Just call me Bev: Asian minced chicken

You know your priorities in life have changed when you get overly excited about a new fruit & veg shop that has opened up in our nearest town. When I saw the signs saying “Opening Soon!” I have to admit that I imagined it to be a small country town shop with a few daggy bits of lettuce, carrots and potatoes. But…when I went in there last week I was SO EXCITED to see it was just like a mini Harris Farm…or something! Flowers out the front! Every herb under the sun! Organic produce! CHEAP {hello punnet of delicious sweet cherry tomatoes I will indeed take you for 99cents a punnet!} And wombok! For almost $3 less than I was forking out at the IGA in another town. And olives! Cheeses! Bring. It. On.

So now I can drive 5 mins away and get everything I need for dinner. I have vowed to now only buy from there so they keep the good stuff coming and support local business and all that. So what was first off the menu? Beth’s Chicken of course! Thought you might like a easy peasy quick dinner that is delicious. I made it up a few years ago and it’s a little bit of this and that but always goes down a treat. You can make it spicier and if you can’t get chicken mince you can use pork or even {believe it or not} turkey!

Beth’s Chicken

500gms Chicken mince
Bunch shallots
2 garlic cloves
Thumb sized piece of ginger
1 red chili
1 lemon {zest of & juice of}
Soy sauce
Sweet chili sauce
Bunch coriander
Bunch mint

Don’t you love the chicken mince from the local butcher? No mistaking there and it was delicious. There is something lovely about going to a butcher too – seeing them write down each amount on your brown paper bag, have a natter – it’s just like how I remember it when I was a little girl.

I grate the garlic & ginger & lemon with my micro plane thingy and then chop everything else in a, ahem, rustic fashion {read I was beyond starving and onto my second glass of wine already}.

Fry up shallots, ginger, garlic & chilli’s into some oil – step back and marvel at your skills because it will instantly smell fabulous {funny how garlic in a pan will do that each and every time isn’t it?}.

Add chicken mince and brown {or in this case white} off the mince. A bit of liquid will appear but that’s fine just adds to the sauce.

Then add the sauce. In my case last night this was when I realised that I was completely out of soy sauce and chili sauce which are kind of essential so just ignore me and add your sauces in. A good spoldge of soy and a few of sweet chili sauce. You can basically add anything in that is Asian{y} within reason – don’t go adding in hoisin for example.

After this has simmered for 5 mins or so turn the heat off, add the lemon juice in and the chopped bunch of mint & coriander. READY!

Serve with rice {or noodles} and enjoy! It really is delicious.

  • http://www.blogger.com/profile/09334181966209041832 Corinne – Daze of My Life

    Ok, you’ve convinced me, I’m moving there!

    Oh and Beth’s chicken will move into rotation next week. It looks yummo. I often replace chook with turkey mince in my chicken pies and it works a treat.

    Thanks for sharing.

  • http://www.blogger.com/profile/08281463357359416086 Mrs BC

    That does indeed look seriously yum, def on the agenda this week!

  • http://www.blogger.com/profile/10327661563449068137 Felicity

    I came visiting your larder for inspiration for Captain V’s 50th celebrations but will be making this for dinner instead…back to the foraging….

    ps: so envious of your ‘f&v’ store – hope it’s still thriving

  • http://www.blogger.com/profile/00458222909200019011 Nicole

    I LOVE this meal! I had it last week. Literally takes 10 minutes, and delish!