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LOCATION: Recipes >> Asian >> Chicken Salad 01

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Chieng Mai Chicken Salad

1 lb ground chicken
1 stalk fresh lemon grass, finely chopped
3 kaffir lime leaves, rehydrated and finely chopped
3-6 red Thai chilis
1/4 c fresh lime juice
1-2 T fish sauce
1 T ground roasted rice*
1 green onion, chopped
6-8 sprigs cilantro, chopped
12 mint leaves, chopped
1 t ground red chili peppers
Lettuce leaves or cabbage squares

green onions, sliced
mint leaves

Cook chicken in a little water in skillet (no oil), stirring
constantly. Set chicken aside to cool. In a bowl combine chicken,
lemon grass, kaffir lime leaves, chopped red chili peppers, lime
juice, and fish sauce and mix well. Stir in ground roasted rice,
green onion, chopped cilantro, and chopped mint leaves. Transfer
to a platter and serve at room temperature with lettuce leaves.
Garnish with green onions and mint leaves. Makes 6 servings.

To prepare ground roasted rice, place rice in a heavy pan over
medium heat. Carefully brown the rice until very dark brown. Set
aside to cool. Place in blender of spice mill and reduce to a fine
powder. Store in an airtight container.


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