Chicken mince with herbs and spices

Cambodian cuisine
Lao cuisine
cocina asiatica
Snacks and tapas
Chicken mince with herbs and spices
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prep time
30 min
cooking time
50 min
total time
1 hr 20 min
prep time
30 min
cooking time
50 min
total time
1 hr 20 min
  • 1/4 Cup (50 g) long-grained rice
  • 1 kg of chicken breasts, boneless
  • 2 tablespoons peanut oil
  • 4 cloves of garlic, majados
  • 2 tablespoons of fresh gallant, grated
  • 2 small red chillies, fine lyanes
  • 4 spring onions, fine lyanes
  • 1/4 Cup (60 ml) fish sauce
  • 1 spoonful of prawn paste
  • 3 tablespoons of fresh mint, minced
  • 2 tablespoons of fresh basil, minced
  • 4 spoonfuls of lime juice
  • 200 g of chicken livers, Optional
  1. Spread the rice on a baking sheet and roast at 180oC during 15 minutes or until golden. Leave to cool well and whisk in a crusher until finely ground.
  2. As it cools down, crush the chicken into the sting until finely chopped. Heat the oil in a wok or thick-bottomed frying pan; throw the garlic, the gallant, chills v the spring onion and saute over medium heat for 3 minutes or until they are gifted.
  3. Pour the chicken into the wok and sauté it during 5 minutes or until golden. Undo all the lumps that form with a wooden spoon. incorporate the fish sauce and shrimp paste. wait for it to boil, turn down the heat and, leave it cooking others 3 minutes.
  4. Remove from heat, incorporate the herbs, rice and moon juice and mix well. If you use chicken livers, you'll need to cook them in 1/2 Cup (125 ml) chicken broth some 5 minutes or until tender; let them cool down quite a bit before chopping them. Garnish the dish with open chillies along and serve it with another creamy.
Recipes easy to https://recetasdecocinafaciles.NET /

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