Take-out "chicken"; how is it made.
I have, in the past, ordered such dishes as "Chicken with mixed vegetable" from Chinese take-outs in St Petersburg, Florida.
The chicken pieces look like leaves: that is they have an irregular shape, thin -about 1/8" thick, white, and a texture somewhat rubbery. I have not seen chicken of this texture in any other dish. It is not fibrous, nor is is stringy. It does not fall apart as one eats it; rather it is chewy but not at tall tough.
How is such chicken made?