Chicken chopped up into little pieces, each one with its own compliment of bone and skin. Don’t get that all, and yet it’s a mainstay of Chinese cooking.
If there are any mad scientists reading this, I’m kinda hoping that you could find a way to breed all animal and fish (all least the ones that we eat) so that they had no bones at all.
No, I didn’t think so. But maybe for intensively-reared chicken? It would stop them getting anywhere near wild birds with Bird Flu, methinks.
Anyway, given the existence of bones, I have always found that the best approach is to serve the meat in large-enough pieces so that you can remove the flesh from the bone – rather than the other way around (picking out small pieces of bone from your meat). Locals seemingly have no problem with this, having become very proficient at stuffing the food in their mouths and spitting out bones and anything else they don’t plan to eat. Sadly, I can’t do that – hence my complaint.
And don’t even get me started on chicken feet…
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