Follow these steps for perfect results
chicken fillets
finely chopped
chicken stock
shallots
thinly sliced
thai hot chili peppers
chopped
garlic cloves
thinly sliced
ground roasted rice
ground dried red chili
fish sauce
lime juice
salt
fresh coriander
chopped
fresh mint leaves
chopped
Bring chicken stock to a boil in a pot.
Add chopped chicken to the boiling stock and cook for 7-8 minutes until cooked through.
Drain the chicken, reserving the stock.
In a bowl, combine shallots, chili peppers, garlic, ground roasted rice, ground dried red chili, fish sauce, lime juice, and salt.
Add the drained chicken to the bowl with the spice mixture.
Add 2-3 tablespoons of the reserved chicken stock to moisten the salad.
Mix all ingredients well.
Gently fold in the chopped fresh coriander and mint leaves.
Serve immediately or at room temperature with fresh salad greens.
Expert advice for the best results
Adjust the amount of chili peppers to your spice preference.
Serve with sticky rice for a more authentic Thai experience.
Garnish with extra fresh herbs for added flavor and visual appeal.
Everything you need to know before you start
10 minutes
Can be made a few hours ahead and chilled.
Serve in a bowl or on a plate, garnished with fresh herbs and lime wedges.
Serve with sticky rice or lettuce wraps.
Serve as an appetizer or light meal.
Complements the spice.
Off-dry to balance the spice.
Discover the story behind this recipe
Popular street food and restaurant dish in Thailand.
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