Spicy Chicken Salad



70 g Cooked minced chicken

(Marinade chicken in mixture coriander root, oil, fine chili flake and soy sauce.)

1 T Toasted sticky rice

2-3 Shallots, finely sliced

½ t Ground dried chili pepper

1 stalk Spring onion (scallion), finely sliced

2 leaves Thai coriander, finely sliced

5-8 leaves Mint leaves (garnish)

¼ C Chicken stock


1 Lime juice

1 T Fish sauce

1/2 T Tamarind juice

½ t Sugar


Heat up oil in grill pan then grill marinated chicken until well cooked.
Slide chicken in small piece.
In a large bowl or pot , mix the chicken, seasoning, Spring onion, shallots, coriander, dressing , ground chili pepper and most of the toasted rice.
Place in a serving bowl and garnish with mint leaves.
Serve with fresh vegetables or sticky rice.