Need specific guidelines for mincing chicken in TM

[natslim]

Hello everyone,

I am working on converting a recipe for Thai-style Chicken with Basil to the Thermomix. The original recipe instructions have you mince your own chicken in the food processor:

"Pulse chicken and 1 tablespoon fish sauce in food processor until meat is chopped into approximate 1/4-inch pieces, six to eight 1-second pulses."

I am afraid using turbo will mince the meat too finely. I'd like to get the mincing right the first time, as I wouldn't like to waste the meat! Would you mind providing suggestions for speed settings and time to mince the chicken in the TM? (I have a TM21, but I can make do with your suggestions even if for a TM 31! )

Thanks in advance!
Tanya

[Thermomixer]

Main piece of advice - use partially frozen chicken so that it is firm and remove any bits of fascia (that white/silver tendon stuff)  Tehn hit the turbo button once and look into the bowl.  Hit it again and look.