I'm a fan of BBQ'd chicken, which the local supermarket prepares on a
rotisserie. First thing consumed is the dark meat. The remaining white meat
gets cut into chunks for stir-fry. However, I find that the meat just falls
apart as I'm stirring. The results still tastes good, but is simply not as
satisfying as a stir-fry with the meat in chunks. Since I've stir-fried chicken
from raw before, I know that it doesn't have to be like that. Is the problem as
simple as the fact that the meat is already cooked before stir-frying? If so, I
think using the remaing meat for soup would be a better alternative.

"Dubious Dude" > wrote in message
...
> I'm a fan of BBQ'd chicken, which the local supermarket prepares on a
> rotisserie. First thing consumed is the dark meat. The remaining white
> meat
> gets cut into chunks for stir-fry. However, I find that the meat just
> falls
> apart as I'm stirring. The results still tastes good, but is simply not
> as
> satisfying as a stir-fry with the meat in chunks. Since I've stir-fried
> chicken
> from raw before, I know that it doesn't have to be like that. Is the
> problem as
> simple as the fact that the meat is already cooked before stir-frying? If
> so, I
> think using the remaing meat for soup would be a better alternative.

Yes. I would say your problem is you are trying to recook already cooked
meat.

Stir fries are often done in stages where each kind of food is cooked, then
set aside. Some things take longer to cook than others. Once everything is
cooked, it is added back to the pan and quickly reheated. Might be hard to
do with meat that is already cooked, especially if it is cold. Now if you
have a hot or warm chicken, that might be a different story.

Another thing is... When you are doing a stir fry, you cut your meat into
bite sized pieces while it is raw. When you cook the bite sized pieces,
each one quickly gets seared on the outside, thus, helping it to retain its
shape. If you are cutting up an already cooked chicken, you will not get
those nice chunks like that. This is why many recipes for leftover cooked
meat call for you to mince it.

Julie Bove wrote:
> "Dubious Dude" > wrote in message
> ...
>> I'm a fan of BBQ'd chicken, which the local supermarket prepares on a
>> rotisserie. First thing consumed is the dark meat. The remaining white
>> meat
>> gets cut into chunks for stir-fry. However, I find that the meat just
>> falls
>> apart as I'm stirring. The results still tastes good, but is simply not
>> as
>> satisfying as a stir-fry with the meat in chunks. Since I've stir-fried
>> chicken
>> from raw before, I know that it doesn't have to be like that. Is the
>> problem as
>> simple as the fact that the meat is already cooked before stir-frying? If
>> so, I
>> think using the remaing meat for soup would be a better alternative.
>
> Yes. I would say your problem is you are trying to recook already cooked
> meat.
>
> Stir fries are often done in stages where each kind of food is cooked, then
> set aside. Some things take longer to cook than others. Once everything is
> cooked, it is added back to the pan and quickly reheated. Might be hard to
> do with meat that is already cooked, especially if it is cold. Now if you
> have a hot or warm chicken, that might be a different story.
>
> Another thing is... When you are doing a stir fry, you cut your meat into
> bite sized pieces while it is raw. When you cook the bite sized pieces,
> each one quickly gets seared on the outside, thus, helping it to retain its
> shape. If you are cutting up an already cooked chicken, you will not get
> those nice chunks like that. This is why many recipes for leftover cooked
> meat call for you to mince it.


Thank you. Strands of chicken in soup doesn't seem so bad!

Abe wrote:
>> I'm a fan of BBQ'd chicken, which the local supermarket prepares on a
>> rotisserie. First thing consumed is the dark meat. The remaining white meat
>> gets cut into chunks for stir-fry. However, I find that the meat just falls
>> apart as I'm stirring. The results still tastes good, but is simply not as
>> satisfying as a stir-fry with the meat in chunks. Since I've stir-fried chicken
>>from raw before, I know that it doesn't have to be like that. Is the problem as
>> simple as the fact that the meat is already cooked before stir-frying?
> Yes.
>
>> If so, I think using the remaing meat for soup would be a better alternative.
>
> Nope, you'll have the same problem. Try cold chicken salad. That'll
> work.

Thanks for the suggestion.

On Thu, 03 Jan 2008 22:52:31 -0500, Dubious Dude >
wrote:

>I'm a fan of BBQ'd chicken, which the local supermarket prepares on a
>rotisserie. First thing consumed is the dark meat. The remaining white meat
>gets cut into chunks for stir-fry. However, I find that the meat just falls
>apart as I'm stirring. The results still tastes good, but is simply not as
>satisfying as a stir-fry with the meat in chunks. Since I've stir-fried chicken
>from raw before, I know that it doesn't have to be like that. Is the problem as
>simple as the fact that the meat is already cooked before stir-frying? If so, I
>think using the remaing meat for soup would be a better alternative.

yes. if you want to use the cooked chicken, let it come to room temp
and add it as the very last step before the seasonings/cornstarch.

your pal,
blake

blake murphy wrote:
> On Thu, 03 Jan 2008 22:52:31 -0500, Dubious Dude >
> wrote:
>
>> I'm a fan of BBQ'd chicken, which the local supermarket prepares on a
>> rotisserie. First thing consumed is the dark meat. The remaining white meat
>> gets cut into chunks for stir-fry. However, I find that the meat just falls
>> apart as I'm stirring. The results still tastes good, but is simply not as
>> satisfying as a stir-fry with the meat in chunks. Since I've stir-fried chicken
>>from raw before, I know that it doesn't have to be like that. Is the problem as
>> simple as the fact that the meat is already cooked before stir-frying? If so, I
>> think using the remaing meat for soup would be a better alternative.
>
> yes. if you want to use the cooked chicken, let it come to room temp
> and add it as the very last step before the seasonings/cornstarch.
>
> your pal,
> blake

Thanks, Blake.

: I'm a fan of BBQ'd chicken, which the local supermarket prepares on a
: rotisserie. First thing consumed is the dark meat. The remaining white meat

That's not BBQ chicken, it's roasted chicken. BBQ is cooked very slowly
over wood coals.