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Saturday, June 16

Slightly spicy minced chicken

Chicken thighs, skinless, boneless,
cut into 2-inch cubes
1 pound
Canola oil
2 tablespoons
Shallots, thinly sliced
Serrano chile, seeded, cut into thin rings
Cilantro, freshly chopped
4 tablespoons
Mint, freshly chopped
4 tablespoons
Lettuce leaves
6 to 8
Peanuts, dry-roasted, unsalted, chopped
½ cup
Slightly spicy Thai dressing
Shallots, chopped
1 tablespoon
Garlic, chopped
2 cloves
Bell pepper, chopped
1 teaspoon
Pepper, freshly ground
¼ teaspoon
Fish sauce
1/8 cup
Lime juice, fresh
1/8 cup
Chile sauce
1 teaspoon
Canola oil
3 tablspoons
  1. Place the chicken in a single layer on a baking sheet, and freeze for 15 minutes. 
  2. Meanwhile, combine all spicy Thai dressing ingredients in a food processor, and process into a paste. 
  3. Place the chicken into a food processor, and process until uniform and finely minced, about 10 seconds.
    Do not over-process or the meat will become mushy. 
  4. In a large frying pan over medium-high heat, warm the oil. 
  5. Add the minced chicken, and sauté, using a wooden spoon to break up the meat, until opaque throughout, about 4 to 5 minutes. 
  6. Scape into a fine-mesh sieve, drain thoroughly, and transfer to a large bowl. 
  7. Add the sliced shallots, chile, cilantro, mint, and peanuts, and toss gently to mix. 
  8. Pour the dressing over the chicken mixture, and toss to coat thoroughly. 
  9. Using the lettuce leaves, wrap a portion of the chicken, and consume!

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