While intact thighs or whole legs are great for grilling or stews, they don't work for stir-fried and pan-fried preparations. It'd possible to buy boneless skinless thighs, but without the skin, the meat tends to dry out easily, and finding boneless skin-on chicken thighs in the US can...
However, if you’re going to make a grilled chicken chop as in this recipe, you have the option to leave the skin-on on removing it. Here are the steps to prepare the chicken chop from scratch: First, clean the deboned chicken thigh with water, drain and pat dry. Most of the ...
Skinless chicken breast is the leanest option and easy to slice up for the wok, but if you prefer deboned, skinless chicken thighs, it works well too. Cut the pieces thin and uniformly for even and fast cooking. To use leftover cooked chicken or sliced rotisserie chicken for this recipe,...
Pass the deboned chicken meat through the meat grinder fitted with the large grind disk. This is the first grind, which breaks up the chicken and allows it to be mixed with the other ingredients. It also mixes the dark meat and organ meat with the white meat. Sausage is all about evenl...