150g chicken fillet
(A)
1/2 tsp chicken stock
A dash of pepper
(B)
A dash of lime juice
A dash of fish sauce
Dressing
3 tbsp lime juice
5 cili padi, sliced
1 tbsp fish sauce
1 tbsp sugar to taste
1/4 tsp sesame oil
4 shallots, sliced thinly
A handful of mint and coriander leaves
1 tbsp toasted sesame seeds
1 tbsp toasted & coarsely chopped groundnuts
Lightly marinate chicken in (A) for 10 minutes. Bring just enough water to a boil in a small saucepan and add the chicken fillet. Simmer, stirring often, until just cooked (about 3–4 minutes). Do not overcook or the meat will become tough.
Remove, tear the fillet into shreds and season with (B). Set aside.
Mix shallots, mint and coriander leaves, lime juice, fish sauce, sugar and sesame oil in a mixing bowl. Add in the prepared chicken and toss well to combine (the salad should be hot, sour and salty.) You can adjust the taste accordingly. Dish out on to a serving platter and add a sprinkling of sesame seeds and groundnuts. (You can also serve this dish together with the Fish Cake Patties.)
