Asian Chicken Food Recipes

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Country Mushrooms Paella Valenciana
Chicken, Mushroom and Spinach Lasagna Chicken and Avocado Quiche
Baked Stuffed Sweet Peppers Coriander (Cilantro) Chicken with Pilau Rice
Speedy Chicken Livers with Pasta Sesame Chicken
Gingered Chicken with Honey Yakitori Chicken Skewers
Chicken Satay Chicken with Black Beans
Parmesan Baked Chicken Tropical Stir Fry
Turmeric Chicken Chicken Thighs in Pernod
Blushing Chicken Livers Paprika Chicken
Skewered Chicken Chicken Breast with Watercress Sauce
Spiced SpatChock Sweet and Sour Chicken Drumsticks
Fruity Chicken Kebabs with Curried Honey Glaze Roast Chicken with Walnut and Pear Stuffing
Country Chicken Hotpot Barbecued Roast Chicken
Chicken Jurassienne Chicken Provencal
Dijon Chicken with Mushrooms Fragrant Chicken Parcels
Chicken in Sweet Red Pepper and Almond Sauce Marinated Chicken with prawn and Fennel
Coq Au Vin Chicken ala King
Chicken and Ricotta with Fresh Tomato and Basil Sauce  

 

Chicken is the most common type of poultry in the world and is prepared as food in a wide variety of ways, varying by region and culture. Chicken was one of the most common meats available in the Middle Ages. It was widely believed to be easily digested and considered to be one of the most neutral foodstuff. It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.

Chickens raised specifically for food are called broilers. Chicken’s meat is healthy and is rich in proteins. Chicken is also a good source of vitamins B6, B12, vitamin D, and iron and zinc. This is essential to maintain a healthy body. Compared to other meats, skinless chicken has very little fat and many beneficial substances. Chicken’s selenium is of fundamental importance for health, anti-aging, being a component of several major metabolic pathways including thyroid hormone metabolism, antioxidant defense systems and immune function.

To eat the best chicken meat we have to avoid buying from different diligent which are using various drugs for rapid chicken growth. Ideally, is to consume meat from chickens which were not fed with so-called “growth drugs”. Consumption of chicken can be unhealthy if you do not know what to choose for eating from a chicken. There are parts of a chicken that can be considered unhealthy. Chicken skin contains about three quarters of the whole fat it has. For this reason it is best to completely remove the chicken’s skin before preparing the chicken. Chicken liver, though contains many essential vitamins, are rich in cholesterol. If you have problems with cholesterol, better give up on chicken liver. Instead, chicken legs and chicken thighs have beneficial effects on health. They properties have the ability to reduce high blood pressure in affected people.

When it comes to what part of the chicken people enjoy eating, most of us have a preference. We either opt for white meat i.e. chicken breast or dark meat i.e. the chicken leg. Those who choose chicken breast, sometimes do so because they believe it's healthier, but both white and dark chicken meats have good things to offer. Chicken meat varies in shade, from white to light to dark, based on the muscle groups that chickens use. The site states that myoglobin, an amino acid that helps muscles use oxygen efficiently, contributes to the shade, noting that the higher the level of myoglobin, the darker the meat.

In chickens, myoglobin is most present in the thighs, legs and wings, places where the muscles are most active, hence the meat is darker in those areas. The muscles in the breast are used less frequently and, as a result, contain less myoglobin and are much lighter in color. As for nutritional value, when dark chicken meat is cooked, the myoglobins turn into what are called metmyoglobins, which are very high in iron. Dark chicken meat offers two-to-three times as much iron and zinc as white meat. White meat is nearly twice as high in niacin, a health enhancing b-vitamin. Dark meat is approximately 25% higher in calories, over twice as high in fat and slightly higher in cholesterol than white chicken meat. Fat, as many say, equals flavor, which is why dark chicken meat is richer tasting than white chicken meat.

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