Craving delicious chicken? Find out: Which Is the Best Part of the Chicken
People always like to rank foods, and chickens are no exception. So, which part of the chicken is the most delicious? Let's take a look!
The most delicious chicken parts
In fact, there is no specific answer as to which part of chicken is the most delicious. You can choose according to your own preferences. Personally, I think chicken drumsticks and chicken breasts are the two most popular parts.
Chicken drumsticks
I really like eating chicken drumsticks, especially chicken thighs. The chicken drumstick meat is tender and smooth, contains rich fat, and tastes particularly juicy and fragrant. For people who like some chewiness and rich taste, chicken drumsticks are undoubtedly the best choice.
Chicken breasts
If you pay attention to health, then chicken breasts must be the best choice. Although chicken breast meat is dry, it has a higher protein content and lower calorie and fat content. It is the choice of many fitness people.
Chicken breasts are suitable for making various dishes. Although the taste may not be as juicy as chicken drumsticks, through proper marinating and cooking methods, it can also become very tender and smooth.
Chicken wings
In addition to chicken drumsticks and chicken breasts, chicken wings are also a part that many people like very much, especially when barbecuing or frying. The skin and meat of chicken wings are connected. The roasted skin is very crispy, the meat is firm, and when you take a bite, the juice overflows. It's especially enjoyable.
Which cut of chicken do chefs prefer?
For chefs, there is generally no specific favorite part. They will cut specific parts according to the needs of the dish.
Chicken drumstick meat
Chicken drumstick meat is a part that chefs use more frequently. This part of the meat is tender and smooth with rich taste. It is very suitable for making dishes such as braised chicken, Kung Pao chicken, and dry pot chicken. It is often cut or diced for use.
Of course, if you make roasted chicken drumsticks, then you don't need to cut them. Just roast the whole chicken drumstick directly.
Chicken breasts
Chicken breast has finer fibers and relatively clean meat. It is suitable for quick stir-frying. It is often used to make stir-fried chicken dices. Chefs generally cut it into dices or pieces before cooking. The taste is also relatively good. Suitable dishes include Kung Pao chicken, stir-fried chicken breast, fried noodles, etc.
Chicken wings
Chicken wings are very suitable for making grilled or fried dishes. Chicken wings are a very popular choice. Chicken wings have thick skin and tight meat. Cutting them into pieces makes them easier to absorb flavors. Especially suitable for making dishes such as honey-glazed chicken wings and crispy fried chicken wings. Chicken wings are suitable for making fried chicken wings, honey-glazed chicken wings, roasted chicken wings and other foods.
Whole chicken
In some traditional Chinese dishes, chefs will use whole chickens. At this time, there is no need to cut them. Just clean the chicken. Common dishes include plain boiled chicken, Huadiao chicken, etc.
In general, from a kitchen perspective, choosing which chicken cut mainly depends on the requirements and flavors of the dish. If it is for tender meat and rich flavor, chicken drumstick meat is often the chef's first choice; if it is for health and low fat, chicken breast is undoubtedly a more ideal choice; and if it is for a crispy outside and tender inside taste, chicken wings must be right.
Are chicken thighs or breasts better?
Both chicken thighs and chicken breasts are very good. Both have relatively high taste and nutritional value. You can choose according to your own taste preferences.
First of all, chicken breast has low fat content and high protein content. It is the favorite of fitness people. The meat is tender and firm, and it is easy to slice or shred. It is very convenient for cooking. Like making Kung Pao chicken, cut the chicken breast into small cubes. After quick stir-frying, the taste is tender and smooth. Chicken breast is very versatile. Whether it is fried, roasted or boiled, it can absorb the flavors of seasonings well and make light and healthy dishes.
And the meat of chicken thighs is plump and juicy. Although the fat content is higher than that of chicken breast, this also makes chicken thighs taste more tender and smooth. When cooking, the fat will melt and make the chicken thigh meat more tender and fragrant. It is very suitable for making braised chicken thighs. After stewing, the meat can be easily removed from the bone. The feeling of melting in the mouth is simply amazing. Or shred the chicken thigh meat and use it to make cold shredded chicken. The taste is rich and chewy.
Therefore, if you pursue low-fat and high-protein healthy food, then chicken breast will be a better choice. But if you like rich flavor and juicy taste, chicken thighs will definitely not disappoint you.
How do chefs get chicken so tender?
Chefs usually keep the meat tender by the following methods:
Choose high-quality chicken: Chefs usually choose fresh chicken because fresh chicken is more tender and tastes better.
