Chopped Thai Chicken Salad in Endive Boat
Makes 24 appetizers
- 1 lb ground chicken breast
- 1 T. peanut oil
- 2 T. minced galangal
- 1 stalk lemon grass, trimmed and minced
- 5 cloves minced garlic
- 1 shallot, minced
- 1 kaffir lime leaf, minced
- 1 T. finely chopped Thai or serrano chilies
- 1/3 c. each chopped mint, Thai basil, and cilantro
- 2 T. roasted rice powder (optional, but adds a toasty flavor and a nice texture)
- ½ c. fresh lime juice
- ¼ c. fish sauce (nam pla)
- ½ t. sugar
- Thai chili paste, to taste
- 2 small heads of Boston or Butter lettuce, separated into leaves
- Chopped roasted peanuts
- bean spouts
- sprigs of mint
- Thai basil
- Coarsely chopped green onions
- Do all the chopping first – it may seem like a lot, but once it’s done, the dish is almost finished.
- Cook the chicken in the peanut oil over medium heat in a wok or large skillet until thoroughly cooked, stirring frequently to break the meat into small bits. Turn off the heat, and stir in the garlic, shallot, lemon grass, galangal, kaffir lime leaf, and chilies. Let the residual heat soften these for a couple minutes, then stir in the chopped herbs. Let cool to room temperature.
- Dissolve the sugar in the lime juice and fish sauce, and pour over the meat. Stir to combine. Taste and adjust to your desired balance of sweet/sour/salt/heat with additional sugar, lime juice, fish sauce, and chili paste.
- Toss in the rice powder is using. Spoon into lettuce leaves and serve with garnishes.
Roasted Rice Powder:
- Make your own rice powder by roasting raw sticky or jasmine rice in a dry hot skillet (cast iron is good) or wok over low to medium heat until golden brown for about 12 minutes.Stir constantly so that it does not burn.
- Grind in a clean electric coffee-grinder or spice grinder until pulverized. Some small pieces of rice may still be visible.