1/2 pound chicken thigh fillets, skinned
pinch salt
1 small garlic clove, finely chopped
3 tablespoons chicken stock
extra pinch salt
pinch white sugar
3 tablespoons fresh lime juice
large pinch chili powder
1 tablespoon fish sauce
3 red shallots, sliced
1/4 cup whole mint leaves
1/4 cup cilantro leaves
1 tablespoon ground roasted rice (make your own by toasting rice in the oven until brown and grinding it in a coffee grinder until a powder)
iceberg lettuce leaves (for serving)
cucumber slices (optional)
Mince the chicken with salt and garlic. Heat stock and season with salt and sugar. Add minced chicken and simmer until just cooked (about 3 to 4 minutes), stirring often; don’t overcook or the meat will toughen. Season with lime juice, chili powder and fish sauce. Add shallots and herbs. Check the seasoning: it should taste hot, sour and salty. Sprinkle with roasted rice. Serve atop iceberg lettuce with sliced cucumbers and roll the lettuce up like a wrap. Serves 4.
