Chicken Breast Prices in 2019: Rise and Fall, and 2020 Market Forecast

Chicken, duck, fish and meat are indispensable dishes on the Chinese dining table, and among them chicken is an ingredient loved by the broad masses of the people, but did chicken prices rise or fall in 2019? What is the forecast for chicken breast prices in 2020?

1. Chicken breast price trend in 2019

Since the second half of 2019, chicken prices have shown an obvious upward trend, and the prices of all kinds of chicken and chicken breast have risen noticeably. In some areas, the price of chicken breast has already exceeded 10 yuan per jin, which is relatively expensive. The main reason for the rise in chicken breast prices is the continued climb in pork prices, and quite a few consumers chose to eat chicken as a substitute. Under such high demand, it is hardly surprising that chicken prices rose.

2. Chicken breast price forecast for 2020

Starting in the second half of 2019, the prices of chicken breast and chicken kept rising. Although there will be regulation by government departments, chicken prices may not be able to fall in the short term. Because of the impact of swine fever, pork production has been greatly reduced, market demand for chicken has increased, and chicken prices will rise. On top of that, the news of avian influenza that broke out in the second half of 2019 caused the production of chickens and ducks to fall sharply as well. Under the dual influence of supply and demand, chicken prices may not recover in the short term. In 2020, chicken prices may still rise by a certain margin.

In 2020, with regulation by the relevant government departments and the stabilization of pork prices, prices in the broiler market may also gradually level off. However, prices at the start of 2020 may still be high, and may slowly return to stability later on.

3. How do you eat chicken breast?

1. Cut the chicken breast into thin slices (the thinner the better), add cooking wine, salt, the egg white of one egg, a generous amount of potato starch, add scallion and ginger, and a little salt, stir by hand until sticky, and marinate for 10 minutes. After the water comes to a boil, turn to low heat (be sure to switch to low heat, otherwise if it keeps boiling the meat slices will become tough), put the chicken slices into the pot one by one, and do not touch them at this point until the slices hold their shape, then gently shake the pot and wait until the water in the pot comes to a slight boil (do not exceed one minute; at this point you can turn off the heat and take them out; chicken slices made this way are very tender.

2. Slice the chicken breast, add an appropriate amount of light soy sauce and cooking wine, and marinate for one to two hours. Heat a pan and pour in a little cold oil, after sauteing scallion and ginger, pour in the marinated chicken and stir-fry until the slices turn white. Add a bowl of water to the pan, add mushrooms, and add an appropriate amount of salt, white pepper powder and chicken essence. I like to add a bit more chicken essence for a fresher taste. Boil over high heat. Finally add lettuce, and after the lettuce is cooked, turn off the heat and pour off the oily broth. This way the chicken and vegetables will not be too tasteless to eat, and there is no oil either.

As things stand now, the prices of meat foods are all rising, and with policy regulation, prices will slowly come down.