  |
|
|
|
|
The Chinese usually cut chicken or fowl into 2-inch pieces, without boning, which facilitates its handling by chopsticks. An advantage of the 2-inch size is that it makes for an easy cut and more juices and flavor are retained. Cuts can be made with a cleaver or poultry shears. Chefs insist that there is a difference in the texture of foods prepared with mechanical devices and do not favor these conveniences for preparing meats when possible.
|
.