Chopping Herbs for Gourmet Mango Chicken Salad

Video Transcript

"So the flavor burst comes from herbs and we are going to start with a little bit of mint, a little bit cilantro and a little bit of parsley and a little bit of lemon grass. You can get this at any Asian market, a lot of super market carry it. Start by just grabbing all together in your hand, kind of making a nice little pile. This is a really easy way to do it. These are just going to be part of our maceration so it doesn't matter that you are chopped perfectly we just want to get a nice chopped on these herbs. Oh it smells so good if you can smell this the mint and the cilantro is coming up are just dancing. Okay I'm going to take it and put into this big bowl over here and quickly I'm going to chop my lemon grass and this end is very tuberous and the upper part is tuberous so we really just went these a little bit of white right here. Can you show me that again. You really just want this little bit of white which is right here, we just really want this little bit of white this is the tender part. So we are going to chop this off, just slice it down the center and these reason that I'm doing that s you alway want to have a nice flat surface so it does not roll around. We don't want any fingers cut off here and then the claw this is something no body ever tells you and I'm going to tell you as your best friend you make a claw with your hand and that becomes you chopping guide. So as these are pressed flat, the fingers are curved in and you knuckle then becomes a guide and it never gets cut. Just slowly chopping these again the knuckle my thumb is behind the knuckle it is slightly pushing forward and then we are just going to give these a rough chopped just so we can expose as much flavor as possible. That s it and those are going to go in the bowl and we have done the herb preparation and now we are going to move on to the garlic and the shallots. "