Chicken and toasted rice salad

chicken and toasted rice salad



1.Bring stock to boil in a pan, add chicken, simmer, covered, until just tender. Stand chicken in stock for 10 minutes, drain chicken, reserve 1 tablespoon stock. Discard remaining stock. Chop chicken finely, cool.
2.Place rice in dry pan, stir over heat for about 5 minutes or until lightly browned. Grind rice in batches to a fine powder using mortar and pestle.
3.Combine chicken, rice, onion, chilli, mint, coriander and lemon grass in bowl, serve in lettuce leaves.
4.Pour over combined juice, sauce, sugar and reserved stock.