Squelchy Chicken

pa_

I have noticed something about the quality of chicken lately. It is normally in cheaper restaurants, and I notice it more in cheap Asian places.

The chicken initially has the appearance of breast, but the texture is "squelchy". The chicken doesn't appear to be fibrous in the way normal chicken is. Can anyone help me to identify this so I know what I'm complaining about in future?

rubadub

It is probably chicken with soy protein or other protein added.

You can check musgrave cash & carry online
http://www.musgravecashandcarry.ie/special_offers/

In the Indian brochure it has
121758 80% Steam Cooked Chicken Fillet
1 x 10kg
€37.95

Asian section
Superior Red 80% Chicken Fillets
1 x 10kg
€32.00

Cheapest proper chicken fillets are typically €9.50/kg in supermarkets. The musgrave ones probably have no VAT added yet.

Tesco used to do frozen value fillets which were 80% chicken.

I suppose you could ask is it 100% fillet before ordering, maybe claim to have an allergy to soy incase they would lie.

pa_

Thank you, that looks like what I'm looking for. I can't understand why restaurants use that stuff - I'd much rather 80% actual chicken that feels like real meat in my mouth.

I would guess that 80% is an optimistic figure for some of the rubbish I've been served lately.

tSubh Dearg

It's also possible that the meat has travelled from as far away as Thailand and can have spent as much as 7 days in transport, pumped full of chemicals to keep it "fresh".

It's estimated that as much 90% of the chicken used by the Irish catering industry is imported. So it is worth asking in every restaurant and takeaway that you visit whether they use Irish chicken and then make a decision about whether you want to eat there or not.

yellowtrout

I know exactly what you're talking about.
I was in a Chinese restaurant in Wicklow and ordered a Chicken Chow Mein-the chicken was squelchy and spongey. Horrible, had to send it back.
Have only experienced this in Chinese restaurants.