Rustic Thai Salad Of Minced Chicken

• For the salad
• 3 tablespoons raw glutinious rice, or jasmine rice
• 5-10 dried chilies, or alternatively use chili powder to taste
• 400g chicken thigh fillets, roughly mince by hand
• stock or water, enough to moisten
• a pinch of salt
• 2 shallots, finely sliced lengthways
• 2 spring onions, coarsely chopped
• 1 handful coriander, coarsely chopped
• 1 handful mint, coarsely chopped
• Dressing
• Lime juice
• Fish sauce

1. TOAST -rnIn a dry pan, separately toast the rice and dried chilies until fragrant and coarsely ground each one, set aside.
2. CHICKEN-rnIn a hot pan add the chicken and salt, along with some stock or water to moisten and lightly simmer until the chicken is fully cooked.
3. SEASONING-rnRemove from the heat and season with lime juice and fish sauce. Add the toasted rice and chilies.
4. FINISH-rnSprinkle with shallots, spring onions, coriander and mint. Serve with a side of fresh vegetables such as raw cabbage, cucumber, lettuce and Thai basil leaves.

salad, glutinious rice, chilies, chicken thigh, water, salt, shallots, spring onions, handful coriander, handful mint, dressing, lime juice, sauce

Taken from food52.com/recipes/25753-rustic-thai-salad-of-minced-chicken (may not work)