Seasoning Thai Basil Chicken

Video Transcript

"Now that our rice is reducing we're going to start in on our chicken because we're going to simmer that at a low temperature, but first we're going to mark our chicken. So we will turn our burner, front burner, up to eight and in our sauté or frying pan we're going to heat up a tablespoon of oil. We're going to be cutting other items. So we don't want to cross contaminate so I'm not going to put this on the cutting board. I'm going to leave it on the plate. I'm going to put on plastic gloves and I'm going to lightly dust the chicken with fresh pepper then salt, and repeat on the other side, and then I'm going to cut this chicken into chunks. Make sure the knife cuts through all of the fat. I try and make the chunks all as even as I can so it'll cook evenly. I'm going to move the chicken here into the oil and I'm going to sauté this, and we're going to reserve this plate because once the chicken is marked we'll take it off, but to ensure that we don't contaminate any other surface we're going to take the end of our glove here from the wrist and bring it into a ball. Grab that ball here and repeat and, now we haven't contaminated another surface with the raw chicken."