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Categories:
long grain rice lime fish sauce sugar stalk birdseye chili peppers garlic lean ground chicken shallots cilantro mint green cabbage
Viewed: 92 - Published at: 10 years agoIngredients
- 2 tbsp long grain rice
- 1 large lime, juiced
- 1 1/2 tbsp fish sauce
- 1 tsp sugar
- 1 None lemongrass stalk, finely chopped
- 2 None birdseye chili peppers, seeded and finely chopped
- 2 cloves garlic, crushed
- 1 1/3 lbs lean ground chicken
- 2 None shallots, thinly sliced
- 1/2 cup loosely packed cilantro leaves, plus additional, to garnish
- 1/2 cup loosely packed mint leaves, plus additional, to garnish
- None None Green cabbage, leaves torn
Method
- Heat a wok on low heat. Cook the rice, stirring, for 5 mins, until toasted and fragrant but not browned. Cool slightly. Grind the rice in a spice grinder or mortar and pestle and set aside.
- Combine the lime, fish sauce and sugar in a bowl.
- Spray the wok with no stick cooking spray and heat to medium. Stir-fry the lemongrass, chili pepper and garlic for 1 min, until fragrant. Remove from the wok.
- Stir-fry the ground chicken for 7 mins, stirring, until browned. Return the lemongrass mixture to the wok with the lime juice mixture, shallots and herbs. Toss to combine. Spoon over the cabbage leaves to serve. Sprinkle with ground rice and garnish with additional herbs.
