THAI MINCED CHICKEN SALAD
Known as larb gai in Thailand, the hot spiciness in this chicken salad recipe works really well with the crunchy veg, creating a perfect balance of flavour and heat
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 50m
Yield Serves 4 as a light meal or starter
Number Of Ingredients 17
Steps:
- Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.
- Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.
- Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.
Nutrition Facts : Calories 261 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 39 grams protein, Sodium 2.72 milligram of sodium
MINCED GARLIC CHICKEN SERVED IN LETTUCE LEAVES
Recipe comes from Wolfgang Puck's Chinois Restaurant. My WP recipe book says it is a favorite among customers.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the ground chicken and minced green onions. Add the kosher salt and pepper, and mix together well. Form into a large patty. Mix together the rice wine vinegar, wine, soy sauce, and hoisin sauce in a bowl or measuring cup and set aside.
- Heat a wok over high heat, or an electric wok to 400 degrees. Add the oil and when smoking, carefully set the ground chicken patty in the wok. Brown on one side, then carefully break up and add the garlic, ginger, and red pepper flakes. Continue to stir until the chicken is thoroughly browned, about 5 minutes. Add the rice wine vinegar mixture and cook, stiring, until the liquid has just about evaporated, about 5 minutes. Remove from the heat. Taste and adjust the seasonings. Stir in the cilantro or if desired, mint.
- Cut away the base of the lettuce and remove the outer leaves. Use the smaller inner leaves for cups. Place 2 or 3 cups on each plate, or line a platter, top with salad and serve.
MINCED CHICKEN WITH VEGETABLES IN LETTUCE CUPS
Categories Food Processor Chicken Appetizer Marinate Low Cal Summer Chill Lettuce Boil Gourmet Dairy Free Peanut Free
Yield Serves 2 to 4
Number Of Ingredients 18
Steps:
- Brush inside of each lettuce leaf with 1/2 tablespoon hoisin sauce and chill.
- In a food processor pulse chicken until chopped fine. In a small cup stir together cornstarch and wine and in a bowl stir together chicken, cornstarch mixture, water chestnuts, bell pepper, salt and egg white. Marinate chicken mixture 5 minutes.
- Make sauce:
- In a small bowl, stir together sauce ingredients until sugar is dissolved.
- In a large saucepan with 6 cups salted boiling water cook chicken mixture, stirring constantly to break up lumps, until chicken is no longer pink, about 3 minutes. Drain chicken mixture in sieve.
- In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and cook garlic, stirring until softened. Add chicken mixture and cook, stirring, until golden, about 2 minutes. Add sauce and cook, stirring, until mixture is coated, about 2 minutes.
- Divide chicken mixture among prepared lettuce leaves and sprinkle with pine nuts. Wrap leaves loosely around filling.
KEEMA MATAR - INDIAN MINCED CHICKEN AND PEAS
Keema Matar is a traditional Indian dish. It is usually made with lamb, but this recipe is adapted for chicken. From "1000 Great Indian Recipes" by Roli. Heat is "medium", adjust the red pepper as desired.
Provided by Da Huz
Categories Chicken
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix ground chicken with cumin, garlic, ginger, red pepper, and tomato paste.
- Heat the oil on high heat in a large skillet and cook the onion until it begins to brown.
- Add the chicken and cook until done.
- Add the peas and cook until they are heated through and softened.
- Add salt to taste.
- Serve with rice and garnish with chopped cilantro and hard-boiled eggs.
KEEMA BHARE KARELAY (BITTER MELON STUFFED WITH MINCED CHICKEN)
The intoxicating bitterness of karelay (also known as bitter melon or bitter gourd), is either loved or hated. This divisive vegetable needs a bit of coaxing to truly shine, and, in this recipe, marinating the peeled and cored melon in salt draws out the lion's share of its bitterness. The result is a delicately pungent flavor perfectly suited to the vegetable's texture. There are two varieties of bitter melon: This recipe, a common preparation in Pakistan and north India, calls for the South Asian type (often labeled "Indian"), which is a darker green and has more pronounced ridges and tapered tips than the Chinese variety. The melons are stuffed with a ground chicken filling that comes together quickly and can be prepared up to two days ahead. Though this dish is rewarding for those who already have a taste for bitter foods, its adaptability makes it the perfect gateway for cultivating one.
Provided by Zainab Shah
Categories dinner, meat, vegetables, main course
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Make a slit along the length of each melon, leaving about an inch intact on the ends. Remove the seeds and discard (see Tip 1). Rub 2 teaspoons of salt evenly on the surfaces and insides of the melons. Set aside for at least 20 minutes while you prepare the stuffing (see Tip 2).
- In a medium pot heat 1/4 cup mustard oil for 30 seconds. Add onion, ginger and garlic, and cook on medium for 4 to 5 minutes, stirring occasionally, until translucent and fragrant.
- Add chicken and remaining 1 teaspoon salt, and cook on high, stirring occasionally, until most of the liquid has evaporated, and some bits of the minced chicken start to crisp, about 7 to 10 minutes.
