TENDER EDIBLE CLOUDS MADE WITH CHICKEN BREASTS?!! WHAT IS THIS WIZARDRY, DANNY?!
Holy shit, did you watch Season Six of Mind of a Chef with Danny Bowien from Mission Chinese Food?
Did you see where his mentor Yu Bo, in episode two, turned a puddle of pink chicken-slush into pillows of fluffy-looking curds, something they call, chicken tofu?!
Did you gush outloud, tender edible clouds made with chicken breasts?!! No special curd-forming acid or salt required, virtually fat-free, and answers the prayers of millions of suffering souls of how to triple the volume of two pieces of chicken breasts without adding much more calories, but more importantly, transforming its woodsy nature into custardy, melt-in-your-mouth, weightless pillows of savory delights?!!!
Did you close your eyes and imagine exhaustively of what it’s like to cuddle the impossibly light and quilted bodies in between your tongues, a dream that feels unreal but known to be true?!!
Did you marvel?!
Did you cry?!
Did you say oh please baby Jesus dear Lordy, can someone please tell me how this wizardry is performed?!!
Well, guess what, you’re welcome.
And the spicy version drenched in chili oil, you’re double welcome.