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Author Topic: Thai Chicken Options  (Read 1269 times)

Offline JZ

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Thai Chicken Options
« on: March 19, 2012, 12:41:15 pm »
I want to try the Thai Chicken recipe that Kevin A posted a while back but don't have some of the ingredients and want to make it with what I have easy access to.

I don't have sheep casings but lots of hog casings and I have lots of boneless skinless chicken breasts. Is there any reason I should not use these for this recipe?

Doubt very much that I will be able to find Galangal around here so will probably go without that.

Offline Kevin A

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Re: Thai Chicken Options
« Reply #1 on: March 19, 2012, 12:52:58 pm »
I want to try the Thai Chicken recipe that Kevin A posted a while back but don't have some of the ingredients and want to make it with what I have easy access to.

I don't have sheep casings but lots of hog casings and I have lots of boneless skinless chicken breasts. Is there any reason I should not use these for this recipe?

Doubt very much that I will be able to find Galangal around here so will probably go without that.
Hi JZ

per your questions....

Hog casings = ok, just means fatter links.  ;)
Boneless, skinless breasts= you'll need to add some chicken or pork FAT to the mix. (approx. 20% total meat weight)
Galangal = use ground ginger instead.

Have fun!

Kevin

Offline JZ

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Re: Thai Chicken Options
« Reply #2 on: March 19, 2012, 01:07:58 pm »
Thanks Kevin and thanks for that great post earlier.

I am trying to get less fat in my diet so I might try it without the added fat and see how it turns out. I am guessing it will be a little dry but hope the coconut juice will help.

Offline mikecorn.1

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Thai Chicken Options
« Reply #3 on: March 19, 2012, 03:45:42 pm »
Yum. Coconut. Nuff said. :)


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Mike