Whenever you eat at home, at a coffee shop or out in a restaurant, alone or in a group- which part of the chicken do you go for, when a chopped up boiled white free range Chicken is served.
Chopped up parts of the whole boiled free range white Chicken.
2 Types of Chilli Sauce:-1. Cantonese style (left)-Coarsely chopped Garlic. Ginger, Bird's eye Chili with Sesame oil and Soy sauce plus a squeeze of Kasturi Lime juice.
2. Hainanese style (right)-Red Chili and Bird eye Chili, Ginger, Kasturi Lime Skin, Garlic, Chicken fats oil, Salt-pounded together plus a squeeze of Kasturi Lime juice.
Fragrant oil rice.
1. Rib and back portion-bony with fragment of meat.
2. Thigh and back portion-real smooth but not much meat.
3. Breast meat-lean, coarse and meaty.
4. Wing with tip/ Drummette-smooth with some meat.
5. Drumstick-well muscled meat.
6. Chicken Bishop Nose-real fatty and smooth.
