Ingredients
-
1
-
1
-
1
-
3
-
3
-
3
-
4
-
2
-
1/2
-
-
-
-
-
-
Directions
Hoisin Chicken, Based on a recipe from my Chinese Cooking Class Cookbook. I think this is a great recipe that I sometimes serve over steamed rice. Regarding the TECHNIQUE TO CUT CHICKEN CHINESE-STYLE, it is recommended to use either a cleaver or poultry shears or a sharp knife to make easy work of it., Very good instruction on how to cut the chicken up, but my chicken’s breasts seemed too big so I cut into 4-otherwise the method worked great. My only other variation was to use fresh button mushrooms. Once I’d dealt with the chicken and prepped the sauce and veg, this came together in a flash. Our dinner guests couldn’t stop raving about it!
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Steps
|
1
Done
|
Technique to Cut Chicken Chinese-Style: |
|
2
Done
|
Rinse Chicken. |
|
3
Done
|
on Heavy Cutting Board, Set Chicken Breast Side Up. |
|
4
Done
|
Cut in Half Lengthwise, Veering Slightly to One or Other Side of Breastbone and Backbone; You Will Have Separated the Chicken Completely in Half. |
|
5
Done
|
Remove and Discard Backbone (optional). |
|
6
Done
|
Raise Each Leg Up Slightly from Breast Section; Cut Through Ball and Socket Joint to Remove Each Leg. Cut Through Knee Joint of Each Leg Separating Drumstick and Thigh. |
|
7
Done
|
Pull Each Wing Away from Breast, Cutting Through the Joint Next to Breast. |
|
8
Done
|
Cut Each Drumstick, Thigh and Breast Piece Crosswise Into Three Pieces, Cutting Completely Through Bones. |
|
9
Done
|
Cut Each Wing Into Two Pieces. |
|
10
Done
|
You Should End Up With 22 Small Serving-Size Pieces. |
