"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 11-01-2005, 05:50 PM   #1
Assistant Cook
 
Join Date: Nov 2005
Location: NJ
Posts: 10
First Post! Preparing Chicken for Stir Fry?

I work 12-22 so I normally eat at the cafeteria. But I am recently married, so I need to start cooking alot more at home. Hopefully this forum will help us feed ourselves well.

To prepare chicken for a stir fry (or even a salad), do I just take a raw breast (cleaned and dried) and cut it into small pieces? I thought it took longer to cook chicken then some of the times I am seeing in recipes for stir fry. I am assuming the short times come from cutting the chicken into smaller parts.

I'd like to have it clarified...am I am starting with a regular piece of boneless breast and cutting the raw meat into smaller pieces? Is it easy to cut a raw piece of chicken? I used to cook whole pieces and cut them up afterwards.

Thanks and hello.

__________________

__________________
Live Hard!
2 Bar is offline   Reply With Quote
Old 11-01-2005, 05:57 PM   #2
Head Chef
 
htc's Avatar
 
Join Date: Sep 2004
Location: USA,Oregon
Posts: 1,302
Yes it's very easy to cut and cook raw chicken breast. As for the quick cooking time, it's because you have the heat on very high for stir fry.


Welcome to DC!!
__________________

__________________
htc is offline   Reply With Quote
Old 11-01-2005, 05:58 PM   #3
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Welcome to the site! You will have no trouble cutting up the chicken breast. I have found that if I leave them just the teensiest bit frozen when I cut them up I can make them look a bit neater than otherwise, but it really doesn't matter.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 11-01-2005, 06:11 PM   #4
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
The chicken cooks rather quickly so you can do as Alix does with the slightly frozen but it is not totally necessary. You need to be sure the chicken is completely done and I'm afraid that partially frozen will make the cooking time longer than necessary. You will quickly learn when the chicken is done - just be sure no pink juices flow and there is no pink in the middle of the chicken - if there is just cook a bit longer. If you cook it too long the chicken maybe tough and you will know the next time. It will still be edible but you will know.

Remember when handling raw chicken - cut the chicken then immediately go to the sink and wash your hands, knife, and cutting board. Bacteria is easily and quickly spread if you start touching a lot of things with raw chicken on your fingers. That goes for wiping your hands on a dish towel before washing them also. If you have to touch things then be sure to wash with hot soapy water. I wash my pepper mill quite frequently due to this.

The same goes for any raw meat or fish.

And remember when you stir fry that is what you are doing - stirring your ingredients while frying. You can stir fry veggies first then remove them then add your chicken and stir fry last.

Good luck and welcome to the site.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 11-01-2005, 06:57 PM   #5
Sous Chef
 
Brooksy's Avatar
 
Join Date: Aug 2004
Location: I'm an Aussie, mate...
Posts: 665
Send a message via MSN to Brooksy Send a message via Skype™ to Brooksy
G'day 2 Bar & welcome from DownUnder.

When stir frying, we actually do ours the opposite to Elfy, We do our meat, in this case chicken first, remove it from the wok then do the veges, adding the meat back when the veges and sauce are done.

We thinly slice the chicken breast, rather than cutting into small pieces and do it in small portions to keep the wok temp high.

Slicing is easier done slightly frozen(just firm), then set aside (duly protected - even in the fridge) while the other ingredients are prepared. This allows for defrosting.

Cleanliness is paramount as Elfy iterated, we use a separate cutting board and knife to prepare the chicken and also latex gloves.

Stir fries are great - don't forget the noodles.

Sweet chilli sauce & soy sauce are a fav over here.
__________________
Brooksy
Taking off and flying are optional. Landing is mandatory
Brooksy is offline   Reply With Quote
Old 11-01-2005, 08:58 PM   #6
Executive Chef
 
Piccolina's Avatar
 
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
Quote:
Originally Posted by Alix
Welcome to the site! You will have no trouble cutting up the chicken breast. I have found that if I leave them just the teensiest bit frozen when I cut them up I can make them look a bit neater than otherwise, but it really doesn't matter.
I do this too, it also works well if you're using pork loin or turkey breast instead of chicken in your stir fry.

