Recipe Ingredient
- 150g chicken fillet
- (A)
- 1/2 tsp chicken stock
- A dash of pepper
- (B)
- A dash of lime juice
- A dash of fish sauce
- Dressing
- 3 tbsp lime juice
- 5 cili padi, sliced
- 1 tbsp fish sauce
- 1 tbsp sugar to taste
- 1/4 tsp sesame oil
- 4 shallots, sliced thinly
- A handful of mint and coriander leaves
- 1 tbsp toasted sesame seeds
- 1 tbsp toasted and coarsely chopped groundnuts
Instructions
- Lightly marinate chicken in (A) for 10 minutes. Bring just enough water to a boil in a small saucepan and add the chicken fillet. Simmer, stirring often, until just cooked (about 3-4 minutes). Do not overcook or the meat will become tough.
- Remove, tear the fillet into shreds and season with (B). Set aside.
- Mix shallots, mint and coriander leaves, lime juice, fish sauce, sugar and sesame oil in a mixing bowl. Add in the prepared chicken and toss well to combine (the salad should be hot, sour and salty.) You can adjust the taste accordingly. Dish out on to a serving platter and add a sprinkling of sesame seeds and groundnuts. (You can also serve this dish together with the Fish Cake Patties.)
