Minced Chicken Salad

11 Mar 2015

  • ½ cup chicken stock
  • 2 tbsp water
  • 1 tsp sugar
  • 1 thumb-size piece ginger, finely grated
  • 400g minced chicken
  • juice of 2 limes
  • 4 tbsp fish sauce
  • 1 red chilli or 2 chilli padi bird’s eye chillies), finely sliced
  • 2 spring onions, finely sliced
  • 1 shallot, peeled and finely sliced
  • 1 cup beansprouts, tails removed

To serve:

  • Sliced cucumber
  • Butterhead lettuce leaves
  • A handful of each fresh mint, coriander and Thai basil
  1. Place the stock, water, sugar and ginger in a saucepan and bring to a simmer.
  2. Add the chicken and use the back of a ladle or wooden spoon to break up the chicken as you stir it through the liquid.
  3. Keep stirring until the chicken is fully cooked and separated, about 6 minutes.
  4. Transfer to a large bowl and add the lime juice, fish sauce and chillies. Leave to cool completely.
  5. When the mixture is lukewarm, pour it through a sieve, reserving the juice.
  6. To the drained mixture, add the shallots, spring onions, beansprouts and rice powder. Toss the mixture gently to mix.
  7. Serve with sliced cucumber, lettuce leaves and the herbs on the side.

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