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Originally Posted by TalnSG
The mention of a "chicken sashimi" has me both curious and nauseous.
Are we talking completely raw chicken, or chicken chemically "cooked" with an acid instead of over a heat source?
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Completely raw, fresh from a chicken slaughtered (usually) that day.
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Though I am not attracted to the still squirming versions of my beloved sashimi (fish!) I have no qualms about raw fish flesh consumption. However, being all too familiar with poultry processing just the thought ingesting raw chicken is enough to send me running the other direction. And I don't turkey, even if its well cooked. Once in a while I will have an over done wing, but that is generally my limit.
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There is chicken rated for raw consumption, and chicken that is not. Pretty much anything you would find at a supermarket is way into the "not" territory even in Japan. Imported chicken is never approved. The type that is rated for raw consumption is much more expensive due to a difference in rearing and processing the chicken. Near our house is a place that processes chicken for raw consumption. Every morning, a truck shows up with cages of living chickens. You ask for a chicken and they slaughter and pluck it (or rather, steam the feathers off) and hand it over within minutes. The actual butchering is done back at the restaurant.
Having had a relative work in a poultry processing plant in the US... I would NEVER EVER EVER eat raw chicken there. There is a reason they tell you to make sure you cook it through and through in the US.