ground chicken ...?
- misspastina Sep 4, 2010 08:18 AM
What does anyone do with ground chicken? Every once in a while, it seems like a really good idea, then I use it, and it's disappointing ... mostly a texture issue ...
Mama, yes I would like your recipe. I have several thai cookbooks but none of them have a recipe that is what I get at the Thai restaurants in the Chicago area. Here they call it Spicy basil chicken or Thai spicy basil chicken. I use oyster sauce because I think thats approximates the taste of what they serve in the restaurants, I don't know for sure if that is right.
Your input is appreciated. BTW I love long beans and think that would be good in this dish but I would not go the hoisen route, maybe I am wrong, but doesn't hoisen have chinese 5 spice?
I don't taste much 5-spice (if any) in hoisin, but I think the role they play (umame, depth, salt, sugar) is so very close in a finished flavor profile that the sub. would be no prob. if you really dislike the idea of hoisin. I've used them interchangeably in a pinch : )
Thai Basil chicken w/ Long Beans, Noodles and crispy shallots:
Veg. oil to saute
4 lg. shallots, crosswise, 1/4 " slices
5 cloves garlic, 3 thinly sliced (think Goodfellas), two smashed and minced
1/2 bunch holy basil, julienned
3 Serrano peppers, (seeded, or not, thinly sliced. Are you brave, Dave?)
2 T. Dark sesame oil
6-7 oz. pkg. rice stick noodles
1 pound best quality dark ground chicken (not mechanically separated stuff)
3 quarts good chicken stock
4 T. fish sauce (nam pla, nuoc mam, divided)
8 ounces Chinese long beans or green beans, 1" pieces
1/4 c. fresh lime juice
2 T. raw, brown, or cane sugar, divided
2 T. Hoisin (or Oyster) sauce
2 good pinches cayenne
1/2 c. chopped fresh cilantro
1/2 c. chopped green onion
2 T. chopped salted roasted peanuts
Prep. your shallots by frying in 2" veg. oil until crisp, 5-6 minutes. Transfer them to paper towels to drain. Add sliced garlic to oil and fry until golden, about a minute. Transfer as well. Mix sesame oil and minced garlic in small bowl and set aside.
Bring stock to boil in large heavy saucepan. Add ground chicken to pot and simmer until cooked through, stirring to keep pieces fairly fine. Transfer chicken to large bowl; add julienned basil and Serranos to stock. Let simmer while you add 1 T. fish sauce to chicken and toss. Return broth to boil. Add noodles; cook for 3-4 minutes, and transfer noodles to bowl w/ chicken. Boil broth yet again, add beans and cook until crisp-tender. Transfer beans, herbs and chiles to bowl with chicken and noodles. Add sesame-garlic oil and lime juice, 1 T. sugar, and remaining 3 T. fish sauce along with hoisin or oyster. Toss well. sprinkle w/ remainder of chopped herbs and peanuts, shallots, fried garlic and sprinkle w remaining T. sugar. Serve w/ Sriracha, if desired.
We use ground chicken and turkey frequently instead of ground beef. I'll cook it up with various spices and black beans and roll in tortillas, use in chili along with cubed steak (cuts a lot of fat and I like two different meat textures in my chili), and chicken burgers with rosemary, garlic, etc. are pretty darned good. It doesn't taste like ground beef and I have no illusions about that, but it can be pretty tasty.
A couple Japanese dishes with ground chicken that I enjoy are tsukune and soboro (seasoned ground chicken) . We make tsukune into meatballs, but you can also make a patty or like a kebab. Soboro is great on top of plain rice with peas, scrambled eggs or corn w/ beni shooga or inside a rice balll (onigiri). Tsukune can be fried, simmered or grilled yakitori style. I love to grill it.