Laarb Gai
Spicy thai chicken salad with mint.
Steps
Bring the chicken stock to a boil then add the chopped chicken and cook for 7 or 8 minutes.
Drain but reserve the stock.
Mix all the remaining ingredients in a bowl and then add the drained chicken.
Add 2 or 3 tblsp of the reserved stock and mix well.
Serve with salad either hot or at room temperature.
Ingredients
chicken fillets, chicken stock, shallots, hot chili peppers, garlic cloves, rice, dried red chili, fish sauce, lime juice, salt, coriander, fresh mint leaves