What? “Saltwater Chicken” Is Made from Cull Chickens – Industry Insider Reveals the Truth

Saltwater chicken, a common night market snack in Taiwan, is perfect for cutting through the grease after a heavy meal and is a popular late-night choice for many. But do you know where saltwater chicken comes from? In fact, it’s made from cull chickens. Let us tell you what cull chickens are, how the chicken is processed, and whether it’s safe to eat.

1. Saltwater Chicken Is Made from Cull Chickens

Chen Yongt?, a franchisee of “Xiao Mo Ji Saltwater Chicken,” explained that the standard for the chicken used is “chickens that don’t meet quality requirements,” and it’s not due to health issues or physical disabilities. The chickens that don’t make the grade are usually culled due to subpar growth, size, or appearance. These are then sent to be processed. After being defeathered, cleaned, and drained, they are immersed in a flavorful brine. Once the quality inspection is passed, they are conveyed on a 70°C conveyor belt to a hanging boiler for cooking, cooling, freezing, and finally delivered to retailers.

2. The Process of Making Saltwater Chicken

Chen Yongt?, a saltwater chicken franchisee, said that Taiwan’s saltwater chicken mainly uses cull chickens. These chickens are fed basic feed and have lower meat quality compared to premium breeds. Their muscles contain more water and fat, which allows them to absorb more flavor during the brining process. The chickens are first scalded, then undergo procedures such as defeathering, evisceration, and washing. After passing quality checks, they are transported on a 70°C conveyor belt to a hanging boiler for cooking, cooling, freezing, and then delivered to businesses.

3. Are Saltwater Chicken Stalls Hygienic?

Saltwater chicken stalls usually operate from 5 p.m. to midnight, meaning the ingredients are exposed to room temperature for up to 7 hours. Therefore, open workstations require extra attention to hygiene. According to food safety standards, food kept between 4–65°C for more than four hours can become a breeding ground for bacteria, increasing the risk of food poisoning. When buying saltwater chicken, it’s advisable to choose vendors with covered workstations to ensure proper food temperature control.

To avoid cross-contamination, observe the vendor’s handling practices before purchasing. Ideally, the vendor should use their left hand wearing chicken-handling gloves to manage the chicken and their right hand for tools like scissors or seasoning, keeping the two tasks separate to ensure the food you eat is safe.