heat content in different parts of chicken, in fact, the muscles are even a little lower than chicken breasts. The peeled chicken breasts are about 102 calories, while the inner muscles are only 100 calories. The hottest amount is the "chicken wings" that are generally considered to have less meat. The hotness is 230 calories, and it is 150 calories higher than the chicken legs.

However, chicken legs still have rich nutrition. Lin Fengbei, a nutritionist at Tiansheng Hospital in Taoyuan, once visited and pointed out that chicken breasts are rich in vitamin B group and have low fat content. Each 100 grams of fat is only 2.1 grams of fat, and the content of cholesterol is also low. People who want to control their heat or cholesterol can choose chicken breasts. Chicken leg meat is more chicken breasts, which contains more iron, lacquer, vitamins B2, B12, leaf acid and fat. If you need to replenish iron quality and want to eat white meat, chicken legs and duck meat will be a good choice, which can improve iron deficiency blood.