Make Minced Chicken

Preparing minced chicken is an age-old technique and is common in many Indian and Thai dishes. Fresh chicken meat is finely diced and flavored with vibrant spices, and then added to any number of recipes to create a succulent meal. With a little instruction, you can learn how to make minced chicken, opening the door to an entire cuisine with endless recipe possibilities.

Steps

  1. Purchase approximately 2.5 lb. (1.14 kg) of fresh chicken breast from your local grocer or food supplier.
  2. Wash your hands thoroughly with soap and water before touching the meat.
  3. Remove the chicken from its packaging, and rinse the breasts under cold water.
  4. Fill a medium pot with enough cold water to cover the chicken breasts. Place the meat in the pot, and set it on your stove top. Turn the burner on high heat until the water begins to boil, and then turn the heat down to medium. Allow the chicken breasts to simmer for approximately 8 to 10 minutes, and then check to determine if the meat is cooked. If the meat is white, the breasts are cooked, and if there is pink in the middle, the need to cook longer.
  5. Remove the pot from your stove top, and drain out the water with a pasta strainer.
  6. Place the chicken on a flat cutting board, and allow it to cool for roughly 2 minutes. Use a sharp kitchen knife to cut the breasts into small cubes in preparation for mincing.
  7. Dice, or finely chop the cubes, into very small, fine pieces. The end result should be chicken that resembles raw ground beef.
  8. Season the minced chicken to taste, and incorporate it in to your meal however your recipe suggests.



Tips

  • Other parts of the chicken work for mincing too. If all you have available are legs, thighs, or wings, simply cook these in the same manner you would the breast, and then remove the meat from the bone before mincing.
  • There are a wealth of recipes online or in modern cookbooks that use chicken prepared in this manner. Once you know the basics of how to properly mince chicken, experiment with different flavors and spices.
  • Minced chicken is very versatile. It can be served hot or cold, by itself as a main course, or as a base for other foods, such as curry. You can go beyond a recipe and use it as filler in soups, salads, rice or pasta dishes, sauces, and more.
  • If you find that dicing or mincing chicken by hand is difficult, try using a food processor. Allow the chicken to cool for approximately 1 minute after boiling, and then place the breasts in your processor. Blend them on high for about 20 seconds, or until the meat is very finely shredded.

Things You'll Need

  • 2.5 lb. (1.14 kg) chicken meat
  • Water source
  • Hand soap
  • Paper towels
  • Medium-size pot
  • Stove-top burner
  • Sharp kitchen knife
  • Seasonings to taste
  • Food processor (optional)

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