👨‍🍳 作り方

1. 1

   Prepare the chicken: If not already minced, finely mince the chicken by hand. Slice chicken against the grain into thin strips, then chop finely. Run a knife over the meat until evenly minced.

   💡 プロのコツ: Hand-mincing provides a better texture than pre-ground chicken.
2. 2

   Toast and grind spices: In a dry skillet, toast cumin and black mustard seeds over medium heat until fragrant and mustard seeds pop, about 30 seconds. Transfer to a mortar and pestle or spice grinder and pulse into a coarse powder.

3. 3

   Prepare the sauce mixture: In a small bowl, whisk together sambal oelek, dark soy sauce, fish sauce, and sugar.

   💡 プロのコツ: This mixture forms the flavor base of the stir-fry.
4. 4

   Fry garlic cloves: Heat 1 tbsp of oil in a wok or large skillet over medium heat. Add the whole garlic cloves and fry, tilting the pan to keep them submerged, until light golden and softened, about 1 minute. Remove with a slotted spoon and set aside.

5. 5

   Stir-fry aromatics and chicken: Increase heat to high. Add the remaining 1 tbsp of oil. Once hot, add minced garlic, minced ginger, and sliced Thai chilies. Stir-fry for a few seconds until fragrant. Add the minced chicken and stir-fry, breaking it up, until browned and cooked through, about 4 minutes.

6. 6

   Combine with sauce and spices: Add the ground spice mixture and the prepared sauce mixture to the wok. Stir well to coat the chicken. Cook for another 1-2 minutes until the sauce thickens slightly.

7. 7

   Add herbs and serve: Stir in the chopped cilantro and mint. Toss to combine. Serve immediately with lime wedges on the side.

   💡 プロのコツ: This dish is excellent served with steamed rice or as a filling for lettuce wraps.