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Greg's chicken with Vietnamese mint
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This is an experiment that I made on 30 January 2009. It's based on a Thai recipe, but uses Vietnamese mint instead of Thai basil. On that occasion I was quite happy with the result, but a year later I found it quite boring. I think it needs less coconut milk, and that's reflected in this updated recipe.

Work in progress
Work in progress

In fact, I think the coconut milk was OK. We made it again (with basil instead of Vietnamese mint) on 6 September 2016, and it was still boring. What this needs is fish sauce, and I'll update the quantities next time I cook it.

Ingredients

quantity       ingredient       step
50 g       spring onions       2
50 ml       oil       2
100 g       lemon grass, crushed       3
30 g       ginger       3
30 g       garlic       3
10 g       fresh red chilies       3
10 g       coriander root       3
300 g       chicken meat, chopped into cubes       4
150 ml       coconut milk, not “lite”       5
150 ml       water       5
10 g       salt (check quantity!)       5
10 g       Vietnamese mint       6

Procedure

Start at least 30 minutes before serving.

  1. Cook rice to serve with the dish.
  2. Chop the spring onions into short rings and fry gently in the oil.
  3. Chop the lemon grass (very finely!), ginger, garlic, chilies and coriander root, and add to the onions when they're about half done.
  4. Add the chicken and fry until warm.
  5. Add the coconut milk and water and bring to the boil. Salt and cook for about 10 minutes.
  6. Chop the mint and sprinkle on the dish before serving.

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