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食材 来自维基百科,自由的百科全书
鸡腿(英语:Chicken thigh,粤语常称:鸡脾或鸡髀[1])是一种食材,是鸡从脚到腿的部位,是整只鸡最多肉的部位,其肉多而瘦,富有鸡鲜味,肉质颇坚实,可分为鸡上腿和鸡下腿(鸡的大腿和小腿)。可以烹调作鸡排。虽然鸡胸肉也有不少肉块,但是鸡腿的肉质较嫩滑。整只的鸡髀宜蒸、炸;起肉切片或切丝后可炒、烧、拌、蒸、清炖、炸。
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