Thai spicy chicken salad with mint.
600 g chicken fillets, finely chopped
1⁄2 liter chicken stock
4 shallots, thinly sliced
6 Thai hot chili peppers, chopped
8 garlic cloves, thinly sliced
2 tablespoons ground roasted rice
1 tablespoon ground dried red chili
1 tablespoon fish sauce
1 tablespoon lime juice
1⁄2 teaspoon salt
2 tablespoons chopped fresh coriander, leaf
2 tablespoons chopped fresh mint leaves
- Bring the chicken stock to a boil then add the chopped chicken and cook for 7 or 8 minutes. Drain but reserve the stock.
- Mix all the remaining ingredients in a bowl and then add the drained chicken. Add 2 or 3 tblsp of the reserved stock and mix well.
- Serve with salad either hot or at room temperature.
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