The phrase â€śchicken trimmingsâ€ť does not have a particularly appetizing ring to it, but it is music to Rick Yoderâ€™s ears. The owner of Wild Ginger, an Asian restaurant in Seattle, has a best-selling pot sticker dish using chicken harvested from all the birds his kitchen processes.â€śIt is a necessary ingredient to utilize the residual from the meat preparation,â€ť Yoder says. â€śThe only other use for it would be to put it in soup.â€ťYoder and his wife, Ann, opened the restaurant in 1989. About seven ...
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