Spicy Minced Chicken Salad with Steamed Eggs

David Wilkinson

I cooked Thai for our Christmas Day Dinner. We had:

Beef Panaeng
Red Duck Curry
Spicy Minced Chicken Salad with Steamed Eggs
Sweet Crispy Pork
Bean Curd Stir Fried with Bean Sprouts
Boiled Rice

Here's the recipe for the Spicy Minced Chicken Salad pictured above:

200g skinless chicken breast
pinch of salt
1 small garlic clove
3 tablespoons stock
pinch white sugar
3 tablespoons lime juice
large pinch chilli powder
1 tablespoon fish sauce
3 red shallots, sliced
handful mixed mint and coriander leaves, roughly chopped

Chop the chicken finely with a pinch of salt and the garlic clove.

Heat the stock with a pinch of salt and the sugar. Add chicken and cook, stirring often until the chicken is just cooked - do not overcook or the meat will toughen. Season with lime juice, chilli powder and fish sauce. Add shallots, mint and coriander and mix well.

To make the steamed eggs, simply place eggs in a steamer above a pan of simmering water for ten minutes. Allow to cool and then shell. I've never tried steaming eggs before, but they were nice - they turned out less rubbery than hard-boiled eggs.


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