Saturday, 26 March 2016

Chieng Mai Chicken Salad

Chieng Mai Chicken Salad

500gm deboned chicken (breast or thigh) - slice in small pieces
salt to taste
Cooking Oil
1/2 cup of fresh coriander leaves
1/4 cup of mint leaves
5 shallots or 1 large red onion
3 red chillies
5 tbl spoons glutinous rice
Lime juice
3 tbl spoons of fish sauce

In a dry pan roast the glutinous rice until slightly brown. Then roughly pound in pestle and mortar whilst still warm. Then leave to cool

Then in the same pan, use about 2 tbls spoons of cooking oil and cook the chicken pieces for about 10 minutes or until cooked. Add salt to taste. Cook until any liquid from the chicken has dried up. Then put into a large bowl.

Roughly chop the fresh coriander leaves, mint leaves. Dice the onion/shallots thinly and add these ingredients into the chicken.
Remove the seeds from the chillies and pound with pestle and mortar. Be careful not to get any chilly juices splash into your eyes. Add to chicken bowl.
Add in the lemon juice and fish sauce and mix well.
Taste to see if you need to add any more of the above ingredients.
Then add in the pounded glutinous rice into the bowl to give a bit of crunch.
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