Name: Chicken and toasted rice salad
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 cup (250ml) chicken stock; 2 (340g) single chicken breast fillets; 2 tablespoon long grain rice; 4 green onions, chopped; 2 large_piece fresh red chillies, chopped; 2 tablespoon mint leaves, chopped fresh; 1 tablespoon coriander leaves, chopped fresh; 1 tablespoon lemon grass, chopped fresh; 1 cos lettuce; 1/4 cup (60ml) lime juice; 1 tablespoon fish sauce; 1 teaspoon sugar

Ingredients

1 cup (250ml) chicken stock

2 (340g) single chicken breast fillets

2 tablespoon long grain rice

4 green onions, chopped

2 large_piece fresh red chillies, chopped

2 tablespoon mint leaves, chopped fresh

1 tablespoon coriander leaves, chopped fresh

1 tablespoon lemon grass, chopped fresh

1 cos lettuce

1/4 cup (60ml) lime juice

1 tablespoon fish sauce

1 teaspoon sugar

Method

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.

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