Buzz
Cooking chicken and duck is not difficult, but efficiently deboning the meat for clean, attractive, and quick preparation for complex dishes is a challenge for many.
During our visit to Sing BBQ for hotpot and barbecue, we observed how neatly the chicken was deboned and separated for convenient grilling, before being meticulously seasoned.
Experience Singapore-style buffet hotpot and barbecue at Sing BBQ
Unraveling the Secrets of Swift Poultry Deboning
Deboning chicken for swift, tidy, and appealing results is not as daunting as it may seem.
Extracting the Chicken Thighs
For this step, flip the chicken onto its back and locate the joint between the thighs. Use your hand to feel for the bone joint and then cut precisely through it to separate the thigh from the chicken body.
Separate the chicken thigh.
Continue using a knife to cut the middle of the joint between the chicken thigh and drumstick (or the meat on top of the chicken thigh), dividing them into two separate parts.
Detach the chicken wing section.
Similar to before, use a knife to cut the middle of the joint between the wing bone and chicken body to separate the wing section. There is a joint on the chicken shoulder connecting the upper and lower parts of the wing; cut that joint to neatly and aesthetically divide the chicken wing into two parts.
If you're craving a flavorful and convenient buffet experience, tired of the usual Japanese and Korean grills, why not gather your friends and head over to Sing BBQ for a refreshing change!
>>> Check out Sing BBQ's latest offer with up to 25% off this month!
Visit Sing BBQ at 90 Láng Street, Đống Đa district.
By Hải Thanh.
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