Recipe for chinese chicken fried rice

How to Prepare / Make / Cook - ?Recipe for chinese chicken fried rice

Deboning a chicken breast is done easily with just a few strokes of a good sharp knife.

Tear off and discard the skin and fat. Cut or tear away and discard any loose membrane or excess fat from the cavity. Rinse the breast in water and pat dry with paper towels.

Lay the breast, bone side up, on a cutting board and with the tip of your knife or with kitchen or with kitchen scissors cut into and through the center bone, splitting the breast in two.

Lay the breast half, bone side down, on the cutting board. Make a slash through the meat at its thinnest part over the rib cage. Do not cut through the rib bones.

Insert your index finger into the slash and run it up to the center bone, keeping it close to the bone and loosening the flap of meat from the bones underneath.

If necessary, use the tip of the knife to loosen the meat from the bones. Lift the meat from the bone and set it back down on the cutting board. Pull the tenderloin free from the larger fillet. (If it is still attached to the breast bone, cut around the membrane that holds it in place.) Repeat with the other pieces.

You should now have four pieces of meat, two fillets and two tenderloin strips. Save the bones to make Chinese chicken broth (page 64) or place in a bag and freeze for later use.

Cut and trim away any peripheral fat and membrane. I do this by using my hand to spread the membrane to the sides and them trimming it with the tip of my knife.

Place the tenderloin on the cutting board and grasp between your fingers the end of the tendon that runs from one end of the meat, where it is clearly visible, into the meat. If it is slippery, use a piece of paper towel for a better grip. Using the edge of the knife blade, lightly scrape the tendon to expose enough for a good grip. Hold the knife down on the meat and pull the tendon out toward you. The knife will hold the meat in place while the tendon is neatly extracted.