The chicken breast has been stripped of the skin and therefore very lean and beautifully white in colour. Usually the fillets are separated from each other by cutting them lengthwise. The (middle) zest* and any strip of cartilage* that may be present are then removed. Do not fry the fillet for too long because then the meat will become dry and stiff and will lose a significant part of the flavour. Due to the short preparation time, the meat is extremely suitable for stir-frying and tastes particularly as a meat component in the fried rice or noodles. Do not make the dice or strips too small because then they will cook way too quickly.

Per kilo

Please note, do not give harmful bacteria a chance. Therefore, make sure that these bacteria do not end up in your food via the packaging, your hands or the kitchen utensils. Cook this meat thoroughly to eliminate these bacteria.

We supply all chicken and organ meats frozen (+/_ -5 degrees). We do this because these are bacteriologically sensitive products. You can just freeze this.