Chicken breast Quick Main Asian

Smoked chicken mieng kum

Name: Smoked chicken mieng kum
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 2 eschalots, thinly sliced; 1 garlic clove, crushed; 1 small red chilli, thinly sliced; 1 tablespoon brown sugar; 2 tablespoons fish sauce; 400g smoked chicken breast, shredded; 2 spring onions, finely chopped; 2 tablespoons shredded coconut, toasted; 12 cos lettuce leaves; 1/2 lime, peeled, pith removed, flesh finely chopped; 2 tablespoons salted peanuts, chopped; 2 kaffir lime leaves, finely shredded

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20m

05m

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by Jill Dupleix

Food writer

Oct 03, 2015

Instead of having salad on the side, use baby cos to wrap Jill Dupleix's Thai-inspired warm salad. Smoked chicken is always handy to have in the fridge for those nights when you don't have time to cook.

2 eschalots, thinly sliced
1 garlic clove, crushed
1 small red chilli, thinly sliced
1 tablespoon brown sugar
2 tablespoons fish sauce
400g smoked chicken breast, shredded
2 spring onions, finely chopped
2 tablespoons shredded coconut, toasted
12 cos lettuce leaves
1/2 lime, peeled, pith removed, flesh finely chopped
2 tablespoons salted peanuts, chopped
2 kaffir lime leaves, finely shredded

Method

1.

Place the eschalot, garlic, chilli, sugar, fish sauce and 2 tablespoons water in a saucepan over medium heat and bring to the boil, stirring constantly to dissolve sugar. Simmer for 3 minutes, stirring, until reduced by half to a light caramel syrup. Remove from heat and stir in chicken, spring onion and 1 tablespoon shredded coconut until combined.
2.

Top each lettuce leaf with 1 tablespoon smoked chicken mixture, and scatter with lime, peanuts, kaffir lime leaves and the remaining 1 tablespoon shredded coconut.

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