Do you cook your chicken twice?

No.
Once.
Frozen raw chicken fillet.

What if you’re making chicken and dumplings or chicken casserole @rebbel?

I eat raw pork, what do you think?

What does “making a chicken” mean?
It’s already a chicken (in fillet form).
Dumplings I don’t make (don’t know what they are (I’ll have a look)).

Using chicken as part of a dish.

Chicken and Dumplings. Cut up your chicken. When it’s half frozen it’s much easier to cut.
Add a box or can of chicken or beef broth to a sauce pan.
Add chicken.
Season to taste.
Begin simmering.
Make dumplings…Mix water or milk with Buisquick in a bowl until the consistency is like biscuit dough.
Make small, round balls and drop them in the broth.
They’ll float, then when one side is done They’ll roll over.
Simmer a while longer then it’s done.

Depends on how I’m cooking it.

In an egg roll or dumpling, once.
In a quiche, twice.

Why twice in a quiche @raum?

Eggs cook faster than chicken.

My eggrolls or dumplings with pork and/or chicken get cooked twice, once via pan sear, then steamed.
For me it’s a food safety issue.

@KNOWITALL For dumplings you’re supposed to pan sear and then add water and cover to steam. But I would consider that one cooking.

In egg rolls I do cook the meat twice! Lol. I don’t deep fry my homemade egg rolls, so I think I will keep doing it how I do it.

Funny, there is a Chinese dish called twice cooked pork.

I “twice cook” pork ribs. I boil them then remove the broth and brown them in the pork fat. My ex boyfriend used to boil ribs snd then grill them.

Chinese dumplings I steam and then brown them.

It’s funny that a Vietnamese person was teasing you about cooking meat twice.

When I’m pretty sure most Vietnamese cook their pork twice.

I would fry egg rolls if I made them. But I don’t make them. But if I did make them they wouldn’t have any meat in them.

I think cooking stuff twice goes back to when the cooks would use left over cooked turkey or chicken to make soups and stews for the next day.

@raum I use a seperate professional steamer so I don’t have to stand over the stove top. I have no patience. Haha!

@KNOWITALL That’s funny!

You think you’re impatient because you use a steamer.

I think I’m lazy because I don’t want to wash two things. :P

I cook my protein once.
I don’t know of anyone who does this.
It gets chewy if you double cook it and you lose all the moist juices that would blend into the rest of the end result.

it all depends on what you are cooking as has been said.

Am I in an alternate universe?

Wait until you hear about Chicken Sashimi

I completely agree with the twice cooking often comes from making soup or broth for another part of a meal and then using the meat again. If not cooked again, it’s at minimum heated up again.

I usually make egg rolls vegetarian, but they do taste better with meat in my opinion. Usually, when I make Chinese food at home it never tastes the same as the restaurants, It’s more of a made up conviction and I’m using leftovers. Leftover rice for fried rice and throw in leftover meat and veggies that need to be used.

@raum…couldn’t you half cook the chicken in the omelet dish then throw your eggs and cheese over that?

(I mean the quiche pan. The one you cook it in.)

@Dutchess_III I cook it a titch underdone.

@JLeslie I was taught to preboil the pork in water. Fish out any foam. Until the water is clear. Then cook it on the pan.

It’s common to remove “unclear water” or “nước đục” when cooking pork.

For many recipes, you are cooking the chicken first to seal the moisture in the meat because you do not want it running out of the chicken and into the other ingredients. People who cook employ a variety of techniques depending on what they are making. It is simplistic to say cook it first or don’t cook it first.

@raum I remove the foam too. For the pork I usually make the broth into red pozole soup.

Chicken I use the broth to cook rice for paella or make a soup. I like simple broth with not much else, so I don’t even need to add much. I’ll eat it with the veggies that I cooked the chicken with. Once in a blue moon I add some matzoh balls.

@JLeslie How interesting. I didn’t realize that was a common practice elsewhere.

@raum When I make chicken soup (with turkey wings as my mother taught me) I skim off the foam as it cooks too.

Huh! I never saw any of my friends’ parents do this. (Mostly Caucasian and Hispanic growing up.)

Overcooking chicken doesn’t seal in any juices. It boils them out. Have you ever been given a piece of overcooked chicken? Dry. Omg so dry!

Breading seals in the juices.

@Dutchess_III Twice-cooked isn’t necessarily over-cooked. Have you ever had twice fried chicken? That shit is bomb.

I am.only.referring to chicken that is one of the ingredients in a meal, like a casserole, not as chicken as THE meal.

@raum Dumpling’s are worth it!!! I’m a little obsessed with some Asian foods, like curry, gyoza and my Jasmine rice. I watched a whole show just on how to make Kim Chi….haha!

You know how to make kimchi? Dinner with banchan at @KNOWITALL ‘s, everyone!

@raum Theoretically but I haven’t tried! Ha! I do love it though.

@KNOWITALL You must remedy that post haste—and report back!

Partay @KNOWITALL‘s!

@raum I’m not sure suburbia can handle my burying kimchi barrel’s in my backyard, my friends. It’s a rather smelly procedure, I hear.

@KNOWITALL My Korean friends aren’t that hardcore either. They just stick it in a jar. :)

@raum Okay, I’ll try it. Just need to get some fish sauce, hopefully this weekend. I’ll let you know how it goes. I can pickles and everything else, why not.

I can’t pickles.

@Dutchess_III haha, smarty-pants!

LOL!

I can’t pickles either. :(