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