Ken Hom

Splitting Horizontally

Parallel-Cutting

Appears in
Chinese Technique
Chinese Technique

By Ken Hom

Published 1981

  • About
Similar to Western butterflying, this technique is used to split a flat piece of food into two thinner pieces, which are then used to wrap around a stuffing. Freeze the meat partially to stiffen it (10 to 15 minutes) before you begin.
  1. Hold the cleaver parallel to the cutting board. With a gentle sawing motion, cut into the edge of the piece of food. Continue cutting, keeping the blade parallel to the board.

  2. Stop cutting before the food separates into two pieces; leave about ¼ inch. The meat should unfold like a book.