It seems like just yesterday (because it was) that we were outside in our short sleeves and white pants embracing the heat of a warm spring day. Then, just to remind us it is still early spring, Mother Nature pulls a fast one. The rain pours in a steady stream and the cold air demands that I dig out the sweaters at least for a few more days.
However, there is something to be said about a day that demands you stay in and hunker down. Unlike winter, a spring cold snap promises sunny days to follow. I find myself wanting to pull my own fast one. With this Asian Minced Chicken with Homemade Pickles, I’ve quickly put together a dinner that sounds like it should take hours to prepare, if not weeks, but we pull it together and sit down to eat within an hour.
My kids are crazy about pickles so this week I decide to try quick pickles. Today is as good a day as any. Long, thin English cucumbers are best but I’m going to try this again when the fresh young cucumbers arrive at the market. My girls help to strip the cucumber peel into long vertical strips creating a natty striped pattern. Then, using a spoon, they scrape out the center seeds.
My only reference point for pickles is my grandmother canning pickles in late summer. Canning was a big day and as I watched my Mom and grandmother lay out all of the gear, prepare all of the vegetables and, like scientists, boil the jars then immerse the filled jars into boiling water to seal. The memory makes the whole idea of canning overwhelming and exhausting. (Yet something I may attempt for the first time this summer.)
With traditional canning, the end result won’t be known for weeks. Fortunately, these pickles couldn’t be easier and we can eat them almost immediately.
The thinly sliced cucumbers are doused with rice vinegar and pinches of sugar and salt, then set aside to chill in the fridge. Done.
We have some form of boneless chicken breast every week. So, for this dish, I at least want to change its form. I pull out my underused cleaver and cut the breast into thin, long strips then chop them into small cubes. I want minced chicken without getting obsessive about perfect dice.
Next, we prepare a marinade for the chicken that is salty and sweet, just like the pickles. I pull from the pantry fish sauce, lime juice, minced garlic, rice vinegar and a little brown sugar. (It’s worthwhile purchasing fish sauce and rice vinegar if you don’t already have in your pantry. You’ll find yourself reaching for them often, particularly in the summer.)
Ideally, the chicken should marinate for at least 15 minutes but in my rush, I’ve just squashed the marinated chicken in a Ziploc where it sits until the pan gets hot. It works just fine.
Once my cast iron skillet is very hot, the marinated chicken is added in small batches. For best results, I will remove the chicken pieces from the marinade and place on a plate lined with several paper towels, then lightly pat dry. This extra step will help the chicken to brown. When pressed for time, I just toss the chicken in the pan without drying. It is equally edible just more boiled than browned.
The pieces are small and therefore cook quickly. Once browned, I remove and add the next batch.
We serve the hot minced chicken over hot rice from our rice cooker and top with a tangle of cold fresh pickles. A swirl of toasted sesame oil (another item for your pantry) and we call it dinner. Fresh mint or cilantro would be a terrific finish but if you don’t have any, it’s not necessary. If my kids were peanut lovers, I might sprinkle some on top, too, but they are not.
Hot or cold, fast or slow, this dinner can’t make up its mind, just like the weather but we welcome spring, rain or shine, accepting all its idiosyncrasies. We enjoy the comfort of sitting together with dinner on the table and the knowledge that warm sunny days will soon be here to stay.
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