The Chicken Breast Affair.
Why did the chicken cross the road? Some say, “to get to the other side” (sound like the “ Twilight Zone” other side, doesn't it?). Some say,” to catch the bus.” Some say, “ to chase the handsome rooster”. There are so many answers, yet none of them is more correct than the other. But, I know why the chicken crosses the road, to run away from me! To run away from my sharp cleaver, to be exact.
Every week, I have to clean and then cut almost 600 pounds of chicken breasts. One side of a chicken breast weigh roughly a pound. Each chicken has two breasts. So,mathematically speaking, I butcher nearly 300 innocent chickens a week. Some say ( this again) , I am the chickens’ murderer. At best, I promote cruelty to animals, namely chickens. But hey, I don’t like to picture myself as a mass murderer (who does? ), so I say, I help those poor chicken get to heaven. Sound better right?
Well, to make a short story stay short, I will briefly explain what I do to those chicken breasts and what happen to them in the process from being raw chicken breasts to yummy chicken dishes in the restaurant where I work. I have to warn you though, you might not be able to see your General Tao’s Chicken or KungPo Chicken in the same way again.
Chicken breasts arrive at the restaurant, in boxes. Each box, weight precisely 40 pounds. If we were to get fat chickens with super large, triple D, rated R chicken boobies, the box would contain fewer chicken breasts. Less work for me. If the chickens happen to be skinny ones, more like an a A cup breast (there aren't such thing as flat chested chicken are there? ), each box would have more breasts in it. In other words more work for me, to clean them.
First, I had to place the chicken breasts in the two compartments food prep sink and let the faucet water throughly run through them. The running water help to clean the slippery slime around the chicken breasts. “Slippery slime? What are you talking about?” you might ask. Oh ya, trust me, there is slippery slime. The grocery stores employs a different method to clean them, before placing those chicken breasts in their packaging in order to make them look more presentable to you when you browse the meat shelves.
Then, I trim all of the visible, unsavory, ugly-looking fat around the chicken breasts. ( I wish, I could do that to my own unsavory ugly looking fat, have a lots of that).After that, I cut them into several different sizes:
- Nugget size pieces, for Sweet and Sour Chicken dish or General Tao’s Chicken dish.
- Thinly slices, for any stir fried dishes, like KungPo Chicken or Szechuan Chicken
- Fillet, for Almond Chicken or Teriyaki Chicken dish.
Then, I marinate the chicken slices before storing them in the refrigerator. That way they are ready to be stir fried with different vegetables and sauces to create one of the restaurant’s stir fried dishes. I deep fry the nugget pieces and the breast fillets. Then let them cool to room temperatures before storing them in the refrigerator. The cook will deep fried them again to the correct temperature before he adds some sauce to them to be served as Sweet Sour Chicken or Almond Chicken. Now, the chicken breasts are no longer breasts, they are part of the delicious dishes we serve at the restaurant.. Pictures of a few dishes I mentioned are on the following page.