HOME > Chowhound > General Topics >

Discussion

Eating Raw Chicken & Pork

  • 69
  • Share

yeah yeah you all love your raw seafood and beef, but how about raw chicken and pork? I know that in other countries like Japan and some in Southeast Asia they eat these items raw. How do they do it without getting sick? I have some chicken breast in the fridge, does that mean I can eat it straight?

I would really love to try it but I'm kind of scared. I have no problem eating raw beef (from the grocery store) like a bite or two and I also love eating raw eggs - mainly the yolk.

How do they eat raw chicken and pork in other countries? Do they dip them in particular sauces?

Also I heard both are quite delicious

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. There's a correlation between eating raw pork and chicken and higher death rates. Eating even cooked chicken from a less than reliable source is flirting with illness.

    4 Replies
    1. re: beevod

      Right. There is nothing magically loathsome about pork, chicken, eggs, etc. In the first case, the problem was trichinosis which is stastically all but non-existent in the US pork supply at this point. And you can always (deep, deep) freeze it for a couple of days - like some fish that are eaten as sushi and sashimi. The danger with chicken is salmonella and serious risk fom that can be avoided without massive effort. But any other protein that's either poorly processed or processed based on the assumption it will be cooked to certain basic standards, you want to be careful with anything from a commercial saw that's raw, in proportion to the risk. For that matter, raw vegetables can - pose a serious public health risk

      And let's remember that it hardly as though people don't keel over sick-to-dead from food poisoning in Southeast Asia nor even Japan, or anywhere... Stastitics don't mean YOU will get something, but they do generally catch up with if sooner or later. Being unwise about often speeds up the process. :)

      1. re: MikeG

        commercial saw = commercial source (among other typos)...

        1. re: MikeG

          "commercial saw" was strangely appropriate though

      2. re: beevod

        Citation?

      3. I don't know about eating raw chicken in southeast Asia. Where do they do that? I know Cantonese like to cook chicken just this side of doneness. You often see red in the bone area. But raw? No.

        Same goes for pork. However, in the west it is now OK to eat pork less than well done. Supposedly trichinosis hasn't appeared in the US for years now, so it's not a big health scare anymore.

        8 Replies
        1. re: PeterL

          I have heard of chicken served raw like sashimi in Japan. The only reason not to eat chicken less than well done in this country is that the mass processing of chickens is very unsanitary and the chickens are contaminated with salmonella and who knows what else. Why can you eat duck breast rare and not chicken breast? It's dependent on how they are raised and processed. If you raised your own chickens and when slaughtering made sure that the intestinal tract was removed cleanly and in a sanitary environment, I'm sure you could enjoy your chicken without a hazmat suit.

          1. re: scubadoo97

            Ducks aren't affected by the same pathogens are are chickens. It doesn't matter how they're raised- the "raw chicken" that is supposedly consumed is probably irradiated or something, or the consumers are risk-taking idiots. Not to mention the fact that raw chicken is completely disgusting.

            1. re: John Manzo

              Thanks John for the clarification on the difference between duck and chicken and your assumption of irradiation is probably correct. I wish we had the option here in the US but fear it would just allow the processors to be even more lax in their food handling. Irradiation would offer a safer alternative for those that want it.

            2. re: scubadoo97

              I read soemthing on the FDA site that said that since ducks are birds of flight their meat is totally different from chicken and turkeys and such. Even though the breasts are still considered "White meat" they are darker in appearance and less prone to carry disease.

              1. re: mojoeater

                ya scuba thats right i have gone through food safety cources and work in a restaurant and the fact that chickens dont fly has a big impact they re more prone to diseases like that. I think the ones they use in japan fly i believe. and pork is becoming safer now im not sure why on that one but like i live in ny and they suggest to serve pork medium or medium rare in some restaurants. so its becoming safer but i would never eat rare chicken from the u.s.

                1. re: kronlyn

                  Look, I'm sorry but I have to tell you that no chickens can actually fly. Nor, for that matter, can domestic ducks. They can both flap their wings and get themselves up to a perch or a fence, but fly? Nope. I raise all kinds of fowl and I've never had a full size chicken or duck that could fly.

