Recipes for Chinese chicken dishes often instruct that chicken be cut into serving size pieces. These pieces should be smaller than chicken pieces generally are cut. Here’s a simple directions for cutting a whole chicken Chinese style. A cleaver is the best utensils for chopping a chicken or sharp knife and poultry shears may be used.

Directions:

1. Place chicken breast-side up on a heavy cutting board. Cut in half lengthwise, cutting slightly to one side of the breast bone and the backbone. Cut completely through the chicken to make two pieces. Remove and discard backbone, if desired.

2. Pull each leg up slightly from the breast section. Cut through the ball and socket joint to remove each leg.

3. Cut through the knee joint of each leg to separate into a drumstick and thigh. Pull each wing away from breast and cut through the joint next to the breast.

4. Cut each drumstick, thigh and breast piece crosswise into three pieces, cutting completely through bones. Cut each wing into two pieces.

 

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