- Lower heat to medium and add cumin, coriander, chile powder and turmeric. Stir and continue cooking for 30 seconds.
- Add 1/4 cup water and chopped tomato. Cook on high, stirring occasionally until the oil starts to separate, about 5 minutes. Stir in green chiles and lemon juice. Turn off the heat. (The stuffing can be made up to 2 days ahead and brought to room temperature before assembly.)
- Squeeze and drain the reserved salted melon. Thoroughly rinse the inside and outside with cold water. Pat dry. (The drier the melon, the easier it will be to fry.)
- In a frying pan large enough to comfortably fit the five stuffed melons in a single layer, add the remaining 3/4 cup mustard oil and heat for 30 to 45 seconds.
- Gently place the melons into the pan and shallow fry on medium until the bottom and sides are deep golden brown, but mostly brown, 5 to 10 minutes.
- Place the melons on a plate lined with a paper towel to soak up any excess oil. Remove the paper towel. Using a teaspoon, stuff the melons with the stuffing. Serve with the rest of the prepared stuffing and roti, store-bought pita or by itself.
MINCED CHICKEN LETTUCE CUPS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Separate and remove leaves from lettuce stalk. Wash under cold water and place on paper towels to dry.
- Place your four chicken breasts in a pre-heated 400-degree oven for 20 minutes or until chicken is cooked through. Remove chicken and let cool. Remove skin and bones from the chicken and cut into small cubes.
- Roast peanuts until golden brown. Set aside and cool. Crush the peanuts in the plastic bag with a meat tenderizer and dice the mango.
- In a bowl combine diced mango, jalapeno, peanuts and limejuice. Add chicken. With a tablespoon fill the lettuce cups with the chicken mixture, fold over and gently tie with a long piece of fresh chives and serve.
STEAMED EGGPLANT WITH MINCED CHICKEN IN RICE VINEGAR
This is a recipe from a local maid, a friend, who had learnt from her Japanese boss, simply steamed the eggplant , add vinegar, soya sauce and sugar. A very simple dish.
Provided by Jeff LimChef166107
Categories One Dish Meal
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- 3 small eggplants or 1 large eggplant, cut in chunks, place on the steamer, add vinegar sauce(sugar to add into vinegar).
- Steam the eggplant till soft (about 20 minutes).
- Stir fry the marinated minced chicken, once cooked, pour over onto the steamed eggplant.
- Steamed another 10 minutes to have the juices from the chicken to dissolve into the eggplant.
- When ready, sprinkle spring onion and sliced chilli.
- Serve with other dishes.
- Serve with steamed rice.
MINCED CHICKEN AND EGGPLANT
Looking for something to do with summer eggplant? I created this recipe to try and make a more healthful (lower fat, less sugar) recipe than the famous PF Chang chicken and eggplant. Kids and adults like it. This recipe easily serves four--with seconds...
Provided by Joanne in Raleigh
Categories Poultry
Time 35m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare eggplant. Cut into large cubes, salt over colander to remove bitterness (at least 15 minutes).Put into top half of steamer, steam until tender and translucent, about fifteen minutes. .
- Make sauce. Add all listed ingredients and mix with fork until corn starch dissolved. Set aside. .
- Heat coconut oil in large saucepan. Saute half the garlic in coconut oil. Add minced chicken, cooking until light brown. Salt and pepper to taste. Remove chicken from pan and set aside. .
- Add olive oil to pan. Saute remaining two cloves garlic. .
- Add steamed eggplant, stirring briskly to avoid sticking. Add beef or chicken broth to pan. Add green onions, and add back cooked minced chicken. . Pour prepared sauce over mixture, cook about two minutes until sauce thickens and eggplant begins to fall apart. Serve over steamed rice.
- Ingredient Notes:.
- Tamari Ginger Sauce:.
- I use Whole Foods Ginger Tamari sauce as a shortcut for first three ingredients. It is in the refrigerator case of produce section.
- Minced Chicken:.
- I use my Vitamix to mince chicken by covering breasts with water, then using Variable speed 4 for about 30 seconds to mince, and drain water. Don't use packaged ground chicken, the right consistency of the chicken is the essence of the dish. If you don't have a strong blender, then ask the people at the meat counter to mince.
- Coconut Oil:.
- Coconut oil is available at most markets and health food stores. This is one of the keys to getting the right taste. Don't confuse with the more widely used coconut milk.
MINCED CHICKEN ON TOAST
Steps:
- Melt the butter in a small pan, and add the mushrooms and scallion. Cook gently for about 5 minutes, to soften. Splash in the Madeira, and cook down until syrupy.
- Add the chicken, season with salt and pepper, and heat through, stirring in enough of the cream sauce to bind the chicken or use heavy cream. Spoon everything over toast, and sprinkle a little tarragon on top.
- I like to surround my mince with a green vegetable, such as asparagus or peas when in season.
