diwataaa
Member
Sometimes when I eat chicken from my fave Chinese place, there is some cartilage which is harder than fat but softer than bone. I can either take it out of my mouth (which is disgusting) or swallow it (which is also disgusting). Is this just unavoidable when somebody chops up a chicken? I was thinking of complaining to the restaurant - they may not understand.
Though it can add texture and flavor to dishes like soups or stir-fries. Have you encountered cartilage in chicken recipes before?
