Mint Ginger Chicken Liver Food

MINT CHICKEN

Steps:

• In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat, and shake off excess.
• Heat the margarine in a large skillet over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. Do not over cook the chicken or it will be tough.

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.

SWEET GINGER CHICKEN LIVER

Steps:

• In a heavy pan ( cast iron recommended) place enough oil to fully cover a chicken liver. Approximately 1 1/2 inch. Heat on medium to medium low heat to 350 degrees.
• Place flour 1 TBS ginger and white pepper in a bowl and mix thoroughly.
• Dredge livers in flour mixture and place in hot oil and cook until cooked through. Turn if necessary. Drain on paper towels or draining rags. When all livers are cooked keep warm in oven.
• Heat 1 Tsp oil in sauce pan until warm and put ketchup ginger sesame seed and soy sauce and heat until sauce thickens.
• Add fried liver and heat through. Serve on a bed of jasmine rice with an Asian vegetable stir fry.

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.