CorianderNutritional Value:

Coriander contains many volatile oils, and its unique aroma is emitted by the release of these oils.It can remove the fishy smell from meat. Therefore, adding coriander to some dishes can achieve a special deodorizing effect.The extract of coriander has significant effects in promoting sweating, clearing heat, and relieving rashes. Its unique fragrance can stimulate sweat gland secretion, prompting the body to sweat and relieve rashes.It also has stomach-soothing properties. This is because coriander, with its aromatic rising nature, can promote gastrointestinal peristalsis, having an appetite-stimulating effect.
Dishes:Staple DishesCategory:
Flavor: Curry Flavor Technique: Braised
Curry ChickenBraisedIngredients:
Main ingredients: fatty tender chicken1 piece (about 750 grams).Side ingredients: 100 grams of fried onion, 100 grams of steamed winter mushroom
(including dried shiitake), 25 grams of fresh red chili pepper, 100 grams of Chinese lettuce leaves, 5 grams of coriander leaves.Onion100 grams, friedMushroom（steamedShiitakeMushroom100 grams, fresh red chili pepper 25 grams,Chinese lettuce leaf100 grams, coriander leaves 5 grams.
Seasonings: 25 grams of curry oil, 5 grams of garlic paste, 10 grams of white onion segments,Ginger10 grams, 10 grams of rice wine,soy sauce10 grams,sodium chloride3 grams,MSG5 grams, 500 grams of clear broth, 5 grams of wet cornstarch, 10 grams of refined chicken fat,peanutoil as needed.
Characteristics of Curry Chicken Braised:
Curry is fragrant and rich with a slight spicy taste.

1. Clean the chicken thoroughly, remove internal organs, wash it clean, cut off head, neck, and feet, debone it.Score the surface of thechicken meatinto patterns, slice into 3 cm pieces and marinate (see raw material marinade).Remove the seeds from the fresh red chili peppers, and cut the onion and winter mushrooms into diamond shapes.Chinese lettuce leaf
wash clean.2. Wipe the pot with a dry cloth, heat up peanut oil until it reaches six-tenths hot, then fry the chicken pieces until they are done, transfer them to a sieve.Red pepperpieces and onion blocks together into a sieve.Return the pot to the heat, add white onion segments, ginger slices, and garlic paste, stir-fry until fragrant, pour in rice wine, add clear broth, sodium chloride, soy sauce, then put the fried chicken pieces, winter mushroom pieces, cover with a ceramic plate, braise over low heat until they are eight-tenths done. Remove the cover, pick out onion segments and ginger slices, put back the fried onion blocks, red pepper pieces, braise for another 5 minutes, add MSG to taste, stir well, then quickly reduce the fire and thicken with cornstarch, pour in refined chicken fat.