Spring is right around the corner, huh? The very popular Thai dish when the weather is nice and warm would
be Thai BBQ Chicken! Last Summer, I added it to my regular menu that it went along with purple sticky rice
and papaya salad. Anyway, the feedback was incredible!, Ginners loved it and asked the secret how to
make the chicken juicy and tender....so here is some tip....
The best way to help ensure that chicken turns out moist is to brine it first, brining is like a marinade, as it
keeps food moist and tender. As it sits in the brine,Salt changes the structure of the muscle tissue in
the meat that allows chicken to swell and absorb water. When the chicken absorbs extra moisture, it
can stand more overcooking before it dries out. And if you don't overcook it at all, it will moist and tender.
PS. I would recommend coarse kosher salt instead of Sea salt because sea salt is quite expensive
and just kosher salt itself, it's good enough.
Chef nOk^
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