Hence the common phrase, best thing since epiousion bread. I thought it was obvious, I guess I’m the only one that drew the conclusion

In Canadian English “yeah, no”, “yeah, no, yeah”, “no, yeah”, and “yeah, no, for sure” are just sayings (here’s a random reference I found). I just meant “yeah, like you suggest, no, other countries might not use the term”

Yeah, no. In Canada it’s maybe referred to as McDee’s, Micky Dee’s, McDonald’s, but nothing similar to Macca’s

With the continued industrialization, today this responsibility is carried out by machinery at meat packing plants.

Hoisin chicken. Adapted from a recipe I’ve not been able to find. Super easy, very few ingredients, ingredients are generally easy to find, and it’s super quick to make. Doesn’t make a huge mess, either. Goes well with simple rice and veg.

Ingredients:

• Chicken of choice (thigh is best, can substitute breast though haven’t tried), diced into small chunks (three quarter- to one-inch)
• Hoisin sauce
• Garlic, minced finely
• Ginger, minced finely (I’m usually lazy and use prepared ginger paste from the store)
• Red pepper flakes (optional)
• Salt, to taste (I omit, as I find the hoisin sauce plenty salty)
• Pepper, to taste (I recommend white pepper, though black pepper can be used)
• Neutral oil, like vegetable

Instructions:

Note: you may need to work in smaller batches. Don’t crowd the pan.

1. At med-high to high heat, quickly cook the chicken in the pan using a bit of oil. Cook until nearly cooked through, but just barely under. Season while cooking with salt and pepper to taste.
   • Note: I like to add the red pepper flakes halfway through cooking the chicken to hydrate the flakes in the oil/juices, which helps bring out some extra flavour from the flakes, seasoning the chicken itself. This makes it a bit spicier though.
2. Push the chicken to the edges of the pan.
3. Put approx. 1 tsp (or to taste) each of garlic and ginger into the centre of the pan and very quickly saute until golden. Do not let them go over golden.
4. Pour in just enough hoisin to coat the chicken. Pour straight into the ginger and garlic, and mix well to form a sauce. Stir quickly for a few seconds, you’ll find the sauce thickens slightly at the high heat.
   • Note: if you didn’t add the red pepper flakes earlier to the chicken, you can add it now.
5. Toss the chicken into the sauce. You should have a light, but thorough, coating.

Repeat in batches for all remaining chicken.

Edit to add: apologize for no measurements. As a humble home food-maker (as if I’d call myself a home chef!) I truly have no clue how much I use of much of anything. Sorry, I tried. Cook as you like it. Like extra garlic? Add more. Don’t like garlic? Add only a little, or none. Hypertension? Don’t add salt. Not a part of the 21st-century hypertension epidemic? Add salt to your liking.