Chicken (Whole)
23 December 2008
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8 Comments
Ingredient Name: Chicken (whole), fowl, hen
Traditional Chinese Name: 雞 (jī)
What is this?
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Literally, the WHOLE chicken
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Which means, it may potentially come with a head, feet, and internal organs
How do I prepare it?
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You will need to clean and then cut the chicken into pieces (quarters will suffice)
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Some people prefer to skin the chicken and make the soup without the skin and reduce the amount of fat by trimming any fat off the chicken first
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The Chinese will use the ENTIRE chicken (except the head), including the feet for their soup
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Put the chicken into boiling water first, drain and then put the cooked chicken into the boiling soup base
Where can I buy this?
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In any supermarket, you can purchase them fresh or frozen
What is the cost?
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Depending on size and quality, you can purchase a frozen whole chicken for around $7 - $15 CAD / chicken
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Fresh can vary as well ranging from $7 - $20 CAD / chicken
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In Hong Kong wet marts, vendors are being phased out from carrying live chickens to date, but they range from $78 - $120 HKD / chicken (this applies to frozen chickens in wet mart as well)
Any benefits?
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Boiled white meat is healthier to consume than red meats
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Using the whole chicken (bones and all) helps with providing collagen
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Skinless and boiled chicken is a great low-fat protein. It is lower in calories, fats and saturated fats than most other meats
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Chicken is extremely dense in nutrients, including protein, zinc, iron, phosphorous, riboflavin, thiamin and niacin
Any precautions?
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Wash your hands and cutting utensils thoroughly after handling raw poultry to avoid cross-contamination like salmonella
I am a big fan of using the whole chicken. It always seems to taste better with the whole chicken and I highly enjoy eating the meat with the soup - it makes for a hearty meal.
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