Smoked chicken mieng kum

Cooking Meat Smoked chicken mieng kum

Instead of having salad on the side, use baby cos to wrap Jill Dupleixs Thai-inspired warm salad. Smoked chicken is always handy to have in the fridge for those nights when you dont have time to cook.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Lower gi Egg free Gluten free Lactose free Milk free Wheat free
  1. Place the eschalot, garlic, chilli, sugar, fish sauce and 2 tablespoons water in a saucepan over medium heat and bring to the boil, stirring constantly to dissolve sugar. Simmer for 3 minutes, stirring, until reduced by half to a light caramel syrup. Remove from heat and stir in chicken, spring onion and 1 tablespoon shredded coconut until combined.
  2. Top each lettuce leaf with 1 tablespoon smoked chicken mixture, and scatter with lime, peanuts, kaffir lime leaves and the remaining 1 tablespoon shredded coconut.

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2 eschalots, thinly sliced
1 garlic clove, crushed
1 small red chilli, thinly sliced
1 tbsp brown sugar
2 tbsp fish sauce
400g smoked chicken breast, shredded
2 spring onions, finely chopped
2 tbsp shredded coconut, toasted
12 cos lettuce leaves
1/2 lime, peeled, pith removed, flesh finely chopped
2 tbsp salted peanuts, chopped
2 kaffir lime leaves, finely shredded

Adv

Autors
Preparation time
20
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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