QuoteYou don't have to.You just have to cut in between the joints.
Yes, if you want to do western style poultry butchery. Chinese butchery is totally different.
Apart from the hundreds of thousands of Chinese BBQ chefs, there are the there are hundreds of thousands of other chefs, millions of market poultry vendors, hundreds of millions of home cooks all happily chopping poultry with their cleavers. As they have been doing for thousands of years.
As has been pointed out, in 99% of Chinese cuisine, the poultry is chopped on the bone into bite-sized pieces suitable for chopsticks, not western style chicken joints.
As for chicken breast fillets, or boned thighs, the average housewife would think you were crazy to throw away the best part. Deboned chicken breasts are sometimes available in some supermarkets, but I've never seen any other part of the bird without its bones.
And I repeat, I have never come across bone slivers, dangerous or otherwise in any Chinese poultry dish, and I've been eating them for longer than I wish to think about.
