Thai Minced Chicken Salad
Northeast Minced Chicken Salad from Simple Thai Food cookbook.
Servings: 4 people
Calories: 172kcal
Ingredients
- 1/4 inch (5mm) slice galanga minced, optional
- 2 large shallots about 1 ounce (30g) each, sliced lengthwise paper-thin
- 2 tablespoons red chili powder
- 1 ½ tablespoons fish sauce
- 3 tablespoons freshly squeezed lime juice
- 12 oz (350g) ground chicken
- 1/3 cup water
- 2 teaspoons toasted rice powder
- 10 blades fresh sawtooth coriander coarsely chopped, or ½ cup fresh cilantro leaves
- ½ cup loosely packed fresh mint leaves
- 3 1-inch (2.5cm) wide wedges of green cabbage
Instructions
- Place a dry wok or 14-inch (35cm) skillet over medium-low heat, add the galangal, and toast, stirring constantly, until dry to the touch and fragrant, which should take about 1 minute. Transfer to a bowl.
- Add the shallots, chile powder, fish sauce, and lime juice to the bowl with the galangal, stir to mix, and set aside.
- Return the pan to medium heat. When the pan is hot, add the chicken and water and cook, stirring and breaking up the meat with the edge of the spatula, just until the chicken is cooked through, about 5 to 8 minutes. Transfer the chicken and its juices to the bowl with the dressing.
- Stir everything together well, then taste to see if the seasoning needs correcting. The salad should be predominantly sour, then salty. Adjust the seasoning as needed. When the salad tastes right, stir in the rice powder, sawtooth coriander, and mint. Serve immediately with the cabbage on the side.
Notes
Northeast Minced Chicken Salad from Simple Thai Food cookbook.
Reprinted with permission from Simple Thai Food by Leela Punyaratabandhu, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2014 by Erin Kunkel.
Nutrition
Serving: 4people | Calories: 172kcal | Carbohydrates: 10g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 656mg | Fiber: 2g | Sugar: 1g