Thai chicken salad
- Yield : 2 large plates
- Servings : 2-4 people
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
Thai chicken salad
A very interesting and delicious easy-to-make Thai chicken salad with basil, coriander and spring onion dressing.
- 250 grams chicken leg mince
- Half a cup of finely chopped shallots
- coriander stems finely chopped and crushed
- 2-4 table spoons of chicken stock
- 4 cloves of garlic finely chopped
- Lemon grass - 2 big cuts of the soft part of the root
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 2 birds eye chillies slit into half
Chop the lemon grass across the length of the soft part of the lemon grass so that you get pieces like long cross-sections. Finely chop the garlic and coriander together. Chop the scallion greens into 1 inch pieces. Chop the onion into a fine mince.
In a wok, bring the vegetable oil to medium heat. Spread it around, add the onions and fry until fragrant. Add the garlic and coriander mix and fry till fragrant. Add the lemon grass and chillies and stir. Add the chicken mix and the chicken stock and stir to mix all the ingredients together. Cook the mince. Add more stock if it gets dry. This will not take more than 5 minutes.
Once the mince is cooked, add the lime juice, sugar and fish sauce and give it a good stir. Set aside to cool. Remove the lemon grass bits as they are great as flavoring but not tasty to eat.
Prepare a mixture of the fresh coriander leaves, chopped spring onion and basil leaves. Mix a part of this with the chicken mince and serve using the mix for dressing too.
Bangkok Thai Cooking Academy
1. You can add a tea spoon of finely crushed garlic and birds eye chillies mix to make it a spicy salad. Add this towards the end of cooking the chicken.
2. The salad mix can be different. Try with a small bowl of fresh young lettuce and mix the chicken mince with it and dress with spring onions and coriander mix with finely ground fresh ginger.
1. Use whole coriander leaves. Do not chop them up.
2. Basil – Use only whole leaves. Do not chop or crush.
3. Use thinly sliced young spring onions for dressing.You can use regular spring onions by slicing then down the middle four ways and then chop in to one inch pieces.