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Thread: Thin sliced chicken - for Chinese Dishes

  1. #1
    joelpk Guest

    Default Thin sliced chicken - for Chinese Dishes

    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

  2. #2
    Jerry Avins Guest

    Default Re: Thin sliced chicken - for Chinese Dishes

    On May 2, 4:31*pm, joelpk <jkol...@gmail.com> wrote:
    > 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!


    Is your knife as sharp as theirs?


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

  3. #3
    M. JL Esq. Guest

    Default Re: Thin sliced chicken - for Chinese Dishes

    Jerry Avins wrote:

    > On May 2, 4:31�pm, joelpk <jkol...@gmail.com> wrote:
    >
    >>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!

    >
    >
    > Is your knife as sharp as theirs?
    >
    >
    > Jerry


    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

  4. #4
    joelpk Guest

    Default Re: Thin sliced chicken - for Chinese Dishes

    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



    >
    > Is your knife as sharp as theirs?
    >
    > Jerry
    > --
    > Engineering is the art of making what you want from things you can get.



  5. #5
    David Storm Guest

    Default Re: Thin sliced chicken - for Chinese Dishes



    "joelpk" wrote in message
    news:[email protected]...

    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..



  6. #6
    Rane at Arabian Knits Guest

    Default Re: Thin sliced chicken - for Chinese Dishes

    In article
    <[email protected]>,
    joelpk <[email protected]> wrote:

    > Help!


    It is easiest to cut meat thinly if it is partially or completely
    frozen. That's how I do it.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  7. #7
    jmcquown Guest

    Default Re: Thin sliced chicken - for Chinese Dishes


    "Jerry Avins" <[email protected]> wrote in message
    news:[email protected]...
    > On May 2, 4:31 pm, joelpk <jkol...@gmail.com> wrote:
    >> 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!

    >
    > Is your knife as sharp as theirs?
    >
    >
    > Jerry
    > --
    >

    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


  8. #8
    Janet Bostwick Guest

    Default Re: Thin sliced chicken - for Chinese Dishes

    On Mon, 2 May 2011 17:25:07 -0400, "jmcquown" <[email protected]>
    wrote:

    snip
    >>

    >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


    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

  9. #9
    jmcquown Guest

    Default Re: Thin sliced chicken - for Chinese Dishes


    "Janet Bostwick" <[email protected]> wrote in message
    news[email protected]..
    > On Mon, 2 May 2011 17:25:07 -0400, "jmcquown" <[email protected]>
    > wrote:
    >
    > snip
    >>>

    >>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

    >
    > 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



    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


  10. #10
    Janet Bostwick Guest

    Default Re: Thin sliced chicken - for Chinese Dishes

    On Mon, 2 May 2011 20:45:01 -0400, "jmcquown" <[email protected]>
    wrote:

    >
    >"Janet Bostwick" <[email protected]> wrote in message
    >news[email protected]..
    >> On Mon, 2 May 2011 17:25:07 -0400, "jmcquown" <[email protected]>
    >> wrote:
    >>
    >> snip
    >>>>
    >>>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

    >>
    >> 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

    >
    >
    >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


    Thanks, saved and planned for.
    Janet US

  11. #11
    M. JL Esq. Guest

    Default Re: Thin sliced chicken - for Chinese Dishes

    Janet Bostwick wrote:

    > On Mon, 2 May 2011 20:45:01 -0400, "jmcquown" <[email protected]>
    > wrote:
    >
    >
    >>"Janet Bostwick" <[email protected]> wrote in message
    >>news[email protected]..
    >>
    >>>On Mon, 2 May 2011 17:25:07 -0400, "jmcquown" <[email protected]>
    >>>wrote:
    >>>
    >>>snip
    >>>
    >>>>Partially freeze the chicken; it's much easier to slice into thin strips.
    >>>>
    >>>>Walnut-sesame Chicken Strips
    >>>>
    >>>>2 whole chicken breasts, halved


    >>>>
    >>>>Place chicken on foil-lined baking sheet and partially freeze for 30
    >>>>minutes. Slice paper-thin.

