Recipe

Chicken and toasted rice salad

  • 1 hr cooking
  • Serves 4
  • Print
    Print

Ingredients

Chicken and toasted rice salad
  • 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

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.

More From Women's Weekly Food