Chicken salad

Ingredients for 2 servings:

• 600 g chicken breast fillet(s)
• 8 tbsp lime juice
• 3 kaffir lime leaves (magrood leaves)
• 1 bunch spring onion(s) (Thai)
• 6 stalks of coriander, but parsley is better
• 3 tbsp fish sauce
• 1 tbsp soy sauce, light
• 2 chili peppers, fresh red
• ¼ tsp chili powder
• 1 pinch(s) palm sugar, (alternatively brown cane sugar)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Larp Gai

Cut the prepared chicken breast fillets into small cubes or finely chop. In a bowl, toss the meat with the lime juice and let marinate for about 10 minutes. Remove the central leaf stalk from the magrood leaves and finely slice the leaves. Deseed the chilies and also finely slice them. Chop the spring onions crosswise into sticks. Cut the stems of the washed and drained parsley into fine rolls and the lance-shaped leaves into strips. Heat a non-stick pan without oil and cook the marinated chicken over medium heat, stirring constantly, until the liquid has evaporated and the chicken is cooked through. Let cool to lukewarm. Season the chicken with the fish and soy sauce, palm sugar, and chili powder. Mix in the magrood leaves, spring onions, chilies, and parsley. Serve immediately.