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Spicy Chicken In Salad Leaf

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Spicy Chicken In Salad Leaf

Serves : 24
Preparation time : 20 minutes
Cooking time : 15 minutes

Ingredients :

1 tablespoon sesame oil
300g minced chicken
1 tablespoon fish sauce
2 tablespoon lime juice
1 tablespoon palm sugar, or gula melaka
1 tablespoon finely chopped mint (use Vietnamese mint if available)
1 tablespoon finely chopped fresh coriander
4 baby witlof (available at major supermarkets), leaves seperate and rinsed clean

Paste (blended finely) :

2 coriander roots, chopped coarsely
Pinch of salt
3 cloves garlic, peeled
2 tablespoons finely grated ginger
10 white peppercorns

Method :

Heat oil in wok over a medium fire. Sesame oil heats up quickly so add blended paste before the oil starts smoking. Cook, stirring, until fragrant, about 2 minutes.
Add chicken add cook, stirring for 3 minutes until browned lightly.
Add fish sauce, juice and sugar to the pan; simmer gently, uncovered, for 5 minutes or until thickened slightly. Stir in mint and coriander.
Divide mixture evenly among salad leaves and serve at once.

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Last Updated: 07/10/08