Mint Ginger Chicken Liver Recipes

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GINGER CHICKEN WITH MINT



Ginger Chicken With Mint image

An absolutely delicious chicken recipe. This appeared in one of our Local Newspapers. Takes very little time to make.

Provided by William Uncle Bill

Categories     Chicken Breast

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium onion, thinly sliced
4 large garlic cloves, finely chopped
2 lbs boneless skinless chicken breasts
1 tablespoon soy sauce
1 1/2 tablespoons finely chopped fresh ginger
1 tablespoon mint leaf, slivered
1 tablespoon basil leaves, slivered
1 cup sliced shiitake mushroom
2 large green onions, cut into 1 inch pieces
1 teaspoon sambal oelek
1 tablespoon rice vinegar
1/2 teaspoon granulated sugar
2 teaspoons fish sauce

Steps:

  • In a large frying pan, heat oil on medium heat.
  • Add sliced onions and saute'until translucent, about 5 minutes.
  • Add garlic and saute' for 1 more minute.
  • Remove onion and garlic into a dish and set aside.
  • Cut chicken into bite size pieces and add to frying pan; stir-fry for 2 minutes.
  • Add soy sauce, ginger, mint and basil leaves and cook for 1 minute.
  • Add mushrooms, green onions and sambal oelek.
  • Return onions and garlic to the pan and continue cooking until chicken is tender, about 3 minutes; stirring occasionally.
  • When chicken is just cooked, add rice vinegar, sugar and fish sauce; stir well and cook for 2 minutes.
  • Remove from heat.
  • Serve immediately over cooked rice of your choice.
  • NOTE: Sambal Oelek is a hot Chili Sauce and is available in most major supermarkets in the Asian Food Section.

Nutrition Facts : Calories 677.9, Fat 19.4, SaturatedFat 3.3, Cholesterol 263.3, Sodium 1268.4, Carbohydrate 12.6, Fiber 1.9, Sugar 4.5, Protein 107.7

MINT GINGER CHICKEN LIVER



Mint Ginger Chicken Liver image

Make and share this Mint Ginger Chicken Liver recipe from Food.com.

Provided by Pooja Kanal

Categories     One Dish Meal

Time 30m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 5

250 g chicken livers
2 tablespoons extra virgin olive oil
1/2 cup fresh mint leaves
1/4 cup ginger (thinly sliced)
salt

Steps:

  • In a bowl add the liver, olive oil, mint leaves and ginger.
  • Allow to marinate in a refrigerator for about 20 to 30 mins.
  • Remove from the refrigerator and add salt as per taste (Avoid adding salt while marinating as it dries the liver).
  • Heat a skillet and add the marinated liver along with the marinade and cook on medium heat till the liver turns light pink from a dark maroonish hue.
  • garnish with fresh mint leaves and serve with multi-grain bread or a stand alone appetizer.

Nutrition Facts : Calories 153.7, Fat 10, SaturatedFat 2, Cholesterol 215.6, Sodium 46.9, Carbohydrate 4.7, Fiber 1, Sugar 0.2, Protein 11.2

SWEET GINGER CHICKEN LIVER



Sweet Ginger Chicken Liver image

Not sure where the idea came from but I tried this out on my girlfriend who never ate chicken liver and she liked it. Toasted sesame seed, caramelized ketchup and ginger thickened and coating browned floured chicken livers. I used Tamari soy sauce low sodium

Provided by Joe Ratner AKA 8415

Categories     Chicken Livers

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

oil (for frying)
1 lb chicken liver
2 teaspoons white pepper
2/3 cup ketchup
1 tablespoon soy sauce
2 tablespoons ground ginger
1/2 cup flour
3 tablespoons ginger
1 teaspoon oil

Steps:

  • In a heavy pan ( cast iron recommended) place enough oil to fully cover a chicken liver. Approximately 1 1/2 inch. Heat on medium to medium low heat to 350 degrees.
  • Place flour 1 TBS ginger and white pepper in a bowl and mix thoroughly.
  • Dredge livers in flour mixture and place in hot oil and cook until cooked through. Turn if necessary. Drain on paper towels or draining rags. When all livers are cooked keep warm in oven.
  • Heat 1 Tsp oil in sauce pan until warm and put ketchup ginger sesame seed and soy sauce and heat until sauce thickens.
  • Add fried liver and heat through. Serve on a bed of jasmine rice with an Asian vegetable stir fry.

Nutrition Facts : Calories 178.2, Fat 4.9, SaturatedFat 1.4, Cholesterol 261.6, Sodium 520.3, Carbohydrate 18.5, Fiber 1.2, Sugar 6.3, Protein 15.2

GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT



Garlic-Ginger Chicken Breasts With Cilantro and Mint image

This chicken, which is the brainchild of my aunt Sonia, is legendary among our cousins. Until recently, though, no one knew what, exactly, went into it. Whenever my aunt would make it on a family vacation, she'd disappear for a half-hour and reemerge with a Ziploc bag filled with the marinade and the chicken breasts. No one (not even her only daughter, Isha) was allowed to know the contents. The marinating chicken would smell so good, I'd legitimately have thoughts about eating it raw, carpaccio-style (which is disgusting, I know!). Well, folks, I am here to tell you that, after much negotiation, I have finally pried that chicken recipe out of Sonia's hands. Both the marinade and the cooking method (low and sort of slow) feel ingenious to me, and the payoff is huge: Charred, spicy, slightly funky, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.

Provided by Priya Krishna

Categories     dinner, easy, lunch, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

8 garlic cloves, minced
2 tablespoons minced fresh ginger
1 tablespoon finely chopped fresh mint leaves, plus more for garnish
1 tablespoon finely chopped fresh cilantro leaves, plus more for garnish
3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons plus 1 teaspoon olive oil
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon amchur (dry mango powder), optional
1/2 teaspoon red chile powder, like ground cayenne
3/4 teaspoon kosher salt
4 boneless, skinless chicken breasts (1/2 to 3/4 pound each)

Steps:

  • Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
  • Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
  • Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
  • Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
  • Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 3 grams, Sodium 483 milligrams, Sugar 0 grams, TransFat 0 grams

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