More August Cooking
The recipe from this fresh, herby and flavourful salad comes from my Lao-Thai Cooking Class at the James Street Cooking School. This was far and away my favourite of the dishes we made in class and I couldn't wait to try it at home.
It's so simple. All that needs to be done is to poach some chicken minced with salt and garlic in a heated stock seasoned with salt and sugar (in class they minced thier own chicken, I just used chicken mince and mixed through some salt and crushed garlic). Once the mince is cooked, season it to taste and then add copious amounts of herbs and serve with sticky rice. It's just awesome. I really need to make this again and soon.
Spicy Minced Chicken Salad (Kai Larp)
adapted from James Street Cooking School
200g chicken mince
pinch of salt
1 tsp crushed garlic
3 tbs chicken stock
pinch of extra salt
pinch of white sugar
3 tbs lime juice
pinch chilli flakes
1 tbs fish sauce
3 shallots, sliced
handful of mixed mint and coriander leaves
Mix the chicken mince with the salt and garlic.
Heat the stock and season with salt and sugar. Add mince and simmer, stirring often, until just cooked. This will take about 3-4 minutes and it's important not to overcook the mince or it will toughen. Season with lime juice, chilli flakes and fish sauce.
Mix in the shallots and herbs and adjust the seasoning if necessary. Serve over sticky rice.
Microwave Thai Sticky Rice
from ThaiTable.com
This recipe is absolutely fantastic. It's the easiest way to make sticky rice and it comes out perfectly every time. It's amazing and you should visit the ThaiTable.com website for more great Thai recipes, but I have given the instructions for this one below.
1 cup sticky rice
Soak the rice for 10 minutes in warm water in a bowl (the recipe recommends that you use a non-plastic bowl so the plastic doesn't melt during cooking).
Cover the bowl with a dish and cook at full power for 3 minutes. Stir the rice around to move the rice from the top to the bottom. At this point there will be a mixture of cooked and uncooked rice.
Heat for another 3 minutes. When fully cooked, all the rice should be translucent. If it needs more cooking, continue heating and checking every 3 minutes or so. The length of time depends on your microwave.
This looks great - how do I mince chicken? Would i need a proper 'mincer' thing (NOT HAPPENING) or do you reckon I can bamix or food process it? Our closest supermarket only ever has dodgy looking chicken mince so would prefer to mince my own, if possible (this preference is warring with my inherently lazy nature however)
ReplyDeleteThe food processor should be fine, you'll just end up with a finer mince. This is very good, though, and is also really light and gentle for those nights that you really don't feel like eating but think you probably should have something.
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