Vietnamese Marmite Mint Chicken Food

VIETNAMESE MARMITE MINT CHICKEN

Steps:

• Heat oil and sauté onions, dried chillies & chopped garlic over medium flame until translucent.
• Add chicken cubes & cook until almost done, stir frying all the time. Add a dash of fish sauce & keep on frying.
• Mix in sugar. Turn up heat, toss in bamboo shoots, red chillies, Marmite & finally the mint leaves. Stir well & remove from heat. Serve over steamed white rice.

LIME AND MINT CHICKEN

Steps:

• Bring a medium sized saucepan of water to the boil.
• Drop the beans into the boiling water with a pinch of salt.
• Boil for 2-3 minutes until the beans are just tender.
• Discard the chicken skin and any fat and tear bite-size pieces off the bone.
• Season the shredded chicken, with salt and pepper.
• Pour the lime juice into a bowl and whisk with olive oil until thick.
• Stir the beans into the dressing and then add the tomatoes, chicken, mint and chives.
• Toss and leave to sit for a few minutes, until the flavours meld together.
• Toss again and eat.

MARMITE CHICKEN

Steps:

• Marinade chicken pieces with ingredients (A) for at least one hour.
• Deep fry chicken pieces until cooked. Remove and put aside.
• In a separate pan, heat 1 tbsp oil and add in ingredients (B). Cook on medium heat until thickens. Add in fried chicken pieces and mix well. Remove and serve immediately.
• Note: Marmite is a brand of yeast extract. Do not add more than required as it has a strong flavour.