Discover the technique of breaking down a whole chicken in just 2 minutes, without the need for chopping it.
Food lovers around the world have a deep affection for chicken and use it in a wide variety of recipes. The Western method of deboning chicken is particularly elegant, as it eliminates the need to break the bone. The process of carving different types of poultry is also remarkably similar. Today, I will guide you through a simple and convenient method of butchering that you can easily master. Let's dive in together!
1. After removing and cleaning the internal organs, place the chicken on a cutting board and cut off the head and feet at the joints.
2. With the chicken breast facing up, cut through the joints, bend the chicken legs back and open the joint cartilage.
3. Halve the meat on the back of the chicken, pull the chicken legs back in the direction of the cut, and separate the chicken legs.
4. Cut the meat with a knife and remove the chicken skeleton.
5. Separate the wings in the same way as the legs.
6. Simply cut the remaining parts, and the whole chicken will be separated into different parts.
You can actually make a variety of dishes using decomposed chicken wings, legs, and breasts, like chicken wings with shrimp paste, teriyaki chicken legs, and pan-fried lemon chicken steak.
Chicken Wings with Shrimp Paste Recipe
1. Cut the head and tail off the chicken wings and remove the bones. Mix minced garlic, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of honey, 1/2 tablespoon of sugar, a pinch of black pepper, and a pinch of salt. Stir in the chicken wings and marinate for 20 minutes.
2. Fry the chicken wings with shrimp paste in hot oil until they turn golden brown on both sides.
3. Then add the remaining marinade, stir, and sprinkle with parsley and cooked sesame seeds.
Teriyaki Chicken Legs Recipe
1. Remove the bones from the chicken legs, add minced garlic, 1 tablespoon of cooking wine, an appropriate amount of salt, and crushed black pepper. Marinate for 30 minutes.
2. Prepare the sauce by mixing 1 spoon of light soy sauce, 1 spoon of honey, 1 spoon of oyster sauce, 1 spoon of cooking wine, and 1 bowl of water.
3. Put a little oil in the pan and fry the chicken skin side down first until both sides are golden brown.
4. Pour in the sauce and simmer over low heat until cooked. Reduce the sauce over high heat and cut the chicken into small pieces.
Pan-fried Lemon Chicken Steak Recipe
1. Remove the fascia from the chicken breast and slice it into pieces. Then, tap it repeatedly with the back of a knife to break up the meat.
2. Add soy sauce, cornstarch, and lemon zest to the chicken and mix well.
3. Squeeze in lemon juice and mix well. Add peanut oil to lock in moisture and marinate for 15 minutes.
4. Pour oil into a hot pan and fry the chicken over low heat until golden brown on both sides. Sprinkle with lemon zest and chopped parsley.
Warm Reminder:
1. Thaw the chicken in advance and dry it for easy operation.
2. Use the curvature of cartilage and bone to disassemble the chicken easily.
3. Don't waste the disassembled chicken bones and racks. Use them to make chicken stock.
4. Clean the knives, cutting boards, and containers used to cut chicken at the end to prevent rusting and bacterial growth.