Spicy Chicken Salad

• serves 4

• Preparation time:

• Cooking time:

Ingredients

400 g organic chicken thigh fillets, cut into quarters
40 ml vegetable oil
1/2 teaspoon chilli powder
1/2 teaspoon freshly ground black pepper
2 tablespoons shredded long-leaf (saw-tooth) coriander
4 apple eggplants (aubergines), finely sliced
2 small red chillies, finely sliced
1 teaspoon minced galangal
1 teaspoon minced lemongrass
25 ml fish sauce
25 ml fresh lime juice, strained
2 Chinese cabbage (wombok) leaves, finely shredded
2 iceberg lettuce leaves, finely shredded
2 tablespoons shredded mint leaves
1 tablespoon white sticky rice, roasted and ground, plus extra to serve

Method

In a bowl, mix the chicken with the oil, chilli powder and pepper. Cook over coals or under a hot grill for 5-6 minutes until cooked. Mince the meat using a sharp knife or cleaver (do not blend as this ruins the texture).

In a bowl, mix the finely minced chicken with the coriander, eggplant, chilli, galangal and lemongrass, then moisten with the fish sauce and lime juice. Leave for 2 minutes to marinate slightly. Stir in the shredded cabbage and lettuce leaves, mint and roasted rice powder. spoon the chicken salad into serving bowls and dust with a little extra roasted and ground rice, and serve.

Notes