This “underwater” cooking technique is going to blow your mind, both by the sheer brilliance of the science behind it, and also by how deliciously tender and flavourful the chicken becomes! After seeing how this works (it’s all explained in the video) you might think it’s a newly developed technique by smart science nerds, but this method has actually been used by rural Thais long before food science became trendy. And whoever was the first person to come up with this has my total respect.
Beyond being a cool trick, it is one of the simplest recipes I have, and the end product just blooms with the aroma of Thai herbs, and fall-off-the-bone tender chicken ends up in a sauce that is packed full of iconic Thai flavours. I cannot say enough about it…it’s just SO amazing in every way.
P.S. I believe this technique was originally used for cooking and tenderizing retired chickens that were involved in cockfights, and whose meat was very tough and chewy. It also works well as a way to control temperature of the pot when cooking over wood fire or coal which many people do in rural Thailand.
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
Credit: YouTube
