Ingredients:
2 lb. boneless chicken, chopped.
2 Tbs. peanut Veg. oil
8 cloves garlic, minced and pasted.
1 stalk lemon grass, trimmed and chopped
2 shallot, finely chopped.
2 - 3 green onions (use white part only), finely chopped
1 cup chopped fresh mint leaves
3 small pieces dried galanga, toasted and then ground finely.
2-4 tsp. ground roasted dried chilies.
3 Tbs. fish sauce
2-3 tbs of lime juice
1-2 tsp. sugar
3 Tbs. ground roasted rice.
Method:
Cook the chopped or ground chicken in a little bit of oil in a wok until
thoroughly cooked, breaking into small bites. Keep separate.
Prepare the garlic, lemon grass, shallot, green onions and mint.
Toast the galanga in a small dry pan over medium heat until the pieces are
darkened and slightly charred. Let cool before grinding in a clean coffee
grinder to a fine powder. Then roast a handful of whole dried
chilies
in the pan, turning frequently until they are darkened and slightly charred. Grind into a fine powder.
Toss the cooked chicken with the garlic, lemon grass, shallot, green onion,
mint, ground toasted galanga and chilies, fish sauce and lime juice. Mix
well for around 2-3 minutes. flavor or taste can be
changed based on desire.
Toss the toasted rice
powder into the mixture and serve salad at room temperature.
You can add assorted vegetables into it.
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