Thin sliced chicken - for Chinese Dishes

A

AZn gUrLiE

New member
I am trying to figure out how Chinese restaurants slice chicken
breasts for dishes such as chicken and mushrooms and chicken and
spinach.

I have tried slicing the breast by cutting as though I was cutting a
hot dog to make little round slices i.e. knife is perpendicular to
the long side of the breast - but it never looks the same.

Help!

Joel
 
On May 2, 4:31?pm, joelpk wrote:

Is your knife as sharp as theirs?


Jerry
--
Engineering is the art of making what you want from things you can get.
 
Jerry Avins wrote:


You beat me to the obvious Jerry:)

I thin slice raw chicken for stir fry but prefer to poach chicken breast
for salad and then, when fully cooked, cut into medium dice for
marinating and serving with a green salad.
--
JL
 
Probably not, but what I feel is different is that the resturaunts
chicken pieces has lines running on the flat side, sort of like the
slices were from the cutting in the other direction
 
"joelpk" wrote in message
news:e1653515-5258-405c-b75c-3e8322c4a130@h12g2000pro.googlegroups.com...

I am trying to figure out how Chinese restaurants slice chicken
breasts for dishes such as chicken and mushrooms and chicken and
spinach.

I have tried slicing the breast by cutting as though I was cutting a
hot dog to make little round slices i.e. knife is perpendicular to
the long side of the breast - but it never looks the same.

Help!

Joel

--------------

Put the chicken breast in the freezer until slightly frozen then slice it.

Stormy..
 
"Jerry Avins" wrote in message
news:34f5e6b6-06c2-4e25-8620-42ed6d7190cb@q32g2000yqn.googlegroups.com...
Partially freeze the chicken; it's much easier to slice into thin strips.

Walnut-sesame Chicken Strips

2 whole chicken breasts, halved
1 c. finely chopped walnuts
1 c. sesame seeds
2 egg whites
1/4 c. milk
1/4 c. cornstarch
2 tsp. salt
1 tsp. sugar
2 Tbs. sherry
4 c. vegetable oil

Place chicken on foil-lined baking sheet and partially freeze for 30
minutes. Slice paper-thin. In a pie pan, combine nuts with sesame seeds.
Combine egg whites, cornstarch, milk, salt and sugar in a small bowl. Stir
to make a stiff batter. Add sherry and stir until blended.

Dip chicken strips into batter, then roll in sesame/nut mixture to coat.
Place on baking sheet in single layer and let 'set' for about 30 minutes.
Heat oil in deep skillet or wok to 300 degrees. Fry chicken strips 4-5
minutes, until golden brown. Drain well and serve immediately.

Jill
 
On Mon, 2 May 2011 17:25:07 -0400, "jmcquown"
wrote:

snip

Jill, I've got a couple of questions. What is meant by whole chicken
breasts, halved. Is that the whole front end of the chicken, left and
right for one whole chicken breast? Or does it mean they way we
usually get the breasts at the store, which is either right or left
side? Then, are the slices made the length of the breast piece? I
think so because the recipe talks of chicken strips. Thanks for your
help. Sounds good.
Janet US
 
"Janet Bostwick" wrote in message
news:p[email protected]...


Mom got this recipe when we lived in Bangkok so I'm guessing things were
sold a bit differently there. Whole chicken breasts are not the way I find
them at the grocery store. They're usually breast halves. I don't know
right or left LOL How about 4 chicken breasts (which are breast halves) in
todays terms? Yes, the slices are made the length of the breast. This
recipe is very rich, given the walnuts and the sesame seeds. Delicious!

Jill
 
Janet Bostwick wrote:



I have a bit of trouble rationalizing the 'paper thin" slices of chicken.

The only reason i can think of for making the slices so thin would be
for the sake of using the thin sliced chicken more as a flavour than a
primary ingredient.

Perhaps in a culture or society were meat is expensive and/or less
commonly used than it is in the modern west then it would be a way to
make a small amount of chicken go a long way.

I would instinctually think to slice the chicken at least 1/4 - 1/2 of
an inch thick.
--
JL
 
On Mon, 02 May 2011 19:12:01 -0700, "M. JL Esq."
wrote:
snip

I've always thought of Asian dishes as flavored with meat or fish. The
meat is not the main player. I have no knowledge that supports that.
Janet US
 
Janet Bostwick wrote:


I have read similar ideas as regards much of Asian cuisine's, from the
most humble to the most exalted.

And from my own experience, fish or seafood in various forms make an
excellent seasoning.

I simply adore cooking with a freshly made fish stock and i keep a tube
of anchovy paste to supplement the occasional oil packed fillets i
purchase to use to season a specific dish.

One of my top ten favourite foods is a ground chicken and shrimp meat
ball, i originally got the recipe from a Korean source.
--
JL
 
On May 2, 1:31?pm, joelpk wrote:

Against the grain. You should be able to see the grain lines running
through the chicken breast. Cut the meat perpendicular to those
lines.

The grain runs different ways in different parts of the breast. I bone
the breast first, then pull out the separate muscle to slice on its
own. Being partly frozen (or mostly thawed) does make it easier to
slice thinly, which makes it faster to cook. Usually the chicken
marinates for some 20 minutes, so it has ample time to thaw
completely.
 
On May 2, 7:12?pm, "M. JL Esq." wrote:

Stir frying is a rapid cooking method. The thinner the meat the
shorter the time needed to cook it.
 
Landon wrote:

Much as the wannabe writer in me would like to embroider an esoteric
back story for my possession of the recipe, how such a gem of culinary
delight came into my possession though obscure and prestigious
circumstance, i actually got it from the English subtitles of a Korean,
locally broadcast television Soap Opera/Mini-Seris:)

A traditional Korean tale of its 1400's Royal court.

About a Cook in the Palace.

Called "The Jewel in the Palace". as the first 2/3 of the 70 part
series takes place mainly in and around the Imperial Kitchens of the
Royal Palace it is not surprising a few hints might be picked up from
it. Based on traditional literature of Korea.

http://www.zoommovie.com/korean-dra...-tv-series-dae-jang-geumepisode-1-70/dvd-1530

One particular episode concerns a sort of graduate theses a bunch of
apprentice cooks have to pass by preparing a dish worthy of the Emperor
of Korea.

The main character prepares these shrimp and chicken balls, using a
mortar and pestle to mash the shrimp and chicken, adding garlic, s & p,
as the basic meat mix, that is then separated into a number of
different amounts, and to some were added ginger and green onions, to
some were added a special vinegar, others had sesame oil and various
other spice combinations including some spice mixes that weren't
specified. The recipe, as such, is given as part of the dialogue of the
character while she is preparing it with help from her assistants,
theirs a sub plot concerning the vinegar (raspberry) & her real mother.

But from that it occurred to me to experiment and do a bit of research.

I prefer a chicken:shrimp ratio of about 40:60.

They can be poached in various stocks, or sauted or grilled and served
with various sauces.

Sometimes when i don't want to go to the work of grinding and seasoning
and making the little balls i just cut up raw, skinless, boneless
chicken breast meat into medium dice and add it to some butter and
garlic and cook till almost done then toss in some shelled & deveined
shrimp and saute till done with some small dice of green onion or shallot.

Finish with a good dollop of white wine and let reduce for a moment.
Serve over rice or noodles.
--
JL
 
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