Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking

Chinese Chicken

Butchering Chicken... Chinese Style


Home Cooking

Butchering Chicken... Chinese Style

jhleung | Aug 17, 2007 09:52 AM

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!


Want to stay up to date with this post?

Recommended From Chowhound