Ingredients
- 1/2 cup rice, glutinous (sticky)
- 4 slices galangal, thinly sliced
- 2 kaffir lime leaves, coarsely torn
- 1 stalk lemongrass, thinly sliced
- 4 tbsp chicken stock
- 2 tbsp fish sauce
- 1 lb chicken, fillet
- 1/2 tsp salt, ground sea
- 2 tbsp basil leaves,Thai-style if possible
- 1 clove garlic, finely chopped
- 4 onions, green (spring), finely chopped
- 3 tbsp shallots, thinly sliced
- 2 tbsp cilantro (coriander), finely chopped
- 1 stalk lemongrass finely chopped
- 1/2 cup mint, fresh, leaves only roughly chopped
- 3 tbsp lime juice
- 1 red chili, long, Asian style, optional, try 2 if you like warmer salads
- 1 tbsp galangal, thinly sliced
- 1/2 tbsp palm sugar or brown sugar
- 1/2 tbsp fish sauce, extra
- lettuce leaves
- beans, green
- cucumber
- rice, glutinous (sticky)
Recipe Description
Find out why South East Asian salads are so refreshingly different with this classic dish so popular in Laos and Thailand.
Recipe Directions
1. Make the roasted sticky rice powder. In a frying pan over low medium heat, dry roast the glutinous rice for 5 minutes, stirring constantly. The rice should be a pale yellow color. Add the remaining ingredients and continue to stir for 3 minutes or until golden brown. Allow to cool and then grind to a powder in a mortar and pestle.
2. In the same frying pan over a medium heat, bring the stock and fish sauce to a boil and then add the finely chopped chicken. Toss for 3 to 4 minutes until the chicken is cooked and no longer pink.
3. Transfer the chicken to a bowl and while still warm, add 1 1/2 tablespoons of the roasted sticky rice powder. Add the remaining ingredients. Stir to combine.
4. Arrange on a serving platter. Serve with lettuce leaves, green beans, cucumber and sticky rice.
