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Throughout the region, chicken and duck
are most frequently used in Asian cooking. The main reason is that
poultry meat is easily available, relatively cheap, used and consumed
in a variety of dishes by all Asian communities as there are no
religious taboos against its consumption. Poultry meat is popular as
it can be cooked in a variety of ways such as roasting, deep frying,
boiling, barbecuing and grilling. Cooking time is usually short so it
is advisable to buy young birds wherever possible and because of the
fairly bland taste of poultry meat it is ideal for preparing with a
wide variety of marinades, spices and sauces. Poultry meat is also a
source of high quality protein and essential amino acids which is
vital for growth, maintenance and repair of our body muscles, tissues
and cells. |