Larp (Laos chicken salad) #SundaySupper
Caroline's Cooking
Caroline's Cooking
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  • /450 g chicken breast 1½ limes ¼cup/ 60ml chicken stock 2-3 shallots or ½ red onion 4 cloves of garlic a large handful of arugula/rocket ¾oz packet fresh cilantro/coriander lemongrass (either 3tbsp puree of 2-3 stems fresh) ½-1tsp chili powder 1tsp fish sauce ¼tsp salt 2tbsp rice flour Instructions Trim the chicken of any fat then mince it - easiest shopping in to slices, dicing then chopping further. Put the chicken, the juice of ½ lime and the stock in a hot wok or skillet/frying pan and cook until all of the liquid is absorbed, stirring regularly. Meanwhile, dice the shallot/onion small, finely dice the the garlic, chop up the arugula/rocket, cilantro/coriander (can just chop off the stems below the lower leaves and chop the rest) and dice the white part of the lemongrass finely if using fresh. Mix the cooked chicken with the shallot/onion, garlic, arugula, cilantro, lemongrass, chili powder, fish sauce, salt and the juice and zest of a lime. Stir in the rice flour and serve. 3.2.2929



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