Re: [CH] mint leaves & chile

Brent Thompson (brent@hplbct.hpl.hp.com)
Mon, 03 Aug 1998 17:59:07 -0700 

> I've got a bumper crop of mint and basil and want to make a Thai-style
> stir-fry of mint leaves and chile.  I've tried this once with only
> marginal success, and I was wondering if there are any tricks to
> maximizing the flavor of the mint and/or basil.  When is the best time to
> add the herbs?  Toward the end or at the beginning w/ the garlic,
> ginger and chile to infuse the oil?

There's not that much time involved to make a great deal of difference, but
anyway this is the recipe I've got, and it turns out good as written, IMO.

 ---   Brent

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** Chicken with Mint and Basil	(24 Aug 87, Vicki O'Day)

1.5 lbs	boneless chicken pieces (breasts, thighs, mixture of whatever)
1	egg white
1 Tbs.	cornstarch
1/2 tsp	salt
	oil, peanut or vegetable
8	garlic cloves, small, minced
8 1/2 inch cubes ginger, minced
7-10	chilis, red, small, dried
5	scallions, cut in 1/2 inch lengths
1/2 C.	fresh mint leaves
1/2 C.	fresh basil leaves
1/3 C.	fresh coriander leaves

Sauce:

2 Tbs.	lime juice, freshly-squeezed
1 Tbs.	fish sauce (nam pla)
1 Tbs.	soy sauce, light (thin)
1/2 tsp	salt
1.5 Tbs	sugar
1 tsp.	Thai or Chinese chili paste with garlic

1.  Cut the meat into cubes of less than 1/2 inch and put in
    a mixing bowl.  Mix the cornstarch, egg white and salt together,
    pour into the mixing bowl with the chicken and mix well
    so the chicken pieces are covered.  Refrigerate for at least
    30 minutes.  

2.  Combine the garlic, ginger, chilis and scallions; set aside.
    Combine the fresh herbs.  Blend the sauce ingredients.

3.  Heat 1 1/2 cups oil in a wok.  Add the chicken pieces, stirring
    to separate.  Cook for two minutes or until they turn white;
    remove chicken pieces, drain well and set aside.  Drain all
    but 2 tablespoons of oil from the wok.

4.  Turn the heat to high, then add the garlic, ginger, scallions
    and chiles.  Stir for 30 seconds.  Add the sauce, then the chicken
    and fresh herbs.  Cook over high heat until the liquid is
    mostly reduced.  Remove to a serving platter.

NOTES (from Vicki):

In the original recipe, it called for 1/3 cup basil and 1/3 cup mint;
I just misread it.  Also, it said use the white parts only of 6 scallions.
I liked it fine the way I made it.  Also, it called for 1 cup peanuts,
to be fried very briefly in the same oil as the chicken, before you use
it for the chicken.  Drain them and use them as garnish at the end.
I left them out because I don't like peanuts enough to be willing
to eat all those calories.  Ice cream, now, is a different story...