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Asian (Chinese, Korean) cutting of fowl - WTH?
Posted on 9/1/21 at 9:04 pm
Posted on 9/1/21 at 9:04 pm
It seems it doesn't matter if I get duck from the Chinese place or fried chicken from the Korean place, but these Asians go total Benihana on the birds. 
What I mean by that is they just seem to randomly chop into chunks. They don't make nice clean sections like the typical wing, leg, breast, etc. These chunks suck because they have random sized bone fragments all over. It makes eating annoying.
Does anyone prefer, enjoy, understand this method of preparing fowl?
What the hell?
What I mean by that is they just seem to randomly chop into chunks. They don't make nice clean sections like the typical wing, leg, breast, etc. These chunks suck because they have random sized bone fragments all over. It makes eating annoying.
Does anyone prefer, enjoy, understand this method of preparing fowl?
What the hell?
6
Posted on 9/2/21 at 12:55 am to Smeg
Most Asian countries cut chicken and other meats like that. I don't like it but I think its because they don't eat in quantity like we do
Posted on 9/2/21 at 8:55 am to Smeg
I think the reasoning for cutting like that is to allow for more surface area to be seasoned and penetration. Asians don’t hold back when seasoning their food.
Posted on 9/2/21 at 9:29 pm to PeteRose
Equal sizes cook equally.
Posted on 9/2/21 at 9:41 pm to Smeg
I got a bowl of chicken and sausage gumbo in a soul food place that had the chicken chopped like that. Random chunks of bone, meat, cartilage, and skin. Was not a fan.
I suspect some cultures chop it like that to make it easier to eat all the cartilage, skin and fat that we usually toss out.
I suspect some cultures chop it like that to make it easier to eat all the cartilage, skin and fat that we usually toss out.
Posted on 9/2/21 at 9:42 pm to Smeg
When I was in Brazil, fried chicken was like that too. It kind of reminded me of old-school fried chicken TV dinners.
Posted on 9/3/21 at 10:20 am to Smeg
I've been asking about this for years. It's not just the Asians, and not just chicken. Jamaicans do that to chicken and goat as well. No surgical butchering into identifiable parts. When it comes to bones, skin, and cartilage it's just "eater beware."
It's like rather than butcher the animal for cooking, they were chopping it up to hide the body.
It's like rather than butcher the animal for cooking, they were chopping it up to hide the body.
Posted on 9/3/21 at 11:55 am to Smeg
I've been to china and experienced this several times at different restaurants while I was there. I don't know the reasoning to chop meat that way, other than what someone else posted about surface area. I also assume that more exposed bone and marrow adds to the flavor of the dish if it's saucy or soupy.
It made it a bit of a chore to eat. According to my colleagues (from China), you just put the whole chunk of meat in your mouth and chew around the bone, then spit out the bone on your plate. It was kinda gross.
It made it a bit of a chore to eat. According to my colleagues (from China), you just put the whole chunk of meat in your mouth and chew around the bone, then spit out the bone on your plate. It was kinda gross.
Posted on 9/3/21 at 12:43 pm to SUB
It is just our circle. I was eating longan the other day and you crack open the outer part and put the fruit in your mouth and you eat around the seed
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