              2. re: scubadoo97

                I swear I saw raw minced chicken or pork being served in vietname or thailand somewhere on tv (or read about it somewhere)

                1. re: bitsubeats

                  i saw "raw pork salad" on a thai menu's restaurant in paris.

            3. I read a review recently of a Japanese place in Manhattan that serves chicken sashimi. The reviewer admitted he was too.... um.... "afraid" to try it.

              I really don't think I could force myself to order that.

              1 Reply
              1. re: egit

                I have had raw chicken sashimi in Japan (it was two dishes before the fried spam and eggs - it was an odd evening) and it was actually very tasty - very delicate and fresh.

                I think it's similar to raw eggs - you need a trustworthy provider, plus it has to be very fresh and sanitary in all of the various stages.

                I would never eat raw commercial chicken in the US, and I avoid ground beef when at all possible.

              2. bitsubits, if you live in the US and eat raw egg yolks--you might as well try chicken and pork sashimi. I'm always the person least concerned about what I eat in terms of health risks. Yet times have changed; and I wouldn't eat raw eggs, pork, or chicken in the US.

                The worst pathogens associated with chickens are not the ones of 50 years ago. Campylobacter jejuni is a danger in (large?) part because of battery production and "modern" processing and distribution. Salmonella can get into hens' ovaries and contaminate eggs--from the inside!--prior to shell formation. New more lethal strains (e.g., DT104) of Salmonella are not uncommonly found in pork--given new pig resistances to several anti-biotics.

                5 Replies
                1. re: Sam Fujisaka

                  I'm with Sam: if you can get fresh local birds, you're safe. I have no desire to eat raw chicken, but I roast our local birds to a lower temp than I would industrial chickens, and they are very juicy and tender. Industrial birds are disgusting and immoral, and they are not tasty.. Militate for locally raised birds, and vendors will start producing the real deal.

                  1. re: Sam Fujisaka

                    Sorry Sam, but campylobacter jejuni has been renamed as Helicobacter

                    1. re: genetics1121

                      Not true. These are distinct organisms:

                      http://www.ncbi.nlm.nih.gov/books/NBK...

                      1. re: GH1618

                        Very distinct organisms.

                      2. re: genetics1121

                        Sam passed away a few years ago, unfortunately.

                    2. I'll eat any meat raw if I know that it is extremely fresh, and I trust the supplier. If I don't trust the supplier (because they practice intensive animal rearing), I wont even eat the meat if it's cooked. Haven't tried raw chicken, but I do like my poultry very rare. I have had pork sashimi before, and it was delicious.

                      1. jfood would NEVER eat raw chicken, even if on the inside of a seared breast. on the pork issue, jfood would eat the pork med-rare, but also have to cast a no vote on raw.

                        1. Ah yes Chicken and Pork Tartare...with a raw egg of course

                          1. so are most of you too scared to try raw chicken or pork because of the taste/texture or because of the health risks?

                            9 Replies
                            1. re: bitsubeats

                              I would eat them in a minute--but not in the US because of the health risks. Why don't you come here to Colombia, and we''ll have them together.

                              1. re: Sam Fujisaka

                                sounds good to me!! Do they eat them raw in columbia or are they more sanitary?

                                so what everyone is saying (according) to this thread is that if I were to say get an organic chicken or say organic pork chop I could eat them both raw?

                                oh and eating raw eggs from the us doesn't bother me. I've been doing it for forever and I haven't gotten sick yet (cross your fingers!). I also do this with quail eggs, and I wonder if they are handled differently than chicken eggs?

                                anyone else out there prepare/eat raw beef at home? THe only time I eat raw beef at home is to try it out with its marinade before I cook it. Basically I am taking little tastes. I also like my steaks cooked black and blue (seared on the outside and cold and raw on the inside) so this is pretty much the same thing.

                                1. re: bitsubeats

                                  The only time I've ever heard or seen this is on a Wife Swap show. It was the weirdest thing ever.

