from Ellen's kitchen, with thanks to Fowler, Mego, and thewoksoflife.com
- 1/4 cup uncooked Jasmine rice
- 2 tbs vegetable oil
- 3 shallots (thinly sliced, divided)
- 1 1/4 lb ground chicken (I like to chop chicken breasts myself, but your call)
- 1/2 tsp sugar
- 2 tbs fish sauce
- 2 limes, juiced
- 1-2 Thai bird chiles (thinly sliced)
- 3 scallions (thinly sliced)
- 1/4 cup cilantro (roughly chopped)
- 1/2 cup fresh mint (roughly chopped)
- bibb, romaine, boston lettuce (washed and dried)
- dry wok or pan over low heat, toast the rice until golden and fragrant, about 10 minutes. Grind into coarse powder, with mortar and pestle or spice grinder.
- wok over high heat and add 2 tbs of oil. Fry half the shallots in the oil until crispy. Remove shallots from the wok, leaving the remaining oil.
- wok back on high heat until smoking. Add ground chicken. Stir until browned and crispy, and then add sugar, fish sauce, and lime juice.
- for another minute, and add toasted rice powder, chiles, rest of raw shallots, scallions, cilantro, and mint. Stir-fry for another minute, and then taste for seasoning, adding salt, or more sugar, fish sauce, and/or lime juice if desired.
- in lettuce cups topped with crispy shallots.
Post a Comment