How to Cut a Whole Chicken Chinese-Style

Ingredients

• One wholeCantonese poached chicken or soy sauce chicken

Instructions

1. 1

   Remove head and neck

   Set the chicken on a cutting board. Cut off the neck where it joins the body, then remove the head if it is attached. Put the head on one side of the platter for decoration, or discard it, and set the neck aside.

2. 2

   Trim the feet

   Cut off the feet at the joints where the drumsticks end. If you plan to serve them, trim the nails and place the feet on the platter beside the head. Otherwise, reserve them for chicken stock.

3. 3

   Split the chicken

   Place the chicken breast-side up and split it in half. When the knife reaches the back, cut one half away along one side of the backbone, straight through the length of the chicken while leaving the tail intact. Cut the backbone lengthwise up through the neck so you have two chicken halves and one backbone piece, with the tail at one end and the neck at the other. A sharp pair of kitchen shears can be used instead of a cleaver.

4. 4

   Trim back pieces

   Cut the neck and backbone into pieces and place them in the middle of the platter. Arrange the more attractive chicken pieces on top, with the tail at the side opposite the head, or save the trimmed pieces for stock.

5. 5

   Separate the legs

   Take one chicken half and cut the skin connecting the thigh to the breast. Fold the thigh and drumstick backwards, then cut through the cartilage joining the thigh to the body. Separate the drumstick from the thigh at the joint. Leave the drumsticks whole if you prefer; otherwise, cut each in half on a slight diagonal. Cut the thighs into ¾-inch pieces. Keep these pieces together and arrange them at the lower end of the platter.

6. 6

   Cut the wings

   Cut both wings off at the joints where the drumettes meet the body. Separate each wing into its flat, drumette and tip, then arrange the pieces near the top of the platter, close to where the head sits.

7. 7

   Slice the breast

   Cut lengthwise to separate the rib section from the breast, then cut each into ¾-inch-wide pieces. Keep the pieces together as much as possible, lifting them from the board with the cleaver and transferring them to the platter.

What is Chinese-style chicken carving?

In many Chinese meals, a whole cooked chicken is cut into serving pieces rather than carved into slices at the table. The pieces are arranged together on a platter, often with the head and tail included when available.

This approach suits Cantonese poached chicken and soy sauce chicken: both are cooked whole, then portioned so diners can choose from the breast, legs, wings and other parts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 34g protein, 0g carbs, 21g fat.

The chicken supplies most of the protein and fat, while this recipe has no added carbohydrate ingredients. Serve a moderate share with rice and vegetables for a more balanced plate.

Start with a cooked chicken

Whole chicken: Use a Cantonese poached chicken or soy sauce chicken that is fully cooked and ready to serve. The method here is for carving, not cooking the chicken.

Platter: Choose one large enough to hold the pieces in separate groups. Keeping the sections together makes the finished arrangement easier to serve.

Work around the joints

Legs: Cutting the skin first and folding the leg back exposes the joint and cartilage. Aim for the joint rather than forcing the blade through bone.

Wings: Find the joint where each drumette joins the body, then separate the flat, drumette and tip at their joints. A sharp cleaver helps make clean cuts.

Keep pieces neat

Breast: Cut the rib section away lengthwise, then make even ¾-inch-wide pieces. Use the cleaver to lift the pieces together so they stay in order as you move them to the platter.

Legs: Cut the thighs into ¾-inch pieces and, if you are not serving the drumsticks whole, halve them with a slight diagonal cut. Firm, deliberate strokes help keep the pieces tidy.

Arrange the platter

Centre: Place the neck and backbone pieces in the middle, then layer the more attractive pieces on top. Set the tail at the opposite side from the head if you are including both.

Group: Arrange the leg pieces at the lower end and the wings near the top. The recipe suggests placing the wings close to the head.

Choose what to serve

Serve the carved chicken as part of a shared meal, with rice and vegetables alongside it. Keeping the pieces grouped lets everyone choose the cuts they prefer.

The neck, backbone, feet and wing tips can be saved for chicken stock if you do not plan to serve them.

Recipe notes & tips

• Use a stable cutting board so the cooked chicken does not shift as you cut.
• Keep the cleaver sharp for controlled cuts through the joints.
• Fold the thigh back to make its joint easier to find.
• Leave the drumsticks whole if that makes serving easier for your group.
• Save unwanted neck, backbone, feet and wing tips for stock.

Variations

• Skip the head: Leave it off the platter if you prefer a simpler presentation.
• Save the trimmings: Reserve the neck and backbone for chicken stock instead of serving them.
• Keep drumsticks whole: Leave them intact for smaller families or young children.
• Use kitchen shears: Cut through the backbone with sharp kitchen shears instead of a cleaver.
• Choose the chicken: Use a whole Cantonese poached chicken or a whole soy sauce chicken.

Common mistakes to avoid

• Forcing through a joint: Fold the leg back and find the cartilage before cutting.
• Moving the chicken: Keep the board stable and hold the bird securely as you work.
• Scattering breast pieces: Lift them together with the cleaver and transfer them as a group.
• Cutting uneven thigh pieces: Aim for pieces about ¾ inch wide.
• Discarding useful trimmings: Set aside the neck, backbone, feet and tips for stock if you do not want them on the platter.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot throughout, or serve chilled if that suits the chicken preparation.

Frequently asked questions