Wednesday, November 16, 2011


The Velvet Chicken with Warm Ginger-Soy Vinaigrette was a success!  And so easy.  I know that boiled chicken picture doesn't look all that appetizing but I now know why they call it velvet chicken.  It was so soft and smooth in texture!  And, yes, that is a white twist-tie around that little chicken's legs.  I didn't have any kitchen string so I improvised.  Desperate times, right?  And the 3 hour cook time?  Surprisingly, I didn't open the lid for the entire three hours while it cooked.  Not even once!  Apparently I am more patient than I think.

Would you do the boil-then-wait method for cooking chicken?  I'd do it again, for sure.  And when I pulled it out of the pot, the chicken was still too hot to handle with bare hands!!  Lee informed me that water has a high specific heat capacity.  I don't really know what that means, but I'll take his word for it.  He's the scientist in the family!

1 comment:

  1. After reading the recipe that actually sounds quite delicious! Velvety is one of those adjective I usually reserve for describing bad Elvis paintings or artificial "cheese food"

    Thinking of trying this tonight if I can set my schedule up so that I'll be home for three hours!


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