Follow our step-by-step guide to cutting, cubing and shredding meat properly to make your recipe a success.
1. Most cuts of meat are thinly bias-sliced before stir-frying. This ensures maximum tenderness.
2. To bias-slice meat with ease, partially freeze meat or partially thaw frozen meat.
3. Allow about 45 to 60 minutes to partially freeze a 1-inch-thick piece of meat.
4. For other thicknesses of meat, adjust the freezing time proportionately. You want the meat to be firm, but not too hard to cut.
5. Hold a cleaver or chef's knife at a 45-degree angle to the meat and thinly slice it across the grain. If necessary, make bite-size pieces by cutting the slices crosswise.
1. Place the whole chicken breast on a cutting board, skin side up. Starting on one side of the breast, use your hands to pull the skin away from the meat. Discard the skin. Use a thin sharp knife (boning knife) to cut the meat away from one side of the breastbone, as shown. Carefully cut as close to the bone as possible.