Chicken Entertaining

Warm salad of spicy minced chicken

Name: Warm salad of spicy minced chicken recipe
Yield: 4
Ingredients: 2 garlic cloves, chopped; 4 green bird’s-eye chillies, chopped; 2 tbs peanut oil; 150g chicken thigh fillets, finely chopped; 1/2 small red onion, halved, thinly sliced; 50g green beans, trimmed, thinly sliced; Pinch of caster sugar; 1 tbs fish sauce; 2 tbs lime juice; Small handful of mint & coriander leaves; 1/2 head of baby cos lettuce, leaves separated, washed, dried; 1 tsp ground toasted rice; Lime wedges, to serve

Rate now

Jump to recipe

by Neil Perry

Oct 26, 2021

Tips: The chicken needs to retain some texture, so it’s important to chop it by hand, using a sharp cleaver or heavy knife. Don’t be tempted to use a mincer. Ground toasted rice is best made fresh. Toast uncooked rice in a dry wok or frying pan until it is golden brown and has a nutty fragrance, then transfer to a mortar and pestle to grind to a fine powder. This is an edited extract from Everything I Love to Cook by Neil Perry (published by Murdoch Books, $59.99).

2 garlic cloves, chopped
4 green bird’s-eye chillies, chopped
2 tbs peanut oil
150g chicken thigh fillets, finely chopped
1/2 small red onion, halved, thinly sliced
50g green beans, trimmed, thinly sliced
Pinch of caster sugar
1 tbs fish sauce
2 tbs lime juice
Small handful of mint & coriander leaves
1/2 head of baby cos lettuce, leaves separated, washed, dried
1 tsp ground toasted rice
Lime wedges, to serve

Method

1.

Using a mortar and pestle, pound the garlic and chilli to a fine paste.
2.

Heat a wok until just smoking. Add peanut oil and, when hot, add chicken, a pinch of salt, onion and beans. Stir-fry for about 1 minute. As soon as the chicken turns white, remove from the heat and add the garlic and chilli paste, sugar, fish sauce, lime juice, mint and coriander. Stir to combine, then taste and adjust the seasoning with more sugar, fish sauce and lime juice, as necessary.
3.

Arrange the lettuce leaves on a plate and spoon the chicken mixture onto each leaf. Sprinkle with the toasted rice and serve with lime wedges for squeezing.
4.

Variations: With a bowl of steamed rice, this makes a truly great meal. You can use just about any meat you like. I love this dish made with duck – its gaminess tastes fantastic with the hot and sour flavours of the dressing.