Meat
Chicken
Also called chicken thigh, chicken breast, chicken thighs, whole chicken, chicken mince, ground chicken
Domestic fowl sold whole or in parts. Thigh carries more fat and connective tissue; breast is lean and dries if you treat it like steak. Mince behaves like a different meat.
Origin
Domesticated in Southeast Asia and now the world's everyday meat because it grows fast.
Flavour
Mild and savoury. A watery frozen bird tastes diluted even after a hard sear.
How to use it
Salt early. Bone-in joints forgive a stew or adobo and stay moist while vinegar and soy reduce. Boneless thigh is the weeknight cut for dakgalbi, yangnyeom and butter chicken — it browns, then simmers, without turning stringy. Breast wants gentle heat or a brine; cook to just done, or slice thin for velveting in a wok with a little oil and starch. For broth, a whole bird beats a pile of naked breast. Leftover roast belongs in a sauce, not reheated dry.
Storage
Lowest fridge shelf, 1–2 days, or freeze. Cooked chicken lasts a couple of days chilled.
Recipes using it
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