Correct processing method: When handling chicken, remove excess fat and fascia to reduce the greasiness of the chicken and make it more tender.
Marinating skills: Chefs also marinate chicken with appropriate amounts of salt, cooking wine, soy sauce, starch and other seasonings to increase the tenderness and flavor of the chicken. The marinating time should not be too long, generally 10-15 minutes.
Cooking heat: Control the cooking heat to avoid high heat causing the chicken to be burnt on the outside and raw on the inside. Slow cooking or frying over medium and low heat can make the chicken more tender.
Use the right pot: Use a pot with good heat preservation performance such as a casserole to stew the chicken to keep the chicken moist and tender.
Avoid blanching: Stewing the chicken directly instead of blanching it can retain the freshness and nutrition of the chicken and prevent the chicken from becoming woody.
Add ingredients to enhance flavor: Adding some ingredients to enhance flavor during the stewing process, such as mushrooms, red dates, etc., can not only increase the flavor, but also make the chicken more tender.
Important food safety tips for cooking chicken
Don't wash chicken before cooking
Many people are used to rinsing chicken once before cooking, but this is actually not recommended. When washing chicken, water droplets may spread bacteria to kitchen surfaces, increasing the risk of cross-contamination instead. As long as high temperature is ensured during cooking, bacteria in chicken can be killed.
Keep hands and kitchen utensils clean
Be sure to keep hands, knives, cutting boards and other utensils clean. The surface of raw chicken may carry bacteria (such as Salmonella or Escherichia coli). These bacteria can easily spread to other ingredients or surfaces through hands or kitchen tools.
Thaw chicken completely
Thawing is best done in the refrigerator to maintain a safe temperature and avoid bacterial growth. Don't thaw chicken at room temperature because this will make the surface temperature of chicken too high and bacteria are easy to grow.
Store chicken correctly
Raw chicken should be stored in the refrigerator or freezer. Raw chicken is best placed on the bottom layer in the refrigerator to avoid juice dripping and contaminating other foods. Refrigerated chicken should generally be used within 1-2 days, while frozen chicken can be stored for a longer time, but it should be cooked as soon as possible after thawing.
Avoid cross-contamination
When handling chicken, avoid it contacting other ingredients, especially those ingredients that are to be eaten raw, such as vegetables and fruits. Cutting boards, knives, tableware, etc. should be used separately. It is best to have special chicken handling tools and clean and disinfect them in time after handling chicken.
Ensure chicken is thoroughly cooked
Chicken must be cooked to a sufficient temperature to kill potential bacteria. Use a food thermometer to detect the internal temperature of chicken and ensure that the thickest part of chicken reaches 75°C (165°F). If there is no thermometer, you can cut the chicken with a knife to ensure that there is no pink part and the juice should be clear.
Don't eat raw or half-cooked chicken
Although some people like chicken to be slightly undercooked, I strongly do not recommend doing this. Eating undercooked chicken can lead to foodborne diseases, especially Salmonella infection. For your own health, chicken must be cooked until it is completely cooked.
Be careful when handling leftover chicken
Leftover chicken must be refrigerated as soon as possible and not left at room temperature for more than 2 hours. Leftover chicken can be stored in the refrigerator for 1-2 days or frozen for a longer time. When reheating leftover chicken again, ensure that it reaches the appropriate temperature during the reheating process to avoid bacterial growth again.
How to avoid fishy smell when cooking chicken?
Marinate
The fishy smell of chicken can be reduced by marinating. Ginger, garlic, cooking wine, lemon and other ingredients can be used for marinating. This can not only remove the fishy smell but also make the taste of chicken better.
Remove the skin
Chicken skin has more fat and will bring a certain fishy smell to a certain extent. Removing the chicken skin when handling chicken can help remove the fishy smell. At the same time, it can also make the chicken taste better.
Remove fishy smell by blanching
The fishy smell of chicken can also be removed by blanching. Blanching in hot water can effectively remove excess blood and fishy smell. Put the chicken into cold water, heat until the water temperature rises to the boiling point, and then blanch for 5-10 minutes. During the blanching process, the surface impurities and fishy smell will be removed. The cooked chicken will have a more fragrant taste.
Combine with ingredients to remove fishy smell
When cooking chicken, ingredients such as onions, scallions, Chinese prickly ash, and pepper can be added. This can not only improve the taste of chicken but also achieve the effect of reducing the fishy smell of chicken.
