けいにく鶏肉keinikuとりにく鶏肉toriniku
1.
The flesh derived from domesticated birds commonly raised for culinary purposes, particularly known for its versatility in various cuisines.
2.
The edible meat obtained from chickens, often utilized in a range of dishes and recognized for its high protein content.
3.
The product of a domesticated fowl, typically prepared through various cooking methods and served as a staple protein source in many diets.
Example:
鶏肉を３ポンド分ください。