6 hours ago, haresfur said:For what it's worth: I can't seem to find the episode on line, but on Adam Liaw's The Cookup, chef Jerry Mai prepared the chicken for Larb by chopping it finely with a cleaver and said it made for a much better dish than using ground chicken. She used some sort of Vietnamese chook.
Chicken and other meats kand vegetablesl are usually chopped/ minced/ ground using cleavers all across east and south-east Asia - usually a two cleaver technique, one in either hand.
I hear my neighbours banging away every mealtime and butchers in the markets and supermarkets chopping pounds of meat this way every day.