SPICY CHICKEN RELISH WITH VEGETABLES
(serves 4-6 Asian style banquet)
A relish denotes an accompaniment served in small amounts. This chicken relish is eaten as a flavouring with rice, or as a warm (but loose) dip for vegetables.
1 tbsp Ground Roasted Rice
1 tbsp vegetable oil
200g minced skinless chicken thigh meat
2 tsp finely sliced lemon grass
4-6 finely sliced shallots (preferably red)
3 small red chillies (crumbled)
1 tbsp fish sauce (or to taste)
1/4 cup torn mint leaves
1/4 cup torn Vietnamese hot mint lime juice ( to taste)
4-6 Iceberg lettuce wedges
1 small cucumber (cut into wedges)
2 medium vine-ripened Roma tomatoes cut into thick slices
4 coriander sprigs
METHODGround Roasted Rice
- Over a low heat, heat a small frypan. Add rice and cook, moving frypan till rice turns a pale amber. Place in a mortar and pound with a pestle till it becomes a sandy powder.
- In a wok, over a medium heat, add oil. When oil has reached a medium heat add chicken mince, stirring to separate, and fry until meat has lightly coloured.
- Add lemongrass, shallots and chilli, and season with fish sauce. When shallots have wilted, fold in mint leaves and Vietnamese hot mint. Remove from heat. Add lime juice and stir in Ground Roasted Rice.
- Serve warm in a small bowl. Place bowl on a platter. Add mint, Vietnamese mint, cucumber, coriander and tomatoes to platter and dip.