Ingredients:
1 tablespoon oil
1 tablespoon grated fresh ginger root
1 stalk lemon grass, chopped
2 red chilies, jullieaned
2 cloves garlic, minced
500 g minced or ground chicken
3 tablespoons fresh lime juice
3 tablespoons fish sauce
1 teaspoon soft brown sugar
2 Shallots sliced
1 cup chopped cilantro chopped
1⁄2 head of cabbage or butter lettuce, leaves separated
Directions:
Heat oil in a large nonstick frying pan over medium heat. Add ginger,
lemon grass, chilies and garlic. Cook 1 minute, stirring. Add chicken
and cook, stirring, 5 minutes or until chicken is cooked.
Remove from pan into a bowl.
Add onion, shallots, mint and coriander, reserving a few leaves for garnish. Toss gently.
In a small bowl, combine lime juice, fish sauce and sugar; pour over chicken salad and toss gently
Serve with cabbage or lettuce leaves.