Although this dish is called a salad, the adding of the stock seems to make it more like a curry.
Nutrition
Chicken is high in protein, and the herbs contain vitamins and minerals.Ingredient
300 grams chicken, boiled and shredded
¼ cup thinly sliced galangal
¼ cup thinly sliced lemongrass
1 tbsp. mint leaves
5 each shredded kaffir lime leaves
1 tbsp. thinly sliced spring onion and coriander leaves (combined)
1 tbsp. thinly sliced saw-tooth coriander
1 tbsp. thinly sliced Vietnamese coriander
1 tbsp. chopped garlic
2 tbsp. sliced red shallot
2 tbsp. vegetable oil
1 tsp. shrimp paste
1 tsp. pla-ra (boiled liquid of pickled fish)
½ tsp. salt
2 cups chicken stock
How-to
1. Pound the ingredients for the curry paste in a mortar until well blended.2. Heat the oil in a wok over medium heat, add the garlic and stir-fry until aromatic. Add the curry paste, shrimp paste, and pla-ra. Stir-fry until aromatic.
3. Add the stock, let it come to a boil, add the shallot and shredded chicken. Remove from the heat.
4. Garnish with the spring onion, saw-tooth coriander, Vietnamese coriander and mint leaves.
