| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Consuming, Passions |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 2 |
|
Cloves garlic; crushed |
| 2 |
|
Spring onions; chopped finely |
| 1 |
tb |
Coriander root; chopped |
| 1 1/2 |
ts |
Grated ginger |
| 500 |
g |
Chicken; minced |
|
|
Lettuce leaves or betel leaves |
| 1 |
ts |
Sesame oil |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Chilli powder or paste |
| 2 |
tb |
Coriander leaves; chopped finely |
| 1 |
tb |
Chopped mint leaves |
| 1 |
tb |
Freshly squeezed lime juice |
| 1 |
|
Sprig coriander |
| 2 |
sm |
Red chillies; remove seeds |
|
|
; (unless you like it |
|
|
; hot) |
INSTRUCTIONS
CHICKEN MIXTURE
SAUCE
ADDITIONAL GARNISH
Separate the lettuce leaves and wash. Chill to keep crisp.
In a saucepan over a medium heat with the olive oil, fry the garlic,
spring onions, coriander root and ginger for a few minutes until
soft. Add the chicken and continue to cook for a few more minutes
until the meat is soft.
Do not overcook.
Add the sesame oil, soy sauce, chilli powder, coriander and mint
leaves and lemon juice. Cook for a few more minutes.
Remove the lettuce leaves from the refrigerator. Spoon a little of
the meat mixture into each leaf. Top with coriander leaves and sliced
chillies.
Leftovers: Mixture may be thickened with a little cornflour and used
with noodles as a ragu.
Handy Hint: Best to use minced chicken thigh meat.
Converted by MC_Buster.
Per serving: 941 Calories (kcal); 70g Total Fat; (68% calories from
fat); 65g Protein; 9g Carbohydrate; 329mg Cholesterol; 1299mg Sodium
Food Exchanges: 0 Grain(Starch); 9 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 8
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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