Chicken: We introduce the characteristics of each part of chicken and recommended recipes that make use of each of the characteristics!

About each part of chicken

Chicken thigh (with bone)

Chicken thighs, with the bone still attached, are often found in sizes of 150g to 250g each. This cut of meat is usually enjoyed sautéed whole, and the plumper the meat, the better the quality. It is characterized by its richness

Characteristics of chicken breast

Chicken breast, which is the equivalent of beef or pork tenderloin, is very low in fat and has a mild, tender taste. Fresh chicken can be quickly boiled and enjoyed as sashimi. Its translucent pale pink color is a sign of its high quality

Chicken chunks (with bones)

Chicken wings and thighs, cut into small pieces with the bone still attached, are often used for deep frying. They are also suitable for curries and other stews, making them a convenient cut that can be used in a variety of dishes

Ways to use chicken thighs

Chicken thigh meat, which is made by cutting off the part below the thigh joint and removing the bone, is slightly reddish in color compared to breast meat, and has a firm, rich flavor. It is ideal for deep-frying and simmering

Characteristics of Chicken Spare Ribs (Wings)

Chicken spare ribs, made by splitting the middle of a chicken wing in half lengthwise, are thin and easy to cook. They are suitable for grilling or sautéing, but because one side is bone, they are not suitable for stewing

Characteristics of chicken breast

Skinless chicken breast meat is low in fat, has a mild flavor, and is tender. Each breast weighs approximately 300g. Skinless chicken breast is also sold and is suitable for sautéing, cutting into cutlets, and teriyaki

The appeal of chicken wings

The wing drumstick, located at the top of the chicken wing, weighs approximately 40g per piece. It has little fat and a clean taste, making it suitable for deep-frying and Chinese-style stews

Other chicken parts

Chicken wings have little meat, but they are rich in gelatin and have a good flavor, making them ideal for Chinese-style stews. The bones left over after butchering a chicken are also used in Chinese-style soups. Because they have little meat, adding chicken wings enhances the flavor

Recommended recipes using chicken

Here are some recommended recipes that use chicken

Deep-fried Crane with Green Onion Sauce Recipe

Ingredients (serves 4, energy approx. 480kcal)

• 1 large chicken thigh
• 1 large chicken breast
• Ingredients for the green onion sauce (4 heads of Tengensai, sake, soy sauce, sesame oil, potato starch, frying oil, salt)

How to make it

1. Prepare the chicken : Slice the chicken thighs and breasts open from the center, double their size, and cut them into 4 equal pieces. Season with 1 tablespoon each of sake and soy sauce, and 1 teaspoon of sesame oil.
2. Adding the egg mixture : Beat the eggs and add them to the chicken, then rub in and leave at room temperature for about 15 minutes.
3. Cooking the scallion sauce : Mix the ingredients specified to make the scallion sauce.
4. Frying : Lightly drain the juices from the chicken, coat with potato starch, and fry in oil heated to 170°C until lightly golden brown, then drain.
5. Cooking bok choy : Make a cross-shaped cut at the base of the bok choy, boil it in boiling water with 1 tablespoon of sesame oil and a little salt, drain and cut into quarters.
6. To serve : Cut the fried chicken into bite-sized pieces, arrange on a plate, garnish with boiled bok choy, and drizzle with the green onion sauce. Adding some rape blossoms or other garnishes will make the dish look even more beautiful.

Steamed Chicken with Vegetables Recipe

Ingredients (serves 4, energy approx. 150kcal)

• 2 chicken breasts
• 4 lemons (thinly sliced)
• 2 tablespoons white wine
• 1 bell pepper
• 1 carrot
• 1 pack of Enoki mushrooms
• 4 pieces of wood ear mushroom (soaked)
• Ingredients for Kuzuan
• Salt, pepper, salad oil

How to make it

1. Prepare the chicken : Sprinkle salt and pepper on the chicken breasts, top with lemon and white wine, then cover with plastic wrap and microwave (600W) for 5-6 minutes and 30 seconds. Turn over halfway through cooking and adjust the temperature with aluminum foil if necessary.
2. Prepare the vegetables : Cut the bell peppers, carrots, and wood ear mushrooms into thin strips, and cut the enoki mushrooms into thirds, removing the roots.
3. Steamed vegetables : Place the vegetables from step 2 in a deep bowl, drizzle with 2 teaspoons of salad oil, and microwave for 1 minute 30 seconds.
4. Making the kuzuan paste : Mix the juices that have accumulated in the chicken bowl with the ingredients for the kuzuan paste, microwave for 3-4 minutes, and remove from the microwave when it has thickened.
5. To serve : Cut the chicken into bite-sized pieces, arrange with the vegetables, and top with arrowroot paste.

This recipe features healthy and nutritious steamed chicken as the main dish, with the addition of vegetables for a colorful and flavorful flavor. It can be easily prepared in the microwave, and you can enjoy a satisfying meal while keeping the calories low. It is recommended not only for everyday meals, but also for those on a diet

This recipe combines crispy fried chicken with a fragrant green onion sauce. Garnished with colorful bok choy and rape blossoms, it's a dish that's not only delicious but also visually appealing. It's a great dish for sharing with family and friends

summary

Chicken meat has different flavors, textures, and optimal cooking methods depending on the part of the chicken. Thigh meat with the bone is suitable for sautéing and stewing, and is characterized by its juiciness. On the other hand, chicken fillet has less fat and a milder flavor, making it ideal for sashimi and light dishes. Chunks of chicken are attractive for their versatility, as they can be used in a variety of dishes, such as fried chicken and curry

Thigh meat is characterized by its reddish color and rich flavor, and is suitable for deep-frying and stewing. Spare ribs are suitable for grilling or sautéing, but not for stewing. Breast meat is lean and is ideal for sautéing, teriyaki, and cutlets

Chicken wings, also known as drumsticks, are lean and have a clean flavor, making them ideal for deep-frying and stewing. Chicken wing tips are rich in gelatin, making them ideal for Chinese-style stewing

Overall, chicken can be used in a variety of dishes depending on the cut. By understanding the characteristics of each cut and choosing the appropriate cooking method, you can maximize the rich flavor and texture of chicken