A big welcome to DC, 2 Bar!
__________________
Jessica

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Old 11-01-2005, 09:34 PM   #7
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Welcome to the board!

I used to make lots of stir-fry when I was single. I always used chicken thighs that I boned and skinned, then froze in ziplock baggies.

If you let the chicken (this works for both breasts and thighs) partially thaw before you cut it, you'll find that you should be able to cut the meat paper-thin.

After it's sliced, I drop my meat into a marinade of soy sauce, garlic, and ginger that I made prior to slicing the meat. I immediately wash my hands, knife, and cutting board. I then prep the remaining ingredients while the meat marinates.

I've never had a problem with undercooked meat, as the meat thaws completely in the marinade, and being paper-thin, cooks completely in a minute or two.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 11-02-2005, 01:39 PM   #8
Assistant Cook
 
Join Date: Nov 2005
Location: NJ
Posts: 10
Thanks all.With high heat, will the outside of the chicked cook before the insides? Or will it cook evenly if I cut it thin enough?
Thanks mods for moving this to the correct forum. I didn't see it before.
__________________
Live Hard!
2 Bar is offline   Reply With Quote
Old 11-02-2005, 03:07 PM   #9
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,281
2 bar

Chicken stir fry works well when the chix is sliced into pieces maybe 1/4 of an inch thick and 1x1 inches. Allows for quick, even cooking when so thin. And it is easier to slice (as others have pointed out) if the chicken is just a tiny bit still frozen. It will thaw really quickly, esp. if you marinade like Allen suggests (gives the chix better flavor).

Others cube their chicken into maybe 3/4 to 1 inch cubes.

The most important thing is to make the pieces of chicken as evenly-sized as possible, so they all cook in the same amount of time.

And I'll also agree heartily about sanitary procedures with raw chicken (or poultry or meat). But, you said you washed the chicken first, I might point out that the USDA says that that is both unnecessary and can be unsafe. Bacteria is killed by cooking, not by rinsing. So by washing the chicken you are not making the chicken more safe to eat, you are actually contaminating your sink and anything the rinsing water touches. If you rinse the chicken, you should immediately decontaminate the sink and counters or anywhere that got spashed or you'll cross-contaminate.

More on that
__________________
jennyema is offline   Reply With Quote
Old 11-02-2005, 03:15 PM   #10
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by jennyema
2 bar

Chicken stir fry works well when the chix is sliced into pieces maybe 1/4 of an inch thick and 1x1 inches. Allows for quick, even cooking when so thin. And it is easier to slice (as others have pointed out) if the chicken is just a tiny bit still frozen. It will thaw really quickly, esp. if you marinade like Allen suggests (gives the chix better flavor).

Others cube their chicken into maybe 3/4 to 1 inch cubes.

The most important thing is to make the pieces of chicken as evenly-sized as possible, so they all cook in the same amount of time.

And I'll also agree heartily about sanitary procedures with raw chicken (or poultry or meat). But, you said you washed the chicken first, I might point out that the USDA says that that is both unnecessary and can be unsafe. Bacteria is killed by cooking, not by rinsing. So by washing the chicken you are not making the chicken more safe to eat, you are actually contaminating your sink and anything the rinsing water touches. If you rinse the chicken, you should immediately decontaminate the sink and counters or anywhere that got spashed or you'll cross-contaminate.

More on that
Regarding sanitation, one of the easiest, cheapest, and best ways to do this at home is to buy a jug of multi-quat sanitizer concentrate and an all-pupose spray bottle. You then dilute it with water and spray and wipe. It's cheaper than using the commerical products in the stores.
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:32 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.