    >>
    >>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

    >
    >
    > Thanks, saved and planned for.
    > Janet US


    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

  12. #12
    Janet Bostwick Guest

    Default Re: Thin sliced chicken - for Chinese Dishes

    On Mon, 02 May 2011 19:12:01 -0700, "M. JL Esq." <[email protected]>
    wrote:
    snip
    >
    >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.


    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

  13. #13
    M. JL Esq. Guest

    Default Re: Thin sliced chicken - for Chinese Dishes

    Janet Bostwick wrote:

    > On Mon, 02 May 2011 19:12:01 -0700, "M. JL Esq." <[email protected]>
    > wrote:
    > snip
    >
    >>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.

    >
    >
    > 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


    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

  14. #14
    Landon Guest

    Default Re: Thin sliced chicken - for Chinese Dishes

    On Mon, 02 May 2011 19:22:50 -0700, "M. JL Esq." <[email protected]>
    wrote:

    >One of my top ten favourite foods is a ground chicken and shrimp meat
    >ball, i originally got the recipe from a Korean source.


    I would love to have that recipe if you'd like to post it.

    TIA

  15. #15
    spamtrap1888 Guest

    Default Re: Thin sliced chicken - for Chinese Dishes

    On May 2, 1:31*pm, joelpk <jkol...@gmail.com> wrote:
    > 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.
    >


    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.

  16. #16
    spamtrap1888 Guest

    Default Re: Thin sliced chicken - for Chinese Dishes

    On May 2, 7:12*pm, "M. JL Esq." <jpsti...@isp.com> wrote:
    > Janet Bostwick wrote:
    > > On Mon, 2 May 2011 20:45:01 -0400, "jmcquown" <j_mcqu...@comcast.net>
    > > wrote:

    >
    > >>"Janet Bostwick" <nos...@cableone.net> wrote in message
    > >>news[email protected]..

    >
    > >>>On Mon, 2 May 2011 17:25:07 -0400, "jmcquown" <j_mcqu...@comcast.net>
    > >>>wrote:

    >
    > >>>snip

    >
    > >>>>Partially freeze the chicken; it's much easier to slice into thin strips.

    >
    > >>>>Walnut-sesame Chicken Strips

    >
    > >>>>2 whole chicken breasts, halved

    >
    > >>>>Place chicken on foil-lined baking sheet and partially freeze for 30
    > >>>>minutes. *Slice paper-thin.

    >
    > >>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'tknow
    > >>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

    >
    > > Thanks, saved and planned for. *
    > > Janet US

    >
    > 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.


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

  17. #17
    Sqwertz Guest

    Default Re: Thin sliced chicken - for Chinese Dishes

    On Mon, 2 May 2011 13:40:18 -0700 (PDT), joelpk wrote:

    > 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


    Uh, have you tried cutting in a different direction in relation to the
    grain(s)?

    -sw

  18. #18
    M. JL Esq. Guest

    Default Re: Thin sliced chicken - for Chinese Dishes

    Landon wrote:
    > On Mon, 02 May 2011 19:22:50 -0700, "M. JL Esq." <[email protected]>
    > wrote:
    >
    >
    >>One of my top ten favourite foods is a ground chicken and shrimp meat
    >>ball, i originally got the recipe from a Korean source.

    >
    >
    > I would love to have that recipe if you'd like to post it.
    >
    > TIA


    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-dram...-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


  19. #19
    projectile vomit chick Guest

    Default Re: Thin sliced chicken - for Chinese Dishes

    On May 2, 3:31*pm, joelpk <jkol...@gmail.com> wrote:
    > 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!


    Sharpen your knife.

  20. #20
    projectile vomit chick Guest

    Default Re: Thin sliced chicken - for Chinese Dishes

    On May 2, 9:12*pm, "M. JL Esq." <jpsti...@isp.com> 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.


    Or, in a restaurant, trying to stretch the food costs....

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