Boiled Chicken
白切鸡

Nutrition and Efficacy

Every 100g chicken contains 74% water, 22% protein, 13 mg calcium, 190 mg phosphorus, 1.5 mg iron, etc., and chicken is also rich in vitamin A. It also contains vitamins C and E.

Chicken is not only low in fat, but also mostly contains unsaturated fatty acids. It is an ideal protein food for children, middle-aged and elderly people, patients with cardiovascular diseases, and those who are weak after illness.

Dont's for Matching

1. Do not eat chicken with pheasant, turtle, carp, crucian, rabbit meat, shrimp, chive and garlic;
2. Do not eat with sesame and chrysanthemum, or it will lead to poisoning;
3. Do not eat with plum, or it can cause diarrhea;
4. Eating with mustard can cause inflammation.

Not Suitable For

1. People with excessive endogenous fire or phlegmatic hygrosis and those suffering from obesity, hypertension, hyperlipidemia, cholecystitis and cholelithiasis should not eat chicken;
2. Chicken is warm-natured and not suitable for those with hyperactivity of liver-yang, oral erosion, furuncle and constipation;
3. Those suffering from cold with headache, fatigue and fever should avoid eating chicken.

Nutrient Content

Raw material ratio: 550 grams of net fat young hen, 100 grams of onion, 40 grams of ginger