600 million people want to eat fried chicken racks, and no one can resist this "carcinogenic" temptation!

If you say, "No chicken can leave Guangdong alive."

It can also be said, "No chicken can leave Shenyang with a shelf."

But no one can understand that such an "anti-Northeast cuisine" food, full of chicken ribs that are "tasteless and regrettable to be discarded", can make the bold northeasterners want to stop.

The chicken rack shop in Shenyang is dilapidated, forced and fierce.

The coke used to make steel ignites a soaring fire.

(Source: Station B)

Dozens of pounds of large iron mesh sandwiched between chicken racks and roasted on the fire, dripping oil on the coke is noisy and quite irritable.

The grilled chicken rack glows bright brown and smells mouth-watering. A chicken rack can be nibbled for half an hour, accompanied by a box of harbin beer, and eat the pleasure and revenge that five-star hotels do not have.

Even more beautiful is the fried chicken rack. Marinate in advance with secret seasonings from your own room, fry until seven minutes cooked and set aside, and then re-fry after ordering.

The chicken rack that had just come out of the oil pan was glowing red, and within a hundred meters you could smell the aroma that penetrated the alley, and the fragrance made people panic.

(Source: Tencent Video)

"Northeast Culture Propaganda Ambassador" Lin Xinyouyun: "The soul of the chicken rack is not how much meat it has, but in the lele." ”

(Source: Weibo)

Nibbling on the chicken rack is fun, it's a treat, and it's a social code.

A good chicken rack is not about the amount of meat, but about the adventure on the tip of the tongue:

When the tip of the tongue is struggling to pull out of the corner of the horn, the trace of flesh or fascia that is adsorbed like a magnet greedily uses the dexterous tongue to "whirl", as if feeling the collision between spirit and flesh.

And this "waste into treasure" technique shows your minimum respect for food.

It can be said that chicken racks are a good medicine that can cure all bitterness and sorrow. When you are fully immersed in the tranquility of the long-winded, the boss's scolding, the mother's nagging, the child's unreasonable teasing, all left behind.

Chicken rack, one of the most underrated gems of Chinese cuisine.

(As early as 2016, Lin Xinxin posted Weibo to endorse chicken racks.) Source: Weibo)

Chicken rack is the skeleton that remains after the chicken head, chicken feet, internal organs and other parts are removed.

71% are bones, meat is only 22%, and the rest is chicken skin[1].

Of course, this is only a rough idea, how much meat is still related to processing technology and equipment.

The chicken rack is alluring thanks to its own characteristics.

Characteristic 1: Tender

"The most fragrant meat is sticking to the bone", the meat close to the bone, the higher fat content, brings a soft and juicy taste, but also hides a variety of aromatic substances [2].

Taking the three yellow chicken as an example, the fat content of the chicken skeleton is more than twice that of the chicken thigh meat, and close to 6 times that of the chicken breast [3].

Characteristic two: delicious

Compared with chicken, the "flavored amino acids" in chicken racks are high and rich in umami [1].

Glutamic acid is a "flavor amino acid", and sodium L-glutamate is the main component of monosodium glutamate.

As a result, chicken racks are also processed into freshening powder, concentrated chicken bone broth, chicken flavor, etc. [1,4].

Characteristic three: easy to taste

The structure of the chicken rack is meshed, with many voids inside [1], so it is easier to absorb various umami ingredients.

Chicken racks are mostly fried, roasted, and smoked, and it is difficult to refuse any food that comes out.

If you have never eaten a chicken rack, please order fried fish, fried chicken, barbecue, and smoked fish immediately.

Although there is less meat, the chicken rack is not badly nutritious, rich in high-quality protein, unsaturated fatty acids, multivitamins and minerals.

However, frying, roasting, and smoking will lead to a large loss of B vitamins, increase the intake of oil, salt, and sugar, and will also produce a variety of carcinogens [5], and long-term large-term eating may bring risks such as gaining weight and causing cancer.

People who love chicken racks may wish to stew at home.

During the simmering process, some of the umami substances dissolve into the soup and taste like chicken soup.[3]

According to your own taste, you can also add shiitake mushrooms, potatoes and other ingredients, which complement each other and have rich flavors.

If you like grilled chicken racks, it is recommended to prefer electric grilling instead of charcoal grilling. The former can control temperature and time, helping to reduce the formation of carcinogens.

If it can be wrapped in tin foil and then baked, it is even better, which helps to reduce water loss, prevent it from being burned, and maintain a fresh and tender taste.

As for the roast chicken rack, smoked chicken rack, fried chicken rack, etc. bought outside, it can be eaten occasionally, and it is not possible to eat a large amount for a long time, otherwise it is easy to consume too much oil and salt sugar, and there is a risk of ingesting carcinogens.

When eating a chicken rack, remember to accompany fresh fruits and vegetables.

Okay, the chicken rack I called has arrived, do you want to try it?

Review expert: Liu Pingping | Registered Dietitian

bibliography

Li Jinlong. Key technologies and product research and development of comprehensive utilization of chicken skeleton[D]. Jiangsu:Nanjing Agricultural University,2014.]

[2] Fan Zhihong, Editor-in-Chief, Food Nutrition and Catering, China Agricultural University Press[M], 2010.

Zhang Yongsheng, Jiang Fang, Jin Huihui, et al. Effects of chicken variety and part on the taste of Maillard reaction products[J]. Chinese Journal of Food Science, 2020, 20(10): 297-302

Bi Lei. Status quo and development trend of comprehensive utilization of chicken skeleton[J]. Meat Industry, 2017(5): 54-56.

Dong Yidi, Deng SY, Shi Shuo, et al. Research progress on formation mechanism and control technology of heterocyclic amines in meat products[J]. Science and Technology of Food Industry, 2019, 40(8): 278-284, 291

*The content of this article is a popularization of health knowledge and cannot be used as a specific diagnosis and treatment recommendation, nor is it a substitute for face-to-face consultation by a practicing physician, for reference only.

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