Deboning chicken legs
Everybody is always saying that the meat from the chicken-leg is so much nicer for stir-fries than the that from the breast and today I forgot to defrost the fillets I had in my freezer but I did have some chicken-legs in the fridge which I had bought to make stock. So I decided to finally give it a try. I have to say, de-boning the legs was a pain. (even though I didn't have to be that precise because I had too much anyway and still wanted to make that stock, that turned out brilliantly if I say so myself) I didn't like the result at all. The meat was uneven, the cubes weren't cubes but looked like leftover meat or something, with lots of stringy bits, fat and thingies. I was on the verge of giving up and use it for my stock anyway. But I tested a few bits in the pan and really, I didn't notice the stringy bits, it taste quite succulent.
So later that day I made Chicken With Chiles (la zi ji) with it and that was a success. Shit, this means more work from now on! As I'm not sure I want to use chicken breast again. ;-)
If you want to try de-boning chicken-legs you might want to check out this youtube instruction before you start. Not after, like I did: www.youtube.com/watch?v=myt6Gkx77GY