Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.
Chicken consumption in the United States increased during World War II due to a shortage of beef and pork. In Europe, consumption of chicken overtook that of beef and veal in 1996, linked to consumer awareness of Bovine spongiform encephalopathy (mad cow disease).
A Big Hit! Chicken Nanban Thats Not Deep Fried
A School Lunch Flavor- Chicken Simmered With Lemon, Karaage Version
A Summertime Dish! Light Simmered Chicken Breast Tenderized With Vinegar
Amazingly Tender! Sashimi-like Chicken Breast
Avocado And Chicken Cream Pasta
Baked Breaded Chicken Breast With Shio-koji
Baked Chicken Breast And Chicken Ramen With Mayonnaise
Beware Of Overeating! Chicken Stir Fry With Green Onions, Mayonnaise, And Ponzu Sauce
Boiled Egg dan Chicken Tenders Curry Salad
Cheap! Fried Chicken Mayonnaise!
Chicken And Bamboo Japanese-style Sesame Curry
Chicken And Burdock Root Tsukune Patties With Mustard And Ponzu
Chicken And Celery Mustard Salad
Chicken And Corn Cream Spaghetti
Chicken And Leek With Yuzu Pepper Paste
Chicken And Shrimp With Wasabi And Mayonnaise
Chicken And Taro In Creamy Sauce
Chicken And Tofu Burgers With Mushroom Ankake Sauce
Chicken And Tomato Soup Curry
Chicken Breast Meat Coated In Shredded Kombu