water fried chicken

[Osama Bin Laden]

 

[CallmeCicada]

I've been frying pasta this whole time.

 

[Testacles Maximus]

how many baby chicks did that psycho murder for this

 

[Core Theorist]

Show the votes, pussy.

But this literally has to be called boiled chicken, doesn't it? PL, whatever, but I've actually done this before yet I vaguely remember that it was awful and I considered canadian healthcare afterwards. I haven't been living the same life since, I don't know if I can feel love ever again. Did I fuck up?

 

[Sissy]

Dang that look good

 

[Osama Bin Laden]

Show the votes, pussy.

But this literally has to be called boiled chicken, doesn't it? PL, whatever, but I've actually done this before yet I vaguely remember that it was awful and I considered canadian healthcare afterwards. I haven't been living the same life since, I don't know if I can feel love ever again. Did I fuck up?

fuck your votes. nobody gets to change it

i called it boiled chicken but my friend said it’s braised. but i refuse to call it that

 

[Harvey Danger]

This might be fine if he had browned the chicken first. Start it dry, skip the water, and adjust the timing. Still works better with oil though. Also use tomato paste, not ketchup, that's a shortcut not worth taking.

Also, ALWAYS salt your chicken dry, and thoroughly. You want to rub in any dry seasoning like salt and pepper to make sure it sticks better, instead of washing off into the sauce like this guy's likely did.

But this literally has to be called boiled chicken, doesn't it? PL, whatever, but I've actually done this before yet I vaguely remember that it was awful and I considered canadian healthcare afterwards.

Boiled chicken is fine if you're doing it for a soup, but you need all the flavors in the broth to compensate. Start with chicken or vegetable stock instead of water, and brown it first if possible. Boiling and then eating it straight (instead of in a soup) will do in a pinch but there's no reason, and probably no flavor.

 

[Core Theorist]

fuck your votes. nobody gets to change it

i called it boiled chicken but my friend said it’s braised. but i refuse to call it that

I'm just amazed that my half-remembered 2am boiled chicken nightmare incident is an experience other people had, and I'm not sure if I should find it comforting or horrifying.

 

[Osama Bin Laden]

This might be fine if he had browned the chicken first. Start it dry, skip the water, and adjust the timing. Still works better with oil though. Also use tomato paste, not ketchup, that's a shortcut not worth taking.

what if they are trying to be healthy

I'm just amazed that my half-remembered 2am boiled chicken nightmare incident is an experience other people had, and I'm not sure if I should find it comforting or horrifying.

it's a small kiwi world

 

[Harvey Danger]

what if they are trying to be healthy

Use a small amount of olive oil, just enough to keep it from burning. It's only really unhealthy if you're deep frying, or using unhealthy oils like canola.

Pan frying chicken in olive oil is very healthy, but doing bone-in legs/drumsticks like this won't work as well. If you want that, or you REALLY want to avoid all oils, just season them and put it under a broiler, turning once or twice. Start with the dry seasoning on the chicken, mix and low heat the sauce while they're broiling, then brush the sauce onto the chicken on the last time you turn them.

Depending on the cut of meat, the sauce, and your broiler, you'll have to figure your own timings. Buy an instant thermometer, stick to dark meat (harder to overcook), and experiment with different sauces or dry seasoning/rubs.

 

[Sugriva]

i called it boiled chicken but my friend said it’s braised. but i refuse to call it that

I think technically it would be braised because it's such a small amount of liquid, versus being completely submerged in water.

 

[The Last Stand]

Isn't that just boiling chicken to create broth?

 

[Harvey Danger]

I think technically it would be braised because it's such a small amount of liquid, versus being completely submerged in water.

Probably, but I always associated braising with longer periods of time, like hours, to soften and infuse the meats. Braised meats are usually at least halfway submerged. This looks like the meat is just coated.

 

[74164978231]

Show the votes, pussy.

