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。
![Thumb](http://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/%E6%82%9F%E9%A5%95%E6%B1%A0%E4%B8%8A%E9%A3%AF%E5%8C%85_%E9%9B%9E%E8%85%BF%E9%A3%AF%E5%8C%85_20170414.jpg/640px-%E6%82%9F%E9%A5%95%E6%B1%A0%E4%B8%8A%E9%A3%AF%E5%8C%85_%E9%9B%9E%E8%85%BF%E9%A3%AF%E5%8C%85_20170414.jpg)
![Thumb](http://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Fried_chicken_leg_from_Yongshun_Fried_Chicken_%2820210505181013%29.jpg/640px-Fried_chicken_leg_from_Yongshun_Fried_Chicken_%2820210505181013%29.jpg)
常见烹调方法
参考资料
外部链接
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