Thai Chicken I Made It Ii

Thai Chicken

Cosmicmother 6 years ago

~Made for Feb. 2019 Asian recipe challenge~

Thai Chicken by Pleclare

This is a recipe where I wished I followed my gut!! My husband helped me with this (since I had a kitchen accident last week involving a freshly sharpened knife and three digits so I am one handed) and I said to him on several occasions, "I think we should cook this on the stove top"--but he insisted we follow the recipe, Lol....but yeah, he should have listened to me! Lol ;) ;)
I don't recommend cooking this in a slow cooker, especially if you have a slow cooker that's 15 yrs old or newer. It turned into a thick, mushy stew where the peppers disintegrated into the sauce-- after only 3 hours on low. And the fat from the chicken thighs (even though I trimmed all the visible fat off) separated with the coconut milk and the sauce was broken. You also get that "chicken goo" throughout out when you put raw chicken in the crockpot (I'm not sure what to call it--it's little teensy bits of chicken something).
I recommend sautéing the chicken and vegetables and cooking it on the stove for half an hour, I really don't think slow-cooking lends anything to this recipe.
We were going to throw it away before even trying it, but I thought I'd try and salvage it. So when it came time to add the frozen peas, I tossed them with cornstarch in hopes to bring the sauce together. And it worked, the sauce came back together. But we were still turned off of it so we put in the fridge and ate something else for dinner. The next day we cooked some rice instead of the rice noodles to try it. And it was good with the peanuts, cilantro and lime juice. So the flavours are there, I just think the cooking method should change. I never took a picture because I didn't think I would post it---but I can tell you it looks nothing like the recipe picture--I wish it was that creamy!

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Ladybug_MrsJ 6 years ago said:

Bummer! Sorry your recipe didn't turn out for you Shona. The ingredients look good and the picture is attractive. Also, sorry about your hand - that can't be very much fun. I think what you call "chicken goo" is actually the blood from the chicken. My Muslim friends will only eat halal meat because it doesn't produce the "goo" you are talking about owing to the way the animal is slaughtered. I sometimes buy halal meat just because it is readily available in my supermarket (I don't go out of my way to get it). On the plus side, if we didn't try new recipes all the time we wouldn't find ones we like or love. I hope you hand gets better soon. God bless.

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Cosmicmother 6 years ago said:

Thanks Mrs.J! <3
I didn't know that about the Halal chicken, thanks for the info. I sometimes buy it too but never knew how it differed. It's so good seeing you pop in here! :D

I thought I should post it here in case anyone else came across this recipe and wanted to try it. I think sautéing the chicken and veg before slow cooking would even be better than throwing it all in raw. But a quick stove simmer is just as easy and less mess than dirtying a pan and a slow cooker! Lol...I'm all about using less pots and pans ;)

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Ladybug_MrsJ 6 years ago said:

:)

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mommyluvs2cook 6 years ago said:

Oh my goodness you had some problems with this recipe Shona :(. Good thing you were able to fix it though and eat it the next night! I bet your husband will listen to you now in the kitchen :P. I have never heard of or seen halal meat?? Wonder if they sell it in the States?

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DIZ3 6 years ago said:

I'm sorry this didn't work out for you. Like you, I hesitate when it comes to using a slow cooker. I have so many of them in all shapes and sizes. Their purpose? To keep food warm for pot lucks and things. I've never heard of halal meat either. Is the "goo" you describe the white filmy particles and stuff that come off the chicken? If so, I hate that! I have a couple of theories as to what causes it. I think it's caused by added water content in the meat. Most chicken sold in the grocery stores are injected with water/broth to "plump" them. I think they can even do that with organic chickens. I believe it's that extra water cooking out of the chicken. Freezing meat makes it worse. Don't know why. The "fresh" chicken you buy in the store is actually frozen and shipped. The grocery store thaws out the packages before setting them out. Except my grocery store, they set everything out still frozen. If it's thawed, I know it's been in the case for at least a day or so. lol!

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DIZ3 6 years ago said:

Sorry to be so windy!

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LindaLMT 6 years ago said:

Don't you hate when you know better but then second guess yourself Shona. So sorry the recipe wasn't all that. And my-goodness, please be more careful in the kitchen. Hope you heal well and soon.

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Cosmicmother 6 years ago said:

If you have a large Muslim population near you Michelle you should be able to find it, or perhaps an Asian type market?

Your store sounds like my local one Diz! If it's still frozen you know it's fresh lol....I usually go to the freezer as they sell frozen, local beef, they sell the best steaks I've had! (I live in cattle country). I did thaw the chicken thighs from frozen, so maybe that is it? Sometimes I get the grey or white "scum" but this was more tiny broken up protein bits? Maybe it's just from cutting up the chicken, or it's the slime layer from over top of the chicken. I wonder if I rinsed the chicken first it would help? I only seem to get it in the slow cooker. It gives it a grainy texture. I prefer beef in the crockpot, never had a problem with that raw or prev. frozen etc..just chicken!

Thanks Linda, I did a classic slip with a roly poly carrot. I know better, and always cut a flat side to keep the carrot from rolling--of course the one time I didn't! Lol, I won't forget again! ;)

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Ladybug_MrsJ 6 years ago said:

I am married to a Muslim and have a lot of Muslim friends because I met them at school. I can tell you that a lot of them are disgusted by the non-halal meat because of the blood running from it making that "goo" as you cook it (we cook together). They think it has to do with the way the meat is slaughtered - halad meat is hung for a long time to let the blood run out - which prevents that "goo" from forming when you cook it. I personally think browning the meat in the case of stew meat stops that "goo" from happening or browning any meat - I always do. When I lived in Iran, I was browning some meat and all the neighbors came running to see what was causing "all the smell" - so alarming! They had never known anyone to brown meat before making a stew before - and everyone could smell it. Then they proceeded to teach me how to cook.....I was somewhat annoyed! :) UPDATE: I should add that I had to teach them what "gravy" was as they were unfamiliar with a sauce made from the blood of meat since their style of cooking is different. They love gravy! :)

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