CATDOLL : CATDOLL: What part of the chicken is chicken fillet? What part of the chicken is chicken gizzard?

1. What part of the chicken is chicken fillet?

There are two parts of chicken fillet on the chicken, one is the strip of meat on the chicken breast, and the other is the strip of meat on the chicken leg. There are only two strips of meat on the chicken breast that can be made into chicken fillet. The others are not. In addition, there is also a term called "boneless chicken fillet", which is limited to chicken breast meat, but not limited to the two strips of meat, it can be a whole chicken breast, but "boneless chicken fillet is a fast food chicken that has been marinated, breaded, fried and quick-frozen.

2. Which part of the chicken is chicken gizzard?

Chicken gizzards are equivalent to human stomachs. Since chickens and other birds do not have teeth to grind food, they swallow grains, grass seeds, small insects, etc. whole. The whole food cannot be digested and absorbed, and the food is ground in the bird's stomach.

The muscle tissue of chicken gizzards is very developed, and it often contains sand and stones that chickens eat. The gizzards continue to contract and wriggle, and the sand and stones grind the food into powder, so that the chickens or other birds can absorb the nutrients in the food.

3. Which part of the chicken is the chicken cartilage from?

The cartilage is the middle part of the chicken claw, also known as the treasure in the palm.

In fact, there are many places with cartilage on the chicken, such as the joints.

The place where the ribs and spine meet.

It is the size of a fingernail, light yellow in color with a little meat, has a crisp texture, and can be cooked in a variety of ways.

Chicken gristle, also known as the treasure in the palm of your hand or chicken crisp, is favored by diners for its unique taste. Common dishes include Kung Pao chicken gristle, salt and pepper chicken gristle, garlic chicken gristle, double pepper chicken gristle, sauerkraut chicken gristle, pickled pepper chicken gristle, etc. Different chicken gristle dishes often require different pickling methods (sometimes chicken gristle is put into a brine pot with red yeast rice and spices to make a semi-finished product) to achieve a unique dish effect. Below, the author takes 1000 grams of chicken gristle as an example to introduce the more common methods of pickling chicken gristle to everyone.

First method:

Ingredients: 30g sliced ​​ginger, 50g chopped green onion, 15g refined salt, cooking wine, pepper, MSG, cornstarch, appropriate amounts

Marinating method: After the chicken cartilage is thawed, rinse it clean, drain the water and put it in a bowl. Add ginger slices, scallion segments, cooking wine, salt, pepper, MSG, etc. in turn and marinate for about 15 minutes. Pick out the ginger slices and scallion segments, then add cornstarch and mix evenly.

Description: This method is the simplest and most common way to marinate chicken cartilage. Ginger slices and scallions can also be replaced with ginger and scallion juice. Pepper powder mainly removes odors and enhances flavor. This method is generally used immediately after marinating, and is suitable for stir-frying dishes after roasting, boiling or greasing, such as sauerkraut chicken crispy pot, pickled pepper chicken cartilage, etc.

Second method:

Ingredients: 8 grams of meat tenderizer, 4 grams of flour, 15-30 grams of custard powder, 90 grams of carrot juice, fermented tofu, peanut butter, refined salt, cooking wine, MSG, and cornstarch as appropriate.

Pickling method: Peel the red carrots, put them in a juicer, add appropriate amount of ginger, scallion and a little water to make carrot juice (remove the residue). Clean the chicken cartilage and put it in a basin, add flour, meat tenderizer, cooking wine, etc. and mix well, then add carrot juice, fermented bean curd, peanut butter, refined salt, MSG, etc., and add appropriate amount of custard powder and cornstarch according to the amount of juice, then put it in a fresh-keeping box and marinate for about 1 hour before use.

Note: The purpose of adding edible powder and tenderizer is to soften the connective tissue such as fascia on the surface of chicken cartilage, while adding custard powder, carrot juice, fermented bean curd and peanut butter can add flavor and color to chicken cartilage (light yellow). This method is mostly suitable for fried or stir-fried dishes, such as salt and pepper chicken cartilage, spicy chicken cartilage, etc.

Third method:

Ingredients: 8g meat tenderizer, 4g food powder, 20-40g custard powder, 80g garlic juice, 1 egg liquid, garlic powder, refined salt, cooking wine, MSG, cornstarch, appropriate amounts

Marinating method: After cleaning the chicken gristle, put it in a pot, marinate it with garlic juice first, then add flour, meat tenderizer, cooking wine, garlic powder, MSG, etc., and finally add egg liquid, custard powder and cornstarch, mix well, and marinate it in a fresh-keeping box for about 1 hour.

Note: This method can also be seasoned by adding a little peanut butter and fermented bean curd, which is mainly used for marinating garlic chicken crispy bones.

4. Which part of the chicken is the gizzard?

Chicken gizzards are equivalent to human stomachs. Since chickens and other birds do not have teeth to grind food, they swallow grains, grass seeds, small insects, etc. whole. The whole food cannot be digested and absorbed, and the food is ground in the bird's stomach.

The muscle tissue of chicken gizzards is very developed, and it often contains sand and stones that chickens eat. The gizzards continue to contract and wriggle, and the sand and stones grind the food into powder, so that the chickens or other birds can absorb the nutrients in the food.

5. Which part of the chicken is the chicken kidney?

Chicken kidneys are the kidneys of chickens. They are the same organ as the pork kidneys (kidneys) we usually eat.

6. What part of the chicken is the chicken gourd?

head

The head of a chicken includes the comb, beak, face, eyes, ear lobes, wattles, etc. The comb is located on the top of the head and is a derivative of the skin. There are four common types of combs: single comb, bean comb, rose comb, and strawberry comb. Most combs are red, plump in appearance, and soft and smooth in texture. Most breeds have single combs. The development of the comb is controlled by male hormones, and the combs of roosters are more developed than those of hens; the combs of castrated chickens and hens that have not laid are atrophied and bloodless. To prevent frostbite or as a mark, the combs of newborn chicks can be cut.

7. Which part of the chicken is the chicken fork?

The chicken fork bone is the chicken clavicle, which is also called the three-fork bone. The chicken fork bone is actually the bone under the chicken neck, connecting the chicken wing root. There are only two pieces in a chicken, and the taste is very good.

It is a relatively nutritious part of the chicken, containing rich protein, vitamins and various minerals. It is a very healthy ingredient that can be used to make a variety of delicious dishes, mostly for frying.

Chicken fork bones are rich in trace elements and protein, which can help supplement the nutrients needed by the human body. In addition, frying chicken clavicles can help release the nutrients in the chicken clavicles at high temperatures. In addition to frying, you can also fry and stir-fry.

8. Which part of the chicken is chicken seed?

This is a specialty only available in some towns west of Suqian. The famous chicken head rice in Suzhou refers to this. The "chicken head" looks ugly, like a big rooster's head with thorns all over it. It usually grows in the middle of a clear water pond. When you peel it open, you will find the black shell of the chicken head seed. The black shell is hard and bitter, but the white rice inside is very delicious, sweet and chewy.

9. What part of the chicken is the chicken elbow?

In fact, for animals that walk on all fours, there is a difference between front elbows and back elbows. For example, for pigs, there is a difference between front and back elbows.

For upright animals, the elbow generally refers to the front elbow, such as humans.

So the chicken elbow should be the part of the chicken wing, where the front and back are connected.

10. Which part of the chicken is chicken cartilage?

Chicken cartilage refers to the clavicle of a chicken. In addition to about 70% water, the main organic component of chicken clavicle is protein. If you eat chicken cartilage regularly, it can provide the nutrients needed by the human body.