It could be imagined that my arms are sore right now. After all, heavy lifting with a cleaver and filming this episode do take its toll. Dumbells are now officially replaced by tripods. Not like I used dumbells anyways.
OK, ramble on, and then let’s stop and watch a video about a little combination I’ve fallen for: mint and chicken.
I suppose I craved these two flavors in one single dish when I was stuck working and couldn’t get “real” Vietnamese. I’d found fresh mint at the market, and had two thighs sitting in my fridge. Chicken thighs. I know I’m working with a cleaver, but this isn’t Twin Peaks.
Anyways, the combination of sesame seed oil, mint, refreshing herbs, and tamari make this chicken full of umami (and keep it gluten-free!) and the slow-cooking releases plenty of juices that make an unusual pieces of meat sing.
mint minced chicken
|Prep time||7 minutes|
|Cook time||40 minutes|
|Total time||47 minutes|
|Dietary||Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free|
|Meal type||Appetizer, Lunch, Main Dish, Starter|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Hot|
- 2 steaks chicken thigh or breast meat
- 1/4 cup fresh mint
- 1/4 cup fresh basil or 1 tbs. dried
- 1/4 cup cilantro (optional for cilantro haters)
- 1/2 onion (diced)
- 3 cloves garlic (minced)
- 1 Small knob fresh garlic (cut into batonnets, optional)
- 1/2 tablespoon dried oregano
- 3-4 small dried peppers (spicy) or a few pinches cayenne pepper to taste
- 1/2 tablespoon tamari (or fish sauce or simply salt for soy/fish allergies)
- sesame seed oil (for cooking)
- salt (to taste)
|Step 1||Using a cleaver, or a kitchen knife you don't mind beating up a bit, repeatedly hit your chicken with the sharp side of the knife until it is minced into 1 cm pieces. Add fresh herbs, and continue the process until desired smallness is achieved.|
|Step 2||Heat about 1 tbs. sesame seed oil over medium-high heat. Add chicken mixture with a pinch salt. Color on all sides, about 2-3 minutes, remove from heat, leaving the brown bits in the pan. Put pan back on heat, add a little bit more oil, and add onions. Sweat out until transparent. Add garlic, ginger, and dried peppers. Then add remaining herbs.|
|Step 3||When the bottom of the pan is browned, not burnt, add chicken back into pan and deglaze with tamari. Then add about 1/2 cup water, enough to cover the top of the chicken. Bring to a boil, reduce heat to low, and let simmer for 30 minutes over low heat.|
|Step 4||Remove dried chilis from sauce before serving. Recommended: serve over a bed of brown rice and vegetables.|