Prabowo Highlights Chicken Portion Sizes in Free Nutritious Meal Programme
President Prabowo Subianto has highlighted the size of chicken portions within the Free Nutritious Meal (MBG) programme. Prabowo stated that a single chicken should not be cut into too many pieces, as this could affect the portions received by children.
This was conveyed by Prabowo during a consolidation meeting with thousands of MBG partners in Sentul, Bogor. He reminded stakeholders to maintain portion standards to ensure the quality of protein intake for programme beneficiaries.
“If you cut it into more than 14 pieces, it is a sin! Millions of Indonesian children will be disappointed,” said Prabowo, as quoted by detikcom on Friday (6/5/2026).
This statement has drawn attention because, in the culinary and catering industries, there are various chicken cutting standards adjusted to serving needs. Chicken is one of the most widely consumed animal protein sources in Indonesia. Besides being relatively affordable, chicken can be processed into various menus, ranging from fried chicken and opor to soto and grilled chicken.
What are the differences between 2, 4, 8, 12, and up to 14-piece chicken cuts mentioned in the MBG programme?
- Whole Chicken
Whole chicken is the most basic form of cut poultry as it has not been divided into parts. This type is generally used for family servings or special events such as roasted chicken, Sundanese ayam bekakak, or whole fried chicken. In addition to looking more attractive when served, whole chicken is also considered capable of maintaining meat moisture during cooking.
- Two-Piece Cut
In this cut, one chicken is split into two large parts, namely the right and left sides. Each part still consists of the breast, thigh, and wing, so the size is quite large. This cut is widely used for half-chicken grilled menus or large events such as weddings and celebrations.
- Four-Piece Cut
A four-piece or quarter cut is performed by dividing the chicken into four relatively equal parts. Usually, each part consists of a combination of breast, thigh, or wing. The size is considered appropriate as it is neither too large nor too small, making it popular in restaurants and eateries for menus like fried chicken, grilled chicken, and ayam geprek.
- Eight-Piece Cut
The eight-piece cut is one of the most common standards in restaurants and catering businesses. One chicken will yield two breasts, two upper thighs, two lower thighs, and two wings. The size is considered ideal for a single meal portion because it is still sufficiently large but remains easy to process. This cut is widely used for menus such as fried chicken, opor, gulai, and ayam rica-rica.
- 10 to 12-Piece Cut
In 10 and 12-piece cuts, the breast section is usually divided into smaller sizes. This cutting model is frequently used by eateries and catering because it produces more portions. Additionally, the smaller size allows spices to absorb faster and shortens cooking time.
- 14 to 20-Piece Cut
Cuts of 14 to 20 are commonly used for catering, buffets, and large-scale meal programmes. The breast section can be divided into four to six pieces, while the wings are separated into several small parts. Even parts of the backbone are often utilised for soup-based menus such as soto and opor. Because it produces more portions, the size of each piece becomes smaller compared to eight or four-piece cuts.
The more a single chicken is divided, the smaller the portion size received by each beneficiary. Therefore, Prabowo reminded MBG partners not to cut chicken excessively to maintain the quality of protein portions for the millions of Indonesian children receiving benefits from the programme.