Thin sliced chicken - for Chinese Dishes

On May 2, 9:29?pm, Dan Abel wrote:

My bad. I thought this was regarding the op:

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

For deep frying, paper thin slices require less oil, but more time
spent frying.
 
On Mon, 2 May 2011 13:31:08 -0700 (PDT) in rec.food.cooking, joelpk
wrote,

The way Ming Tsai does it - flat side of breast on the cutting
board, Chinese cleaver style knife held horizontal and just slightly
above the board, slice horizontally while pushing the meat with the
other hand.
 
Yes. I washed dishes in a Chinese restaurant for a year when in
college, and the cook told me it was much easier to slice beef and
chicken thin if it is partially frozen. I was not involved in any of
the food preparation other than washing Bok Choy and putting mustard
into those plastic To Go containers. One thing they did that was
really cool was every night after the supper rush was over (about 9PM)
everybody in the restaurant would sit down in the back and the cooks
would throw a meal together for us. Also, after the restaurant closed
and I clocked out, all the employees were allowed a free beer and we
sat around and drank a beer. Great place to work.
 
On Mon, 02 May 2011 21:25:34 -0700, "M. JL Esq."
wrote:


Thanks! It sounds like it could also be used as a "burger" of sorts.
It might even be good served that way as well.

I'm going to have to try that soon. I've been looking for a new taste
to enjoy. You may have just given it to me.
 
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