                                  This family lives on a farm in Iowa and they only eat raw food. They kill their own chickens etc and eat it raw. They had some kind of crazy bacterial meltdown that was 3 month old aged raw meat they kept in jars in the fridge that they would eat as a delicacy. They said it took them a couple of months to adjust to their diet, starting out slow, but the swapped wife took them to a regular restaurant and they got really sick afterward. Clearly your gut adjusts to this so I wouldn't go crazy with a whole chicken on my first night.

                                  Since organic doesn't mean "not slaughtered in a slaughterhouse" I would only try it if it were a chicken killed and butchered right in front of me in sanitary conditions.

                                  1. re: LaurenTX2CA

                                    Yes I saw that show. Although these people seem to be doing fine on their raw diet I question how sanitary everything was since they also didn't believe in cleaning their house.

                                    To me the concept sounds gross and I think the texture would be the worse part.

                                  2. re: bitsubeats

                                    I think the point that being hammered down is don't eat commercially processed raw chicken or pork in the US, even if it's so-called organic. The few places that serve chicken sashimi in the US are very careful with their purveyors and I understand that they inspect the chicken farms themselves to make sure it meets the sanitary conditions necessary to safely serve it. In Japan, where it's on many menus, there are many independent chicken growers that take great pride in having developed their own breed of chickens raised to enhance the flavor of the meat, and take special care to make it available to be served as sashimi. There are many parts of Japan that are known for their chickens, though chicken sashimi is more or less associated with parts of Kyushu, where you can buy chicken for sashimi at the supermarket.

                                    1. re: bitsubeats

                                      Ha! Bitsubeats, Colombians don't anything raw. They like their steaks thin and charred at the core of the sun for 20 minutes.

                                      No, I offer Colombia because meat and poultry production and processing are so much healthier than the feedlot and battery production in the US. Organic or not doesn't matter. The problem with the eggs are newish (last 20 or so years) and more lethal diseases.

                                      Raw beef--of course: Carpaccio. Slightly freeze beef to slice very thinly; pound out even thinner; dress with lemon or lime juice, olive oil, capers, salt, rough ground black pepper, thinly sliced green or spring onion. I take this to parties were there are more Europeans and Africans than Colombians.

                                  3. re: bitsubeats

                                    My primary objection to eating other raw meats is the texture- don't get me wrong, i like all sorts of squishy, slimy, firm, chewy, and crunchy things, but as taryn opines below, crispy pork fat is really, really good. I find undercooked pork unpleasantly spongy- even from heritage Berkshire and Duroc hogs. Chicken, too- I would certainly try chicken sashimi, but perfer the firmness that cooking gives to the flesh. Other meats, especially beef,bison, lamb, and venison, I enjoy from raw through medium rare- chopped or sliced.
                                    For Thanksgiving 2005, I cooked an organic heritage turkey to just beyond medium rare (about 155)- the flavor was there, but the texture was just not as satisfying as a medium roasted turkey.
                                    To add- I would not try chicken sashimi in the US because I just don't believe any mass produced chickens here are wholesome enough to eat raw.

                                    1. re: bitsubeats

                                      I admit that I am scared, but I have to tell you that the smell and texture are probably more of a turn off. What could possibly smell worse than raw poultry? Even washed, it has a definite odor that I find off-putting. The smell of raw pork is a turn-off to me too. Funny, but I don't find that I feel that way about the smell of beef or sashimi. Now, I eat sushi all the time, but I grimace a bit about steak tartare because I don't know where the beef comes from, nor how it was processed. Yet, I can eat rare steak because I know the outside is seared.

                                      1. re: bitsubeats

                                        As somebody that is recovering from a minor case of salmonella poisoning. I wouldn't risk eating raw chicken. I wouldn't eat raw pork either. My grandmother mentioned a few times that one of my aunts had contracted trichinosis from eating an undercooked sausage. I don't know if this is true though, but I do remember my aunt being very sick when I was about 10 or 12.

                                      2. I'm not sure I'd eat raw chicken out of the fridge, any more than I'd eat fish I bought at a regular grocery store raw, as much as I love sashimi.

