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Even if you have the very best chef's knife and that knife is carefully sharpened and honed after each use, chicken can still be a bit slippery to slice.
With chicken, you want to slice not quite 100 percent against the grain (it can end up almost too tender if you do), but you want to cut at a sharp bias against it.
For julienne, take those same slices, stack a few at a time, and slice them lengthwise into matchsticks.
The chicken is now ready to cook in any number of Chinese recipes, whether they involve velveting (coating with egg white and corn starch, like in this Stir-Fried Velvet Chicken with Snap Peas and Lemon-Ginger Sauce), simple marinating, like in this Easy Stir-Fried Chicken With Ginger and Scallions, or this Kung Pao Chicken, or this Kimchi Chicken and Cabbage Stir-Fry, or just cooked as-is, like in this Chicken Red Curry Stir-Fry with Green Beans.


With the three tier cake slices box or pie box templates you will be able to build awesome paper box tiered cakes.
Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. Kenji Lopez-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. The orientation of your knife to this grain will determine the length of the muscle fibers in an individual slice of meat, which in turn will have a profound effect on how tender or tough that meat is.


A restaurant-trained chef and former Editor at Cook's Illustrated magazine, he is the author of the New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science, available now wherever books are sold.



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