Can anyone point me to a video or at least illustrated instructions on how to butcher a cooked chicken, Chinese Style?
I've attempted this feat about 15 times after observing the pros do it at the Chinese BBQ shops with some success. However, I never seem to get the thigh area right. I can get the wings done and split in half. The backbone I do well. The breasts I do well. I think my problem is knowing where to cleave the chicken to separate the thingh from the rest of the bird.
Even harder is butchering the chicken bonelessly - this is often popular with Hainan Chicken preparations (a la Singapore) but this looks fantastically difficult. I wish I knew how to do this.
Any guidance on this would be much appreciated.
I would pay good money for a class just to learn how to do this and practice on say, 20 chickens!
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