I love the texture of minced meat. I like to buy whole organic chickens, debone them, grind up the skinless thigh and breast meat and freeze them in individual ziploc bags. Including the thigh meat keeps the blend moist and tender. Save the bones for making chicken soup. The often discarded stalks/root of the Cilantro plant are actually very flavorful and used extensively in southeast asian cooking. This recipe came about when I had no Thai holy basil but wanted to make gai pad krapow, minced chicken basil stir-fry. There is no better dish to use cilantro root as a substitute!
- 2 cups of minced chicken
- 1 tsp minced ginger
- 1 Tbsp minced garlic
- 2 Tbsp finely chopped cliantro root/stalk
- 2 Tbsp diced red onions
- 1 lemongrass stalk (white part ony), thinly sliced
- 1 chili padi, thinly sliced
- 2 tsp fish sauce
- 1 Tbsp kecap manis (use soy sauce and sugar if unavailable)
- 1 Tbsp calamansi lime juice (use regular lime juice if unavailable)
- 1 Tbsp of butter
- Heat butter in wok until foaming.
- Stir fry garlic, ginger, cilantro root, lemongrass and chili padi until fragrant.
- Move the herbs towards the edge of the wok.
- Add minced chicken to wok, spreading it out to form a pancake. Do not touch and allow the meat to brown underneath.
- Break up meat pancake into small pieces. Add fish sauce, kecap manis, calamansi lime juice and stir-fry along with herbs until chicken is completely cooked. Toss in diced red onions at the end.
- Serve over rice and add a fried egg for extra yummy goodness.