What to use instead of chicken
It depends entirely on what it's doing in the dish. Here's the job, what else does it, and what to skip.
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Mild protein that carries the seasoning
Lean muscle with little flavour of its own, so it acts as a carrier for the marinade or sauce and holds its shape in cubes and strips.
Boneless pork shoulder, cubedRan out
1:1 by weight, cook 15 min longer
More fat, so it stays juicier and browns harder. It needs the extra time or it is tough.
Boneless turkey thighRan out
1:1 by weight
Darker and slightly livery. Cooks in about the same time and takes marinade the same way.
Firm tofu, pressed 20 minPlant-based
1:1 by weight
Absorbs marinade in minutes and burns faster than chicken. Brown it hard before it goes near sauce or it collapses.
King oyster mushrooms, torn into stripsPlant-based
1:1 by weight
Meaty pull and a good chew. They release water first, so dry-fry them until the pan is silent before saucing.
Cauliflower floretsPlant-based
1 medium head per 1 lb chicken
Cooks in a third of the time. Roast it first or it turns to mush in the sauce.
What doesn't work: Breast where the recipe calls for thigh. Breast has no collagen and almost no intramuscular fat, so anything that simmers past about 10 minutes turns it into dry strings.
Bones and skin that give a broth its body
Collagen from the joints and skin melts into gelatine, which is what makes a good soup coat your lips. The meat is a by-product of that process.
Bone-in turkey thighs or wingsRan out
1:1 by weight, simmer 20 min longer
Darker broth with a stronger, more roasted flavour. Sets to a firmer jelly in the fridge.
Bone-in pork neck or spare ribsRan out
1:1 by weight
Sweeter and fattier. Skim it twice in the first half hour or the broth turns cloudy.
Dried shiitake + kombuPlant-based
6 dried shiitake + one 4-inch piece kombu per 8 cups water
Deep and savoury but never gelatinous. Pull the kombu before 20 minutes or it goes slimy, and add 1 tbsp olive oil at the end for richness.
What doesn't work: Boneless breast in place of a whole bird. You end up with cooked meat and coloured water. No collagen means no body, and simmering it longer only makes the meat worse.