When food is cooked until slightly firm and chewy texture. there is a word called al dente. You would ask this quality of food to native speakers in English. Because you asked in Chinese Native speakers don't understand.

As a Chinese speaker, I know well what you're talking about. Maybe a more commonly used word is 筋道（more used as predicate rather than as modifier），which is used to describe some food that is 'elastic, springy, bouncy' . Chinese people enjoy this feeling (it's not a taste, acturally, but a feeling of chewing;still, not much the same as 'chewy' ). I don't know if the westerners like this feeling of food, and I'm not sure either if they use the forementioned adjectives (springy, elastic, bouncy) on food.

Perhaps "tough" or "rubbery"? Does that seem right to you? ^ ^