It’s Easy to Make Thai Chicken Salad
|Uncooked rice||1 Teaspoon, toasted|
|Shallot||1 Medium, finely chopped|
|Dried chilies/1 teaspoon chili flakes /1 thai bird chili seeded and minced||2 , finely chopped (With Seeds)|
|Dried chilies/1 teaspoon chili flakes or 1 thai bird chili seeded and minced||2 , finely chopped with seeds|
|Ground chicken||3⁄4 Pound|
|Fish sauce||1 1⁄4 Teaspoon|
|White granulated sugar||3⁄4 Teaspoon|
|Granulated white sugar||3⁄4 Teaspoon|
|Lime||1 , quartered|
|Cilantro||2 Tablespoon, roughly chopped|
|Chopped cilantro||2 Tablespoon|
|Red onion||1⁄4 Small, thinly sliced for about 1/4 cup|
|Red cabbage leaves||2 Small|
|Mint sprigs||2 (For Garnish)|
Place uncooked rice in a dry pan over medium-high heat for 1 to 2 minutes, shaking the pan back and forth to toast the rice evenly. Once the rice is no longer translucent and turns a light golden brown, transfer to a bowl.
In a medium pan, heat the oil over medium heat. Add in the shallot and dried chilies and stir for 10 seconds.
Increase heat to medium-high, add the chicken and stir-fry until it is no longer pink. Add the fish sauce and sugar and stir to combine. Squeeze 2 of the quartered limes into the pan and turn off the heat. Stir in cilantro and onion.
To serve, spoon the cooked meat into 2 cabbage leaves, dividing equally, and sprinkle the toasted rice on top. Garnish each serving with mint, a wedge of lime and sliced cucumber, if desired.
While other three-year-old girls played with their Barbie dolls, Joy Liao made herself an imaginary kitchen. She'd pretend to be the butcher at the market, taking a plastic knife to her stuffed animals. (She wasn’t a troubled child, promise!) Having an insatiable appetite for all things delicious, Joy grew up in the kitchen learning about cooking from her mother. After college, she pursued an editorial/media career, and more recently, rediscovered her passion for food in the kitchens of Michelin-starred restaurants in San Francisco.
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