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 are often found in sizes ranging from 150g to 250g each, with bones. It is common to saute the whole meat on this part and enjoy it, with the plump meat being considered to be of better quality. It is characterized by the fulfillment of the meat.

Characteristics of chicken breast

Chicken chicken breast, which is the equivalent of beef and pork fillet meat, is characterized by its extremely low fat and has a light and tender taste. Highly fresh foods can be enjoyed as sashimi with hot water. The clear, pale pink color is proof of its quality.

Chop chicken meat (with bone)

Chop meat, which is made by cutting chicken wings and thighs into small pieces with their bones, is often used for deep frying. It is also suitable for curry and other stews, making it a convenient part that can be used in a wide variety of dishes.

How to use chicken thighs

The lower part of the chicken thighs is removed from the joints of the thighs and the bones are removed, and the thighs are slightly reddish in color compared to breast meat, and are firm and rich in fleshyness. Perfect for deep frying and stewed dishes.

Characteristics of chicken spare ribs (chicken wings)

Chicken spare ribs, which are divided into two vertically, are not thick and easy to cook, making them easy to cook. It is suitable for grilling and sauteing, but as one side is bone, it is not suitable for stews.

Features of chicken breast

The skin-removed chicken breast is low in fat and has a light taste and tender meat. Each piece weighs approximately 300g. It is also available without skin and is suitable for sauteing, cutlet, teriyaki, and more.

The charm of chicken wings

The chicken wings located at the top of the chicken wings weigh about 40g per piece. It has low fat and is refreshing and is suitable for deep fried karaage and Chinese-style stews.

Other chicken parts

Chicken wings contain little meat, but they are rich in gelatin and have a good taste, making them perfect for Chinese-style stews. The bones after the chicken are then used in Chinese-style soups. Because there is little meat, adding chicken wings or other ingredients will add more flavor.

Recommended recipes using chicken

Here we will introduce some recommended recipes that use chicken.

Fried crane with green onion sauce recipe

Ingredients (4 servings, energy approx. 480kcal)

• 1 large chicken thigh
• 1 large chicken breast
• Ingredients for green onion sauce (4 strains of tangerine, sake, soy sauce, sesame oil, hard flour, deep-fried oil, salt)

How to make it

1. Preparation of chicken : Spread the chicken thighs and breasts from the center and open them, double the size and divide them into 4 equal parts, and season them with 1 tablespoon each of sake and soy sauce and 1 teaspoon sesame oil.
2. Add Egg Mix : Flushing eggs, add chicken, massage and leave to room temperature for about 15 minutes.
3. Cooking onion sauce : Mix the specified ingredients to make a green onion sauce.
4. Frying : Lightly cut the chicken juices, sprinkle with hard flour, fry them in deep fox oil heated to 170°C until light golden brown, then cut off the oil.
5. Cooking bok choy : Bok choy with a cross-shaped cut at the base is boiled in boiling water with 1 tablespoon of sesame oil and a little salt, then drain and divide into quarters.
6. Serve : Cut the fried chicken easily, serve it in a bowl, serve with boiled bokchoy and sprinkle it with the prepared green onion sauce. Adding color with rape flowers or other flowers will make your appearance beautiful.

Steamed chicken vegetable recipe

Ingredients (serves 4, energy about 150kcal)

• 2 chicken breast meat
• 4 slices of lemon
• 2 tablespoons of white wine
• 1 pepper
• 1 carrot
• Enokki only 1 pack
• 4 jellyfish (returned)
• Ingredients for kuzu bean paste
• Salt, pepper, salad oil

How to make it

1. Preparing chicken : Sprinkle salt and pepper on the chicken breast, top with lemon, pour white wine over it, then cover with plastic wrap and heat in the microwave (600W) for 5-6 minutes and 30 seconds. Turn it over halfway through and adjust it with aluminum foil if necessary.
2. Prepare the vegetables : Chop the peppers, carrots and jellyfish, and cut the enoki mushrooms into three pieces, removing the roots of the enoki mushrooms.
3. Steamed vegetables : Place 2 vegetables in a deep bowl, sprinkle with 2 teaspoons of salad oil, and heat in the microwave for 1 minute and 30 seconds.
4. Creating kuzu bean paste : Mix the accumulated juice and kuzu bean paste ingredients in a chicken bowl, heat in the microwave for 3-4 minutes, then remove when it thickens.
5. Serve : Cut the chicken easily, serve it with vegetables, and pour it over the trash bean paste.

This recipe is made from healthy, nutritious steamed chicken, with the addition of vegetable color and flavor. It can be easily cooked using the microwave, allowing you to enjoy satisfying dishes while reducing calorie content. It is recommended not only for everyday diets but also for people on a diet.

This recipe offers a combination of fried chicken with a crispy texture and a fragrant green onion sauce. Adding colorful bok choy and rape flowers, this dish is not only a taste but also a visual enjoyment. This menu is recommended for eating with family and friends.

summary

The taste, texture and optimal cooking method of chicken vary depending on the part. Bone-infused thighs are suitable for sauteing and stewed dishes, and are characterized by the juicy meat. On the other hand, chicken breasts have a light and low fat flavor, making them perfect for sashimi and light dishes. The appeal of the cut meat is versatile and can be used in a variety of dishes, such as deep-fried karaage and curry.

The thighs are characterized by their reddish colour and rich flavor, making them suitable for deep fried karaage and stews. Spare ribs are suitable for grilling and sauteing, but not for simmering. Breast meat is low in fat and is perfect for sauteing, teriyaki, cutlets, and more.

Chicken wings are also known as drumsticks, and have a low fat and refreshing taste, making them suitable for deep fried karaage and stewed dishes. Chicken wings are rich in gelatin, making them especially perfect for Chinese-style stews.

Overall, we can see that chicken can be used in a variety of dishes depending on the part. By understanding the characteristics of each part and choosing the right cooking method, you will be able to maximize the rich flavor and texture of chicken.