- Variations
- This mince is good made with the remains of a holiday turkey, and if you have some chestnuts left over, by all means use a couple of them, roughly chopped, in place of the mushrooms.
- Another accompaniment I tried recently was some young milkweed pods, their tender leaves and buds still closed. I steamed them for about 8 minutes, then bathed them in sweet butter and a few drops of lemon. It made for an early-summer treat, just right with an old-fashioned New England mince.
MINCED CHICKEN & PRAWN LETTUCE PARCELS
These bite-sized lettuce cups are packed with fresh Asian flavours such as lemongrass and chilli - perfect as a light starter or canapés
Provided by Good Food team
Categories Buffet, Canapes, Snack, Starter
Time 40m
Yield Serves 6 (makes 8-10 parcels)
Number Of Ingredients 15
Steps:
- Soak the glass noodles in boiling water and leave for 5 mins, then drain and run under cold water. Using scissors, cut into little pieces. Heat the oil in a wok, add the garlic, chilli and lemongrass and fry until fragrant. Add the green beans and carrot, and stir-fry for 2 mins until the vegetables lose their rawness but maintain their crunch.
- Add the chicken mince and break into small pieces with a wooden spoon while mixing with the vegetables. Once the chicken turns opaque and starts to cook through, add the prawns. Season with oyster and fish sauce, and pepper, and cook for 1-2 mins.
- Add the noodles, mix well, cook for 1 min more making sure that the chicken and prawns are cooked. Add the rice wine vinegar, mix well and turn off the heat. Set aside and cool for 10 mins.
- Peel the leaves off the lettuce carefully. If using iceberg lettuce, use scissors and, following the curve of the leaf, cut away the green floppy edge. You will be left with a firmer section, which acts like a cup. Spoon the chicken mixture onto the lettuce and sprinkle liberally with peanuts. Squeeze a little lime juice all over before serving.
Nutrition Facts : Calories 271 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium
THAI MINCED CHICKEN WITH FISH SAUCE (GAI PAD GRA POW)
Steps:
- Fry the garlic and the chili pepper in oil over high heat. When the garlic starts to brown, drop in the ground chicken. Stir constantly, and the juice will start to come out. Keep stirring until the juice is gone, a few minutes. Add sugar and fish sauce, then basil. Quickly turn it over a few times to mix the leaves with the meat and remove from flame. Serve hot with rice.
MINCED CHICKEN PATTIES
You can serve this in a hamburger bun with all the trimmings or serve it as part of your dinner with veggies etc. Improvise with the sauce, mix your favorite combo or just use one sauce but give it a kickstart with some heat!
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 3-6 Patties, 3 serving(s)
Number Of Ingredients 13
Steps:
- Mix together: Chicken, beaten egg, crumbs, crumbled Bacon, Garlic, Onion and mushrooms.
- Mix well and form into 3 or 6 Patties.
- Heat skillet and oil.
- Brown the patties well on both sides.
- Meanwhile mix together: Ketchup, worcestershire,BBQ sauce and Hot sauce.
- When you have browned both sides put a good tbsp of sauce on top of each pattie, lower heat.
- Continue cooking for a minute or so then flip and put remaining sauce on the other side of the patties.
- Watch you do not burn the sauce.
- Cook until done, start to finish 15-20 Minutes depending on the size of the patty.
Nutrition Facts : Calories 414, Fat 21.4, SaturatedFat 5.5, Cholesterol 195.7, Sodium 748.7, Carbohydrate 24.6, Fiber 1, Sugar 13.5, Protein 31.6
MINCED CHICKEN
Make and share this Minced Chicken recipe from Food.com.
Provided by ramani52
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil the mince with a little salt and drain . Add oil in a pan, and fry the chopped onions and chopped green chili .Stir in the minced chicken, and all other ingredients. Cook on a slow fire till dry. Serve on toast .
Nutrition Facts : Calories 172.3, Fat 5.9, SaturatedFat 1.1, Cholesterol 52.5, Sodium 83.3, Carbohydrate 12.6, Fiber 1.9, Sugar 5.7, Protein 17.8
MINCED SPICY CHICKEN
Number Of Ingredients 13
Steps:
- 1. Put the chicken, skin side down, and chicken broth in a medium saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer 12 minutes. Turn the chicken over and simmer 10 minutes. Cool the chicken in the pan off heat. When the chicken is cool enough to handle, separate the meat from the skin and bones and finely chop it into small bits. Discard the skins and bones. 2. Heat the olive oil in a large skillet over medium heat and cook the onion and garlic, stirring, until softened, 3 to 4 minutes. Add the remaining ingredients, except the reserved chicken, and cook, stirring, until the juices have evaporated and the mixture is nearly dry, 6 to 8 minutes. 3. Mix in the reserved chicken. Transfer to a bowl. The chicken picadillo is ready to use as directed in your recipe. If made ahead, cool to room temperature, cover and refrigerate up to 3 days, or freeze up to 3 months.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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