                                        But I have no problem with the concept of raw chicken or its good execution. I've had it at a yakitori place in NYC and thought it was just so so. My friend had it in a small town in Japan that's known for special chickens raised for this purpose and thought it was delicious. Mine was served with a garlicky soy sauce.

                                        I've never had raw pork.

                                        1 Reply
                                        1. re: cimui

                                          I've had chicken sashimi in Tokyo at a place that specialized in it. We were told that the chickens are raised in very clean environments specially for that purpose. In other words, very UNlike how chickens are raised in the U.S. While it tasted fine, it was not all that exciting. More or less how one would expect it to taste, I'd say; kind of bland without the sauce. Texture sort of similar to a piece of hamachi sashimi. It was sort of a novelty thing (we were taken there as guests of some Japanese relatives of my husband's). I would much prefer sashimi made of seafood.

                                        2. i have eaten raw chicken on two occasions at one of my favorite places in Tokyo. i will admit that i was hesitant the first time, but my brother and i want to eat everything possible at least once, so we tried it. it was served sashimi style with soy and wasabi. i was expecting slimy and rubbery and gross, but it was cool and fresh, with a nice texture and nothing like my expectations. we both remarked that it was similar to eating a nice piece of raw fish. my younger brother and father both ate it while visiting too, and while my dad liked it, he was a little squeamish and probably wouldn't order it again. my little brother loved it though (but he prefers most things under cooked). I have also eaten raw pork in Japan and i didn't enjoy it because it was a fatty piece of meat and i prefer the the nice caramelization of pork fat. also, the pork was really, well, porky and tasted a little too much like the farm for my taste.

                                           
                                          5 Replies
                                          1. re: taryn

                                            There is no trich worm in Aisa/Europe, making the consumption of raw pork less harmful. There still are a very few reported cases of U.S. trich due to wild game, but the processing is such as to make sickness from pork very rare.

                                            1. re: mythomane

                                              Exactly. Raw pork in the US is no more dangerous than raw beef (neither is 100 percent safe, but then, what is?). It's just long-taught habit that prevents us from eating rare, let alone raw, pork. I'm not sure raw pork would taste as good as properly cooked pork, though, since the most delicious part of pork is the fat, which is better when it's been cooked and caramelized.

                                            2. re: taryn

                                              i've eaten it in tokyo as well and the exterior was given a very light sear or something so that it had a thinly cooked layer. found it quite similar to what you mention in that it had the texture of a meaty piece of fish.

                                              i quite enjoyed it. it's the best chicken flavour i've had and i felt it offered more complexity in the taste. i'd do it again in a heart beat but definitely not in north america unless i knew everything about the source.

                                              i'd say raw pork isn't all that much different texture wise either. again somewhat similar to a meaty fish. i quite liked it and didn't find it overly porky but nicely subtle and still porkier than fully cooked. though i did have it as a rare-centered tenderloin sandwich and found the flavour combinations absolutely superb. a fully cooked piece of pork just wouldn't have had the same tenderness nor the flavour.

                                              pork tenderloin sandwich
                                              http://flickr.com/photos/tongueandche...

                                              1. re: pinstripeprincess

                                                My favorite yakitori restaurant serves a fully rare chicken breast, tori-wasa.
                                                The first time I tried it, I was nervous about the texture but now it's one of my favorites. We also eat raw horse here as well, tastes like rare roast beef!

                                                tori-wasa
                                                http://farm1.static.flickr.com/159/36...

                                                1. re: lost squirrel

                                                  there are a few restaurants in toronto that serve horse though most of the time it's in steak form. some of them do a tartare.

                                                  i've found horse to actually be quite sweet in comparison to beef with subtle but more interesting flavours.

                                            3. If I raised my own chickens or piggies I might eat them raw, that way I know personally how they were raised. My own personal thought would they would be very bland in taste eaten raw. Maybe if you prepared them like sushi ....might be rather tasty .

