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.
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.