Ginger Chicken With Mint Food

ONE PAN GINGER CHICKEN AND RICE

Steps:

• Season chicken generously with salt and pepper.
• Place a large, deep pan over medium heat, add a splash of oil and add the chicken thighs, skin-side down.
• Allow to brown for 5-7 minutes until deep golden brown. Carefully turn over and cook for another 5 minutes. Remove from the pan and set aside.
• In the same pan, add the ginger and garlic and cook for 30 seconds. Add the rice and stir to coat the rice in the oil.
• Pour in the water and bring to a simmer. Place the chicken thighs on top of the rice then cover and allow to simmer gently for 10-15 minutes until the water has been absorbed and the rice and chicken are fully cooked.
• Combine the soy sauce and rice vinegar and set aside.
• Serve the ginger chicken and rice with sliced cucumber and fresh herbs. Drizzle the dressing over the chicken and rice.

GINGER CHICKEN WITH MINT

Steps:

• In a large frying pan, heat oil on medium heat.
• Add sliced onions and saute'until translucent, about 5 minutes.
• Add garlic and saute' for 1 more minute.
• Remove onion and garlic into a dish and set aside.
• Cut chicken into bite size pieces and add to frying pan; stir-fry for 2 minutes.
• Add soy sauce, ginger, mint and basil leaves and cook for 1 minute.
• Add mushrooms, green onions and sambal oelek.
• Return onions and garlic to the pan and continue cooking until chicken is tender, about 3 minutes; stirring occasionally.
• When chicken is just cooked, add rice vinegar, sugar and fish sauce; stir well and cook for 2 minutes.
• Remove from heat.
• Serve immediately over cooked rice of your choice.
• NOTE: Sambal Oelek is a hot Chili Sauce and is available in most major supermarkets in the Asian Food Section.

GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT

Steps:

• Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
• Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
• Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
• Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
• Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.

SWEET TEA BRINED CHICKEN WITH PEACHES, MINT AND ARUGULA

Steps:

• Combine 4 cups water with the sugar, ginger, and 1/4 cup salt in a large pot. Halve the lemon, squeeze the juice from half and add the juiced half. Reserve the remaining lemon half. Bring the water to a simmer over medium-high heat and stir until the salt and sugar are dissolved. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the tea bags and add 3 cups of ice to cool the mixture to room temperature, 5 to 8 minutes. Add the chicken pieces and make sure they are submerged. Cover and refrigerate for at least 8 hours and up to 16 hours.
• Remove the chicken from the fridge and remove from the brine. Pat dry.
• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners (2 if you have a grill with 4 or more burners) and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. The grill should be around 350 degrees F so adjust the burners or air-flow vents as necessary to maintain that temperature. (Be sure to consult the grill manufacturer's guide for the best results.)
• Lightly oil the grates of the grill and lay the chicken pieces, bone-side down, on the indirect heat side of the grill. Cover and cook until the skin is golden and the chicken is cooked about three-quarters of the way (130 to 135 degrees F on an instant-read thermometer), 20 to 25 minutes. Flip the chicken pieces so they are skin-side down and continue indirect grilling until the chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 15 minutes more.
• Meanwhile, lightly oil the flesh of the peaches and the remaining lemon half and place flesh-side down on the direct side of the grill. Grill until marked but not too soft, about 2 minutes. Turn the peaches (leave the lemon flesh-side down) and grill just until marked on the other side, about 1 minute more. Remove the peaches and lemon from the grill. Slice the peaches into wedges. Squeeze the lemon into a small bowl and whisk in the olive oil. Season with salt and pepper. Toss the arugula with the mint, peaches and the grilled-lemon vinaigrette. Serve with the chicken.

CHICKEN WITH GINGER

Steps:

• Soak ginger in cold water 10 minutes; drain.
• Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
• In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

GINGER CHICKEN

Steps:

• Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
• Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
• Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.

MINT GINGER CHICKEN LIVER

Steps:

• In a bowl add the liver, olive oil, mint leaves and ginger.
• Allow to marinate in a refrigerator for about 20 to 30 mins.
• Remove from the refrigerator and add salt as per taste (Avoid adding salt while marinating as it dries the liver).
• Heat a skillet and add the marinated liver along with the marinade and cook on medium heat till the liver turns light pink from a dark maroonish hue.
• garnish with fresh mint leaves and serve with multi-grain bread or a stand alone appetizer.