                                              2 Replies
                                              1. re: pamelakrest

                                                This is just a question of common sense, or calculating a risk. Raw chicken can, of course, harbour e.coli, which cooking kills. Raw pork can harbour trichinosis, but I understand this is far less common today than previously.

                                                1. re: pamelakrest

                                                  If I raised my own I doubt I'd eat them, raw or otherwise...

                                                2. In response to the OP, another place where they eat raw pork is Germany -- called Mett, it's raw ground pork, spread on bread. I tried it once, under extreme peer pressure, and it definitely was not to my liking.

                                                  1 Reply
                                                  1. re: Kitchen Imp

                                                    Good quality Mett (especially Schinkenmett, from fresh ham) is amazing! I first had it on accident -- low lighting, someone handed me a plate of appetizers, I thought it was a funny presentation of tartare de boeuf -- but at first bite, all became clear. Yummy, yummy pure pork flavor. No way I would trust the US meat supply with raw pork, but from a good source in Germany, no problem. Speaking of which, I should really head across the Rhine sometime soon...

                                                  2. how do people feel in the US about chinese style salt poached or soy sauce chicken, which is cooked to a lower temperature, and is still a bit bloody around the bone, and a little pink in the thighs and leg? i find these birds to be delicious with good texture. everything most chicken dishes aren't: juicy and tender rather than stringy, dry, and chewy. am i playing with fire? i'm very enthusiastic about the idea of people in japan eating chicken sashimi or whatnot (though i'd rather eat some fresh, oily fish like aji or kohada), but i just don't know who to believe anymore. in the US, we've been trained to be afraid to eat almost anything. and i don't trust the organic label, either.

                                                    bottom line for me? i rarely eat chicken anyways, because i think it tastes bland. fried chicken? absolutely. stir fried? maybe. soup? always.

                                                    pork...dried out roast pork is a waste. if i can't have it a little bit pink, i'd rather eat pig in sausages, cured like bacon, or smoked into heaven.

                                                    you know..ok i'm rambling but this food scare business is far reaching. i picked up a bottle of balsamic vinegar the other day from a local whole foods, without looking at it closely. yesterday i picked it up and there was a warning label i hadn't noticed before telling me that this product contained lead.

                                                    lead. mercury. salmonella. e colli. etc. etc. it's not just raw chicken and pork. i'm equally dismissive and frightened about these things. but sometimes, when i am frightened, it's of my salad greens as much as the chicken.

                                                    1. If I recall correctly, fish that is sushi quality has been frozen for a number of weeks at extremely cold temperatures thus killing any harmful organisms. Maybe they do this with chicken too?

                                                      1 Reply
                                                      1. re: Barbecue Joe

                                                        First, no, the freezing-for-weeks thing about sushi is not true. I'll leave it to someone else to go into that in more detail.

                                                        Second, I always wondered why you could eat rare-ish duck breast (which I love) but not rare chicken. Thanks for illuminating that issue in this discussion.

                                                        Third, I had "wild" boar (presumably farmed) loin in a Seattle restaurant, which I was encouraged to order cooked to the same degree as a similar cut of beef. I got it medium-rare and not only was it gorgeous, but I lived to tell about it, at least so far.

                                                      2. I personally don't eat raw land-dwelling things, can't explain that one logically since I like my seafood not cooked. However, as according to the stupid facts I learned on Iron Chef, blue foot chicken can be eaten raw. Perhaps that's what's being served in the West?

                                                        I did not know about Japan's chicken sashimi. As for Vietnam, well, I really have never heard of that until now - definitely have to ask the fam about this.

                                                        1 Reply
                                                        1. re: Ali

                                                          I had chicken sashimi in Japan. It isn't something I'd repeat but it wasn't totally awful. It's sliced very thin, not like a chicken tender, but more like carpaccio. It had an indistinct flavor -- you might say it tasted like chicken :) It was not frozen.

