Chili Chicken Salad Recipe: its more about the rice

This is more about the rice then the chili. Interesting read.

Chili Chicken Salad Recipe from


The #1 Problem in Cooking Indian Cuisines
http://www.asianonlinerecipe.com/recipes/chili-chicken-salad.php


Solve the mystery of cooking the most delicious cuisines. Add exciting and exotic new flavors to your cooking, with flair and creativity.

Chili Chicken Salad Recipe

Anyone who has traveled through North-east Thailand will have encountered this traditional dish, in which chicken is coated in a hot and sharp chili sauce. This cuisine uses glutinous rice (a short to medium grain rice) for the roasted ground rice. When preparing the rice, put it in a frying pan and dry-roast until golden brown. Remove and grind to a powder, using a mortar and pestle or a food processor. When the rice is cold, store it in a glass jar in a cool, dry place.



Ingredients: (Serves 4-6)

450 g/1 lb minced (ground) chicken

1 lemon grass stalk, trimmed

3 kaffir lime leaves, finely chopped

4 fresh red chilies, seeded and chopped

60 ml/4 tablespoons lime juice

30 ml/2 tablespoon Thai fish sauce (nam pla)

15 ml/1 tablespoon roasted ground rice (see above for preparation)

2 scallions (spring onions), chopped

30 ml/2 tablespoons fresh cilantro (coriander) leaves

Thinly sliced kaffir lime leaves, mixed salad leaves and fresh mint sprigs, to garnish



Method:

Heat a large non-stick frying pan. Add the chicken and moisten with a little water. Stir constantly over a medium heat for 7-10 minutes until it is cooked. While the chicken is cooking, cut off the lower 5 cm/2 inches of the lemon grass stalk and chop finely.



Transfer the cooked chicken to a bowl and add the chopped lemon grass, lime leaves, chilies, lime juice, fish sauce, ground rice, scallions and cilantro leaves. Mix thoroughly.



Spoon the chicken mixture into a salad bowl. Sprinkle sliced kaffir lime leaves over the top and garnish with salad leaves and sprigs of mint.



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The #1 Problem in Cooking Indian Cuisines

Solve the mystery of cooking the most delicious cuisines. Add exciting and exotic new flavors to your cooking, with flair and creativity.

Chili Chicken Salad RecipeAnyone who has traveled through North-east Thailand will have encountered this traditional dish, in which chicken is coated in a hot and sharp chili sauce. This cuisine uses glutinous rice (a short to medium grain rice) for the roasted ground rice. When preparing the rice, put it in a frying pan and dry-roast until golden brown. Remove and grind to a powder, using a mortar and pestle or a food processor. When the rice is cold, store it in a glass jar in a cool, dry place.



Ingredients: (Serves 4-6)

450 g/1 lb minced (ground) chicken

1 lemon grass stalk, trimmed

3 kaffir lime leaves, finely chopped

4 fresh red chilies, seeded and chopped

60 ml/4 tablespoons lime juice

30 ml/2 tablespoon Thai fish sauce (nam pla)

15 ml/1 tablespoon roasted ground rice (see above for preparation)

2 scallions (spring onions), chopped

30 ml/2 tablespoons fresh cilantro (coriander) leaves

Thinly sliced kaffir lime leaves, mixed salad leaves and fresh mint sprigs, to garnish



Method:

Heat a large non-stick frying pan. Add the chicken and moisten with a little water. Stir constantly over a medium heat for 7-10 minutes until it is cooked. While the chicken is cooking, cut off the lower 5 cm/2 inches of the lemon grass stalk and chop finely.



Transfer the cooked chicken to a bowl and add the chopped lemon grass, lime leaves, chilies, lime juice, fish sauce, ground rice, scallions and cilantro leaves. Mix thoroughly.



Spoon the chicken mixture into a salad bowl. Sprinkle sliced kaffir lime leaves over the top and garnish with salad leaves and sprigs of mint.



Go Top