Serves : 3-4
Preparation Time : 15 minutes
Cooking Time : 20 minutes
Ingredients :
1 small chicken breast, skinned
50g dried black fungus, soaked in cold water for 15 minutes
4 fresh red chillies, sliced
1 teaspooon roasted shrimp paste or belacan (crumbled)
3 tabalespoons lime juice
11/2 tablespoons fish sauce
2 tablespoons sugar
1/2 small carrot, finely shredded
100g large purple onion, finely sliced
1 torch ginger or bunga kantan, finely sliced
1 cup loosely packed mint leaves
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Method :
Place chicken breast in a small pan barely covered with water. Bring to boil and poach, covered until cooked, about 15 minutes. Remove, cool and shred finely.
Blanch black fungus in hot boiling water for 3 minutes, cool and shred.
Pound chillies and shrimp paste. Add lime juice, fish sauce and sugar.
Just before serving, combine shredded chicken, black fungus, carrot, onion, torch ginger and mint. Add chilli dressing, toss gently and serve at once.
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