Nope, pork and chicken can’t be done medium unless you wanna end up in the hospital. Beef is safe to eat “undercooked” that’s why beef tartare is a thing. I’m assuming you’re just trolling though
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some of the planet’s more intrepid eaters from throwing caution to the wind, and scarfing down raw chicken. After all, if you know where to look, you can find chefs willing to experiment with the dark arts of undercooked poultry. The most famous of these traditions is surely Japan’s notorious torisashi, colloquially known in the Western Hemisphere as chicken sashimi, which is essentially chicken breast that’s either served completely raw or has been put under intense heat for a couple of milliseconds until its left with a charred exterior surrounding a wet, cold, coral-pink interior. Torisashi is hard to find in America, though you can track it down at certain audacious yakitori counters—like the famous Berkeley restaurant Ippuku, which contains a whole gallery on its Yelp page of patrons gawking at its chicken tartare. (“I’ll still give this place three stars even though I got food poisoning,” reads one review. “Other than that it’s a pretty legit joint.”)
https://slate.com/life/2024/08/chicken-recipes-breast-thighs-wings-baked-raw-undercooked-temperature.html
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