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Recipes with minced chicken

4 recipes that use minced chicken, with photos, step-by-step instructions and cook times. The quickest, Larb gai, takes 25 minutes. It is most often cooked with carrot, spring onion and sugar.

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Krathong thong (crispy golden cups with chicken)

Krathong thong, "golden baskets", are named after the little floating krathong set on the rivers at Loy Krathong in Central Thailand, and their golden colour makes them a party bite for wishing wealth at festivals and New Year gatherings. A thin rice-flour batter is fried on a hot flower-shaped mould into crisp, delicate cups that shatter at the first bite. The filling is minced chicken cooked with sweetcorn, carrot, garlic and a little sugar, so it is gently sweet and savoury, which children love. Serve them as a starter with a sweet chilli dip, filling the cups just before serving so they stay crisp. Chef's tip: the cups keep for a week in an airtight tin, so fry them a day ahead and only cook the filling on the day.

60 minThaiSnacks & Starters
by KrazyBadal 0 views

MizutakiChicken hot pot

In Fukuoka's Hakata district, mizutaki restaurants have served this hotpot since the early twentieth century, and families make it at home all winter: bone-in chicken simmered in plain water until the broth turns cloudy and rich, then brought to the table with cabbage, leeks, tofu, mushrooms and spring onion and dipped in tangy ponzu. Diners first sip a cup of broth with salt, and the meal often ends with rice or noodles cooked in what is left. A portion is about 360 kcal. The most common mistake is simmering too gently: unlike a clear Western stock, mizutaki broth should bubble steadily so the collagen turns it milky. Chef's tip: blanch the chicken first and rinse it; it gives a clean, sweet broth with no scum.

90 minJapaneseChicken
by KrazyBadal 0 views

Chanko nabeChicken meatball hot pot

Chanko nabe is the daily meal of the sumo stables around Ryōgoku in east Tokyo, where young wrestlers cook a huge pot after morning practice and the senior ranks eat first. At home it is a winter supper cooked on a tabletop burner or on the hob: a clear chicken and kombu dashi seasoned lightly with soy, then loaded with ginger-scented chicken meatballs, tofu, napa cabbage, leek, carrot and mushrooms. Everything cooks in the one pot, and the last of the broth is often finished with udon or rice. The usual mistake is boiling the pot hard once the meatballs go in, which turns the broth cloudy and the tofu ragged; keep it at a lazy simmer. Chef's tip: shape the meatballs with two wet spoons and drop them in before the vegetables, so they flavour the broth while the cabbage softens.

60 minJapaneseSoups
by KrazyBadal 0 views

Larb gaiSpicy chicken salad

Out in the rice-farming provinces of Isan, a plate of larb turns up at almost every family meal and roadside som tam shack, always with a basket of sticky rice and a pile of raw greens. Warm minced chicken is tossed with fish sauce, plenty of lime, dried chilli and a fistful of mint, then finished with nutty, crunchy toasted rice powder. The result is bright, sour, salty and hot all at once, with a pleasing coarse texture. Wrap spoonfuls in lettuce, or eat it with sticky rice, cucumber and long beans. Chef's tip: toast your own rice powder; shop-bought tastes flat, and freshly ground grains smell like popcorn.

25 minThaiSaladsGluten freeSpicy
by KrazyBadal 0 views

Goes well with minced chicken