what's the secret to making chicken so soft as in thai food?

[anabolichalo]

 

[Princess L]

Maybe it's not chicken. 

[Archer77]

Tenderize the meat.   

[anabolichalo]

Tenderize the meat.   

how does one do that?

it's really nice

[Montague]

Maybe it's not chicken. 

Are you suggesting the possibility of sweet & sour cat?

[WOOO]

chicken of the alley

[Princess L]

how does one do that?

it's really nice

It's a technique called velveting.  There's several ways to do it, but it's usually a simple marinade that includes cornstarch.  No more than 30 min.  Sometimes it's just cornstarch. Sometimes baking soda is used instead, but that imparts a metallic taste IMO in chicken, so its better suited for pork or beef.

[WOOO]

It's a technique called velveting.  There's several ways to do it, but it's usually a simple marinade that includes cornstarch.  No more than 30 min.  Sometimes it's just cornstarch. Sometimes baking soda is used instead, but that imparts a metallic taste IMO in chicken, so its better suited for pork or beef.

interesting...

[etorre]

interesting...

coat the chicken in flour.

[Novena]

Pressure cooker...

[pedro01]

It's a technique called velveting.  There's several ways to do it, but it's usually a simple marinade that includes cornstarch.  No more than 30 min.  Sometimes it's just cornstarch. Sometimes baking soda is used instead, but that imparts a metallic taste IMO in chicken, so its better suited for pork or beef.

They dont do this in Thailand.

Which Thai dish is Halo discussing? Larb ot krapow with minced chicken? Thai soups or Thai stir fry?

I can ask the wife. She'll probably wave the MSG at me.

[anabolichalo]

They dont do this in Thailand.

Which Thai dish is Halo discussing? Larb ot krapow with minced chicken? Thai soups or Thai stir fry?

I can ask the wife. She'll probably wave the MSG at me.

damn u have a thaiwife? livin the dream

i simply mean rice with chicken in some sort of cury sauce i eat in thai takeaway sometimes

but the chicken is so soft and delicious it's like voodoo

[visualizeperfection]

Its likely chicken thigh and not breast.

[pedro01]

damn u have a thaiwife? livin the dream

i simply mean rice with chicken in some sort of cury sauce i eat in thai takeaway sometimes

but the chicken is so soft and delicious it's like voodoo

Dunno if being married is livin the dream on Getbig.....

Out here the tendency is not to do a big shop once a week but to buy meat and veg from the local market before you cook. The only thing permanently stored at home is the spices & herbs. There's little markets everywhere and the whole "freezing food' thing just hasn't really caught on here. So it's possible that out there the Thai restaurant is also just getting stuff shipped in fresh each day and not using stuff that has been frozen. Also Thai food is all prepped & cooked quickly.  Most dishes can be cooked from scratch in 20-30 minutes.

Anyway - I asked the wife "When you cook a Green Curry - how do they get the chicken so soft. Do you fry it first, cook it in the curry or what?". And the very Thai answer was "Up to the person doing the cooking". So there you go. I could try asking again, probing till I get a firmer answer or I could bang my head up a wall till my forehead bleeds.

As has been said below, it's not all chicken breast here. The way they cut chicken here is sort of odd but the whole thing goes in.

"How do you get the chicken so soft in your Geang Kieow Wan?" (green curry)

[anabolichalo]

Dunno if being married is livin the dream on Getbig.....

Out here the tendency is not to do a big shop once a week but to buy meat and veg from the local market before you cook. The only thing permanently stored at home is the spices & herbs. There's little markets everywhere and the whole "freezing food' thing just hasn't really caught on here. So it's possible that out there the Thai restaurant is also just getting stuff shipped in fresh each day and not using stuff that has been frozen. Also Thai food is all prepped & cooked quickly.  Most dishes can be cooked from scratch in 20-30 minutes.

Anyway - I asked the wife "When you cook a Green Curry - how do they get the chicken so soft. Do you fry it first, cook it in the curry or what?". And the very Thai answer was "Up to the person doing the cooking". So there you go. I could try asking again, probing till I get a firmer answer or I could bang my head up a wall till my forehead bleeds.

As has been said below, it's not all chicken breast here. The way they cut chicken here is sort of odd but the whole thing goes in.

"How do you get the chicken so soft in your Geang Kieow Wan?" (green curry)

she's telling you she just a better cook than you

[pedro01]

she's telling you she just a better cook than you

Well - seeing as I cook about twice a month and the meals completion is usually announced with a "ding", that ain't difficult...

[ritch]

Its likely chicken thigh and not breast.

Those are all I eat now for chicken. So much better tasting and less expensive to boot!

[visualizeperfection]

Those are all I eat now for chicken. So much better tasting and less expensive to boot!

Might as well eat steak though, very similar nutrient profile.