Velveted Thai Chicken

[Bill Schultz]

So tonight I velveted chicken breast I sliced real thin, the technique is listed below and it produces incredibly tender and delicious chicken. All the ingredients getting lined up for the Wokin
http://kitchenencounters.typepad.co...-velvet-tenderize-food-like-the-chinese-.html

Chicken in the velvet marinade and into the fridge for 45 minutes

What it looks like when finished and ready to hit the Wok

OTG ready and so am I

Veggies on first, peanut oil and Soy, and a good squirt of Sriracha

Chicken on with a nice dallop of Thai Curry Paste, then the Thai Noodles on and all mixed together. Too fast for pics

Tonights table with some fresh pineapple and some real nice Sake

Your plate, enjoy

 

[Bill Schultz]

Have a great night, I'm going to for sure

 

[Tony R]

Always have a nice table set up.
Well done buddy.

 

[Paul Kastner]

You sir are an artist.

 

[John Solak]

Very nice looking dish!!

 

[Cliff Bartlett]

Bill... Your first photo of the ingredients looks like aisle 4 at the market where I shop. Well done. Your posts are inspiring.

 

[Jason Noble]

I'll have to give this velveting a try. Everything looks good I like the pineapple rings.

 

[Mike Coffman]

That looks real tasty Bill!

 

[Nick_U]

Very nice dish Bill. Saw the black and gold sake yesterday at Costco that you had put in posts before and I almost picked up a bottle.

 

[Wolgast]

Really cool! After reading the post about this i was set on trying it. I work with a dude that have a wife from Thiland...She opend a Thi-waggon here in Sweden. And i got some hints/tips from them aswell. He will bring me some magic dust that is used all over thiland. It goes into an oilbased marinade. But he had never herd of this way to do it. He said most of the China places around here uses som strange tabs(like Effervescent tablet ) that they will add to the meat(pork/beef/chicken) with some water. That starts to bubble like crazy and tenderize the meat. But i guess thats not really god for ya. Lets se what his dust does to my meat. Great one BILL!

 

[James Lake]

Nice cook, meal and libations Bill!

 

[Bill Schultz]

Daniel, the velveting of the shrimp beef pork or chicken is a Chinese recipe. I went with Thai flavors but that is not a Thai technique. All the better Chinese Restaurants do that for a large portion of their food prep.

 

[Chris Lynch]

Great Job Bill. Love me some Thai food. Looks great. I just scored some thai basil and can't wait!

 

[SE Davis]

Excellent plate as always Bill!
Scott

 

[Bear]

That looks AWESOME

 

[Robert McGee]

Bill;
That is awesome! We are a fans of Chinese food. The next time, try a Chinese beer with your stir fry:

Again, terrific job and I just may have to "borrow" that velvet method, thanks to you...

Keep on smokin',
Dale53