Chicken Salad with Toasted Rice Recipe

Chicken Salad with Toasted Rice Recipe

Ingredients:

• 450 gm chicken boneless
• 6 cloves garlic
• 2 sprigs green onion
• 4 tablespoon Thai bird chilies
• 6 tablespoon lime juice
• 2 tablespoon rice
• 1 handful lettuce leaf
• 1 tablespoon peanut oil
• 1/2 tablespoon lemongrass
• 1 cup chopped mint leaves
• 3 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 bunch basil
• 6 cup water

For The Main Dish :

• 1 shallots (small onions)
• 100 gm green beans
• 1/2 cup watercress
• 2 pieces galangal
• 100 gm eggplant/ brinjal
• 1 cup zucchini

Recipe :

• Step 1

  Pour water in a deep-bottomed vessel and bring it to a boil. Put all the veggies along with 1/2 cup chopped mint leaves, basil leaves, watercress and lettuce leaf. Steam all the ingredients for a while and parboil them. Keep it aside, till required.

• Step 2

  Cook the chopped chicken in a little bit of oil in a wok until thoroughly cooked, breaking into small bits. Set aside.

• Step 3

  Prepare a paste of garlic, lemongrass, shallots, green onions and mint by grinding them together.

• Step 4

  Toast the galangal in a small dry pan over medium heat, until the pieces are darkened and slightly charred. Let it cool before grinding it in a clean coffee grinder to a fine powder.

• Step 5

  Roast a handful of whole dried Thai bird chilies in the pan, turning frequently until they are darkened and slightly charred. Grind into a fine powder.

• Step 6

  Toss the cooked chicken with the garlic-mint and onion paste along with ground toasted galangal and chillies, fish sauce and lime juice. Mix all the ingredients well.

• Step 7

  Taste and adjust flavours to desired sourness, hotness and saltiness. Add sugar only as needed to pull the flavours together.

• Step 8

  Toss the toasted rice powder into the mixture and serve this salad at room temperature, with a tray of assorted vegetables and herbs.