Chicken-rice salad with mint and coriander

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Roast rice in a pan without fat for 8-10 minutes until golden brown. Take out and grind finely in a mortar

2. 2

   Remove the outer leaves from the lemon grass. Wash the stalk, cut lengthwise and chop very finely. Wash the meat, dab dry and cut into small cubes

3. 3

   Add 2 tablespoons fish sauce, 5 tablespoons water, lemongrass, broth and chicken to the pan and cook over medium heat for about 5 minutes. Let cool off

4. 4

   Peel and chop the shallots. Clean and wash spring onions and cut into rings. Clean and wash the chilli and cut into rings with the seeds. Wash herbs, shake dry and chop. Mix everything with the chicken mixture, lemon juice and rice. Season to taste with fish sauce

5. 5

   Remove 10-12 leaves from the iceberg lettuce, wash and dab dry. Cut larger leaves smaller. Use the lettuce leaves as bowls and pour in the chicken salad

Nutrition Facts

KCAL
120 kcal

CARBS
5 g

FATS
1 g

PROTEINS
23 g