About 7000 BC ago, Gallus Domesticus or as we all know as “chicken” was belief that it domesticated not for consumption but instead for cockfighthing. Recent studies suggest that chicken was originated from multiple distinct locations in Southeast Asia such as China, India and Philippines. Until the 19th century, it was often domesticated for their meat and eggs. Later on household chicken farming take place as a business due to the demand of the growing population. Muscle tissue is composed of 3 things which water (75%), protein (20%) and fat (5%). Chicken breast can be utilize and cut in many different ways. It can be skinless and grilled , it can also be be cook with the wingbone attached which is called chicken supreme. The cooking time is quick so you have to make sure that you don’t overcook it otherwise it will turn out dry. Chicken is also associated with a bacteria called Salmonella which can lead to food poisoning. You have to make sure that you wash your hands every time you are handling chicken to avoid contamination. Cooking with chicken can be crucial so you have to make sure that it is cook until done. The juice of the chicken should be clear and no signs of pink blood. The proper internal temperature of the chicken is at least 160ᵒC.
One of my favourite meat that I like to cook and eat is chicken, particularly the chicken breast. Now I know that some of you may think that it’s the most boring cut to work with but for me, I chose this because of two reason. One is I am very health conscious on the amount of fat that I intake especially on saturated fats and it is also low in calories. Second is even though it is a simple cut of meat, you can still make different variety of dishes with it. Buying chicken in your local supermaket depends on the weight and the kind of cut of the meat. I always buy our groceries at No Frills supermarket. The price of the boneless chicken breast is 4.99 per pound. Six whole chicken breast can retail up to $15 which is a bit expensive for me. So I bought six strips chicken breast filet instead which retails for $4.42.
Pan-Fried Chicken Breast with Coleslaw Salad
Pan-Fried Chicken Breast
- 6 piece chicken filet
- 1 egg
- 1 clove of garlic, minced
- 15g parmesan cheese
- 2 tbsp flat leaf parsley, chopped
- 1/2 cup of breadcrumbs
- 1/2 teaspoon paprika
- salt & pepper
- vegetable oil, for frying
- 1 clove of garlic
- a pinch of salt
- 1/2 cup of Flour
- 100g of finely sliced cabbage
- 50g of finely sliced carrots
- 50g of finely sliced red onions
- 50g of Granny Smith apple
- 3/4 cup of mayonnaise
- 1 tbsp of white sugar
- 1/2 tbsp of lemon juice
- 1/2 tbsp of vinegar
- salt & pepper, to taste
- Mix chopped parmesan, breadcrumbs, paprika salt and pepper in a bowl. In a separate bowl, mix egg, and garlic.
- Coat the chicken fillet with flour (remove excess). Dip it in egg mixture then coat with breadcrumbs mixture. Make sure that the chicken is fully coated
- Heat oil in a sautoir and pan fry the chicken fillet in a low heat until golden brown.
- Mix all the ingredients for the coleslaw salad.
Andler, J., & Lawler, A. (2012, June). How the Chicken Conquered the World. Retrieved February 04, 2017, from http://www.smithsonianmag.com/history/how-the-chicken-conquered-the-world-87583657/
Hirst, K. K. (2016, June 15). The Domestication History of Chickens (Gallus domesticus). Retrieved February 04, 2017, from http://archaeology.about.com/od/domestications/qt/chicken.htm
Health Benefits of Chicken. (2016, December 26). Retrieved February 04, 2017, from https://www.organicfacts.net/health-benefits/animal-product/health-benefits-of-chicken.html
Salmonella Poisoning (Salmonellosis) Symptoms, Causes, Treatment. (n.d.). Retrieved February 04, 2017, from http://www.webmd.com/food-recipes/food-poisoning/tc/salmonellosis-topic-overview#1