Monica Bhide The mint adds a glorious note to this spicy chicken dish. This dish reheats better in a skillet than in the microwave. The original recipe also includes baby corn and bell peppers along with the mushrooms. It is adapted from Best of Chinese Cooking by Sanjeev Kapoor (Popular Prakashan 2003).
Makes 4 servings
2 tablespoons vegetable oil
1/2 small white or red onion, peeled and chopped
3 garlic cloves, peeled and chopped
1 1/2 pounds skinless, boneless chicken, cut into 1/2-inch pieces (white or dark meat, or a mix)
1 tablespoon soy sauce
1 tablespoon peeled, chopped fresh ginger
10 fresh mint leaves
1/2 cup sliced white mushrooms
2 scallions, white and green part, thinly sliced
2 fresh chilies, thinly sliced (chili de arbol or serrano green chilies)
1 tablespoon rice vinegar
1/2 teaspoon sugar
1 tablespoon fish sauce
Steamed rice, for serving
Heat the vegetable oil in a large skillet over high heat. Add the onion and saute until translucent.
Add the garlic and saute for 1 minute. Remove the onion and garlic from the pan and set aside.
Add the chicken pieces to the oil in the skillet and saute for 2 to 3 minutes, until lightly browned. Add the soy sauce, ginger and 5 of the mint leaves. Stir well.
Add the mushroom, scallions, chili and sauteed onion and garlic, and cook, stirring continuously, until the chicken is cooked through and tender.
Stir in the rice vinegar, sugar and fish sauce.
Garnish with remaining mint leaves and serve hot with rice.
