What type of/quality of chicken is used in chinese food?!
Well I was at the grocery store yesterday buying chicken breasts and happened to see some packaged chicken hearts and gizzards which struck a very high resemblance to how the chicken looks that I had been eating at the mall the last couple weeks. Is that indeed the same chicken used at those places, only breaded and fried? Or is it just a coincidence they have the same shape and whatnot?
Thanks!
Answers: I have eaten a lot of chicken the last couple weeks at the chinese restaurants in the food court at my mall. Anyone else who has done this knows that the chicken you get there doesnt quite look like normal chicken. However, like anyone else I just ignored that because it tasted good.
Well I was at the grocery store yesterday buying chicken breasts and happened to see some packaged chicken hearts and gizzards which struck a very high resemblance to how the chicken looks that I had been eating at the mall the last couple weeks. Is that indeed the same chicken used at those places, only breaded and fried? Or is it just a coincidence they have the same shape and whatnot?
Thanks!
You're definitely NOT getting chicken gizzards, heart and liver in your Chinese food. First of all, the taste is different from other parts of the chicken; second, so is the texture: hearts and gizzards are tough and chewey and the liver is sort of dry and grainy. The Chinese do, however, use all parts of the chicken's meat; this includes small clusters of meat along the backbone that we'd normally throw out. They also cut the chicken into different cuts so that would account for the shapes you're getting.
It's really cat.
you have to get the cheapest one, super market is too expensive, try the side street in the china town.
use cheep chicken remember most Chinese food is peasant food that's why it's so cheep to produce and profitable to sell
The dark meat, cheaper, more flavor.