1. Chickensaladwith toastedrice
By: Purvaja Sawant Region: Indian Dish: Vegetarian – Salads Main Ingredient: Chicken,
Rice
Ingredients
1 lb. boneless chicken, chopped or ground,
1 tbp peanut oil,
6 cloves garlic, minced and pounded to a paste,
1 stalk lemon grass (optional), trimmed and sliced into thin rounds or chopped,
1 shallot, finely chopped,
2 green onions (use white part only) finely chopped,
1/2 cup chopped fresh mint leaves,
2 small pieces dried galangal, toasted and then ground finely,
2-4 tsps ground roasted dried Thai chillies,
3 tbps fish sauce to taste, juice of 2-3 limes,
1/2 to 1 tsp sugar as required,
2 tbps ground roasted rice.
An assortment of raw or lightly steamed vegetables and aromatic herbs, such as sprigs of various
tropical basils and mints, green beans/long beans Thai eggplant, cabbage morning glory/water
cress, cucumber /zucchini lettuce etc.
Directions
1. Cook the chopped or ground chicken in a little bit of oil in a wok until thoroughly cooked,
breaking into small bits. Set aside. Prepare the garlic, lemon grass, shallot, green onions and
mint.
2. Toast the galangal in a small dry pan over medium heat, until the pieces are darkened and
slightly charred.
3. Let it cool before grinding it in a clean coffee grinder to a fine powder. Roast a handful of
whole dried Thai chilies in the pan, turning frequently until they are darkened and slightly
charred.
4. Grind into a fine powder. Toss the cooked chicken with the garlic, lemon grass, shallot, green
onion, mint, ground toasted galangal and chillies, fish sauce and lime juice. Mix well. Taste and
adjust flavours to desired sourness, hotness and saltiness. Add sugar only as needed to pull the
flavours together. Toss the toasted rice powder into the mixture and serve this salad at room
temperature, with a tray of assorted vegetables and herbs.
http://www.eknazar.com/Topics/Recipes/viewrecipe-id-2477/chicken-salad-with-toasted-
rice.htm