You may also like
Categories:
Salad glutinious rice chilies chicken thigh water salt shallots spring onions handful coriander handful mint dressing lime juice sauce
Viewed: 98 - Published at: 6 years agoIngredients
- For the salad
- 3 tablespoons raw glutinious rice, or jasmine rice
- 5-10 dried chilies, or alternatively use chili powder to taste
- 400g chicken thigh fillets, roughly mince by hand
- stock or water, enough to moisten
- a pinch of salt
- 2 shallots, finely sliced lengthways
- 2 spring onions, coarsely chopped
- 1 handful coriander, coarsely chopped
- 1 handful mint, coarsely chopped
- Dressing
- Lime juice
- Fish sauce
Method
- TOAST - In a dry pan, separately toast the rice and dried chilies until fragrant and coarsely ground each one, set aside.
- CHICKEN- In a hot pan add the chicken and salt, along with some stock or water to moisten and lightly simmer until the chicken is fully cooked.
- SEASONING- Remove from the heat and season with lime juice and fish sauce. Add the toasted rice and chilies.
- FINISH- Sprinkle with shallots, spring onions, coriander and mint. Serve with a side of fresh vegetables such as raw cabbage, cucumber, lettuce and Thai basil leaves.