                                                        2. While it is possible that raw pork or chicken are served in some restaurants in Japan, it is extremely uncommon. The Japanese do not traditionally eat either of these raw but it seems this is a bit of a specialty in the Kyushu area (most parts of Japan have regional specialties that aren't necessarily common in other areas). When I did a bit of research, I discovered the chicken is "specially handled" to render it immune to salmonella or other types of food poisoning bacteria. My guess is it is handled in much the same way as proscuitto is. Apparently, horse meat is also served in this way (again, mainly in Kyushu).

                                                          One thing to keep in mind is that "raw ham" ("nama hamu") is the Japanese name for proscuitto so there could be some confusion about what it is. Proscuitto isn't exactly the same as "raw pork".

                                                          It's important not to give an incomplete picture of the way these sorts of things work or you advance the notion that other cultures are blithely consuming dangerous dishes out of an ignorance of the risk or a disregard of it. That's simply not the case, at least for Japan.

                                                          2 Replies
                                                          1. re: Orchid64

                                                            I've seen chicken served raw in some hole in the wall Japanese places and ONE southern italian place. The Japanese raw chicken was so-so. Inoffensive but really didn't have much flavor. The Italian raw chicken was INCREDIBLE though. It was marinated in olive oil, lemon and fresh ramps and covered in black pepper and salt by our server when he presented it. It was a special so I guess they don't serve it that often (maybe when they are able to get the highest quality chickens). Apparently it's native to a few small villages on the southeast coast of Italy that are known for their fresh poultry. It was truly delicious I have to say. And they served the drumstick and wing at the italian place whereas the Japanese place served thinly sliced pieces of breast. At the italian joint the skin was served immediately after and was deep fried and sprinkled with salt, powdered sugar and lightly steamed fennel slices. Amazing!

                                                            1. re: Orchid64

                                                              Orchid64, you're so right- your last paragraph says a great deal.

                                                            2. We still get significant finding reports of trichinosis in CT every year, so it still exists in pork in the US.
                                                              The Funny thing about chicken is that it isn't Salmonella and E. coli HO157 to be worried about primarily, its Campylobacter, with anywhere from 25 to 100%(depending on the various surveys of the raw meat at different times) of Grocery store chicken carrying it. It is an organism that is part of the chicken and I haven't heard of it being specific to the US ( not too different than E. coli (not HO157) being part of us). The thing about campy is that it will make you miserable for several days and although it is not associated with significant mortality - there are about 124 deaths a year in the us associated with it. Freezing does help reduce the number of organisms.

                                                              2 Replies
                                                              1. re: PaulaT

                                                                I just wanted to point out that there are other potential sources of trichinosis besides commericially raised port, so "finding reports" of trichinosis do not necessarily indicate that it came from pork.

                                                                1. re: Ruth Lafler

                                                                  http://www.cdc.gov/parasites/trichine...

                                                                  "Over the past forty years, few cases of trichinellosis have been reported in the United States, and the risk of trichinellosis from commercially raised and properly prepared pork is very low. However, eating undercooked wild game, particularly bear meat, puts one at risk for acquiring this disease."

                                                                  ____________________________________________________________________

                                                                  Take care when eating bear!

                                                              2. This is such an interesting topic that is sooo over exaggerated. I am guessing most of the posts here are from fellow Americans grown to believe the myths and wifes tales of the past couple of centuries. I grew up hating pork chops for the sole reason that my mom and every one else I new cooked the hell out of the meat and it lossed all its flavor and tenderness. People have been eating raw chicken and pork as long as there has been chickens. The problem #1 comes from yes our processing methods and #2 that we are not used to it. As you eat more and more raw product your body naturally build an immunity to it. In my opinion there is nothing better than a thick bone in pork chop stuffed with buffalo mozzarella wrapped in prosciutto and seared to MR. Chicken carpaccio is out of this world and yes is a little weird to us Americans, but I will only do this with a chicken that I know is fresh preferably killed and cleaned in front of me. This is extremely popular in Tokyo. It always drive me nuts when I am cooking pork and I ask how they would like it prepared and they look at me as if I has two heads. Believe it or not there is more salmonella in the egg shell than there is in the yolk or white. I think ducks are a fatty meat that might not be a penetrable to bacteria and such, and I heard somewhere that ducks lay eggs once a year compared to a chickens once a day. Dont know if that has something to do with it. This conversation makes me want to call my local farmer for some fresh live chickens maybe grab a goat while Im at it. I would like to know how Yakitori gets away with it in New York? I know the health department has to have something to say about that.

