1.
ground chicken; minced chicken
Chicken meat that has been finely chopped or passed through a grinder. A common ingredient in Japanese cooking, especially for meatballs, dumplings, and simmered dishes.
鶏ひき肉でつくねを作る。
To make tsukune (chicken meatballs) with ground chicken.
鶏ひき肉は豚ひき肉よりあっさりしている。
Ground chicken is lighter in flavor than ground pork.
鶏ひき肉に生姜と醤油を混ぜて、餃子の具にした。
I mixed ground chicken with ginger and soy sauce to use as dumpling filling.
A compound of 鶏 (chicken), ひき (ground/minced, from 挽く 'to grind'), and 肉 (meat). Also written as 鶏挽肉 or 鶏挽き肉, though the mixed kana-kanji spelling is most common on packaging.
COMMON COLLOCATIONS:
- 鶏ひき肉のそぼろ: crumbled seasoned chicken (for rice bowls)
- 鶏ひき肉のつくね: chicken meatballs
- 鶏ひき肉のハンバーグ: chicken hamburger patty
- 鶏ひき肉百グラム: 100 grams of ground chicken
RELATED WORDS:
- 豚ひき肉: ground pork — fattier, used in 餃子 and 麻婆豆腐
- 牛ひき肉: ground beef — used for hamburgers and meat sauce
- 合いびき肉: ground meat blend (usually pork and beef)
- ひき肉: ground meat — the general term
USAGE:
鶏ひき肉 is considered the healthiest of the common ground meats due to its low fat content. It is a staple ingredient for 鶏そぼろ丼 (chicken soboro rice bowl), a popular lunch item.