But this literally has to be called boiled chicken, doesn't it? PL, whatever, but I've actually done this before yet I vaguely remember that it was awful and I considered canadian healthcare afterwards. I haven't been living the same life since, I don't know if I can feel love ever again. Did I fuck up?

Boiling is a horrible way to cook anything unless you're making a broth or things to go in a broth like a soup or stew.

Probably, but I always associated braising with longer periods of time, like hours, to soften and infuse the meats. Braised meats are usually at least halfway submerged. This looks like the meat is just coated.

Braising also has use heavy flavored liquids as well as letting whatever you're braising roast somewhat l.

 

[The Last Stand]

Probably, but I always associated braising with longer periods of time, like hours, to soften and infuse the meats. Braised meats are usually at least halfway submerged. This looks like the meat is just coated.

What does braising do for boiling meat in water?

 

[Harvey Danger]

What does braising do for boiling meat in water?

Nothing, you're supposed to do it in wine or a very flavorful sauce. I guess he technically made a sauce here, but it's just soy sauce plus random stuff.

I've been trying to write up a "how I would fix this recipe" post, but I can't figure out a way. What bothers me is there's nothing unique or positive to salvage as the main reason you'd take this approach. It's not the consistency; pan broiling might be the worst option. It's not the sauce; it's basically just soy sauce with honey, doing it this way with cloves won't even get the garlic infused fully. It's not the seasoning; salt and pepper is standard, paprika is OK but doesn't really go with anything else. I guess it's the "no oil" gimmick, but that's such a minimal benefit with so many down sides, that I'd have to rewrite the whole thing to get anything decent.

I guess my recommendation is like I said above, broil it, then brush the pre-mixed sauce onto it. Substitute half amounts of garlic powder and tomato paste for the cloves and ketchup. Salt+pepper onto chicken directly, soy sauce+honey+tomato+paprika+garlic in a saucepan over low heat.

If you must do this in a pan, just do it with olive oil. Mix the sauce on the side and brush it, being careful about it sticking to the pan. I think that's the only benefit of the water here, it keeps the sauce from getting baked onto your pan. But that should really be accomplished with better technique and heat control, not with chicken boiling.

As a crazy experiment, you could double the liquid amounts to get enough for a proper long-and-slow braising over low heat, turning the chicken frequently. But I don't think that'll get you anything better at all, and likely it'll come out worse. I'm not wasting the chicken to try it.

 

[𝕺𝖑' 𝕯𝖎𝖗𝖙𝖞 𝕱𝖆𝖙𝖘𝖔]

Just buy a fucking air fryer

 

[Jeff Q. Anime]

what if they are trying to be healthy

it's a small kiwi world

AIR FRYER
I
R

F
R
Y
E
R

 

[Nick Gars]

Show the votes, pussy.

But this literally has to be called boiled chicken, doesn't it? PL, whatever, but I've actually done this before yet I vaguely remember that it was awful and I considered canadian healthcare afterwards. I haven't been living the same life since, I don't know if I can feel love ever again. Did I fuck up?

Boiled chicken is ass because the water boils out all the fat and thus any flavor it may have had from being cooked in an oil and its own juices. You'll see a bunch of brown stuff skim to the top while boiling, thats all the stuff that makes chicken tasty coming out. You don't have this issue with deep fried chicken because not only does the oil get saturated with the flavor of the chicken, oil is also much thicker, so coupled with the breading, you're losing very little of the flavor.

When I worked a buffet, the boiled stuff was usually thrown in soups as a protein/filler. If you ate it by itself, it was the definition of "miserable". You would probably feel more satiated eating packing peanuts.

 

[Vect]

It starts off as not really boiling but poaching, but then it is just pan frying because the meat stays moist but the fat leeches off the chicken, which is what its cooking in by the end. So yes it is kind of poaching to pan frying that only works because chicken has to take the time to cook. For context, a technique from (I'm fairly sure) the American South is to poach chicken in milk/buttermilk to seal in juices and keep it tender, then deep fry it.

Also good luck to anyone telling Skynet here what their city is.