Chinese and south-east Asian recipes often require bone-in chicken cut into serving sized pieces. This is different from the selection of thighs, breast, and drumsticks that we find in UK supermarkets. Chinese-style pieces are cut through the bone adding richness to the stock or sauce they are simmering in.
It’s also a thrifty way of making use of a whole chicken. Buy the best, organic free-range chicken you can afford, it often ends up cheaper than buying pre-packed joints separately. You will need a good chopping board and a heavy cleaver bought from a Chinese supermarket. Don’t try and use a chef’s knife as it just won’t stand up to the job. A pair of heavy-duty kitchen scissors or shears will come in handy though.
I’m sure you’ve probably seen the chefs in the windows of Chinatown chopping through barbecued meats with a heavy cleaver and incredibly good aim. That said it’s not so much about technique but arm strength, proper tools and experience. If you use a strong, clean motion, it should split the bone and let you follow through and cut the meat. For the inexperienced, the cleaver will pierce and stick into the bone. At this point use your other hand to pound the cleaver into the meat. Kitchen shears can tackle smaller bones and joints.
Half a chicken will give you seven serving sized pieces. Freeze the other half of chicken, cut up for future use. Before cutting, wash the chicken under running water and pat dry with kitchen towels.
(All photos by John Smithies/The Epoch Times)
It’s also a thrifty way of making use of a whole chicken. Buy the best, organic free-range chicken you can afford, it often ends up cheaper than buying pre-packed joints separately. You will need a good chopping board and a heavy cleaver bought from a Chinese supermarket. Don’t try and use a chef’s knife as it just won’t stand up to the job. A pair of heavy-duty kitchen scissors or shears will come in handy though.
I’m sure you’ve probably seen the chefs in the windows of Chinatown chopping through barbecued meats with a heavy cleaver and incredibly good aim. That said it’s not so much about technique but arm strength, proper tools and experience. If you use a strong, clean motion, it should split the bone and let you follow through and cut the meat. For the inexperienced, the cleaver will pierce and stick into the bone. At this point use your other hand to pound the cleaver into the meat. Kitchen shears can tackle smaller bones and joints.
Half a chicken will give you seven serving sized pieces. Freeze the other half of chicken, cut up for future use. Before cutting, wash the chicken under running water and pat dry with kitchen towels.
(All photos by John Smithies/The Epoch Times)