                                                                1 Reply
                                                                1. re: Steven Troilo

                                                                  I don't think one develops an "immunity" towards parasites... such as those that cause trichinosis... though trichinosis parasites are killed by cooking pork to 144, which isn't really even medium for pork.

                                                                2. I hope that I am not repeating anybody's advice, but since I do like consuming the rawer meats -including chicken myself, I comment hoping you too will be able to enjoy it thoroughly and safely. My advice is to: save up for a few months. Get over any plane-phobias you might have while you're at it. Try the medium rare chicken in Katonese fare, Hong Kong might be a safe choice. Safer, especially if you have a weak stomach and have trouble when visiting foreign countries could be Japan; the Japanese even have a saying to describe stomachs weak to bacteria they have little experience with. Yakitori -which translates to grilled chicken, is the genre you want to search, ask if they have Tori-sashimi (chicken sashimi). (I recommend Leba-sashi, liver, especially if you are fond of rich foods like froi gras and beef brain :)

                                                                  Wherever you go, find a place that seems popular and clean. While raw meat served in countries where eggs and meat are consumed raw regularly can be assumed to be safe salmonella-wise, you will still want to have some of the better stuff on first try.

                                                                   
                                                                  1. I had raw chicken (torisashi) and raw horse (basashi) while living in Japan. Both looked like sashimi and were dipped in shoyu. The basashi was actually quite good, sort of like a carapaccio. It had a gamey flavor but the consistancy/texture of standard sashimi. As for the torisashi, I was very skeptical at first, but when I asked my Japanese friend about it, he told me that Japanese chickens don't have diseases such as salmonella. Because I was a few glasses of wine in, I bought that excuse and dug in. I don't know how to describe it, other than saying it tasted like raw chicken. It was much chewier and lacked any distinct flavor. Luckily, I did not get sick from this experience, and I probably would not eat it again, just b/c I would be worried about potential illness. I have eaten basashi on a few occasions since.

                                                                    1. I've seen cysticerci myself, on autopsy.

                                                                      https://health.google.com/health/ref/...

                                                                      1. It's not for me.

                                                                        1. I didn't discover the joys of chicken breast until I had it at a Brooklyn restaurant called Saul (which is now closed..boo!). I realized that it can in fact be a juicy and flavorful piece of meat if you don't cook it into a tough stringy mess! Whenever I cook chicken breast, i tend to "accidentally" under cook it very slightly so that it could possibly be pink under certain lights. It's always so incredibly juicy, and you don't get that completely raw chicken texture.

                                                                          If you get an infected chicken, then yes, you could get very sick from consuming undercooked meats. When it comes to chicken, I only buy organic. There may not be an actual difference, but it's for my own peace of mind.

                                                                          My advice would be to NOT just take a piece of chicken out of the fridge and eat it if you don't know what you're doing. You could get sick and it could just taste disgusting. I'd have someone do it for you. Even if you're not flying to Asia, i'm sure there's someone in the states that would do it for you. If you're in NYC, you can find chicken sashimi at Yakitori Tori Shin.

                                                                          1 Reply
                                                                          1. re: SevenOneAte

                                                                            Are you sure Saul is closed? I ate there a few weeks ago and the web site is up...they did move recently if that's what you mean.

                                                                          2. AB has an episode from Japan where he is in a restaurant watching the chef prepare and serve raw chicken/

                                                                            1. In Japan, I've eaten pretty much everything raw- beef, chicken, horse, pork and almost everything from the ocean.... Here's a shot of raw pork meat, heart, liver, and small intestine, topped with a fresh raw egg and freshly grated raw ginger. All but the intestine was good.....There's also raw fermented pork sausage in Lao and other SE Asian cuisine that is quite good...And I've had pork tartare in Polish cuisine. You can buy tubes of it at stores in NYC.