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Thai Minced-Chicken Salad

Trim off the root end and the long leaves of the lemongrass, so that only thelight-coloured stem remains. Remove the thick, woody outer leaves of the stem, then chop the stem into pieces. Add lemon grass, red chili, garlic, ginger, red onion and some of the lime juice to a blender or food processor. Blend until smooth. Mince chicken into tiny pieces and set aside. Heat a wok over medium-high heat and add sesame oil. Add the lemongrass mixture and sauté, stirring, for 3 minutes. Add minced chicken and chilipowder. Sauté for 6 minutes. Add fish sauce and remaining lime juice. Cookfor 2 minutes. Remove from heat and stir in chopped herbs. Divide lettuce, cucumber and bean sprouts between four plates. Spoon sautéed chickenmixture equally on the four plates, beside the vegetables. Serve.

Ingredients:

1)

lemon grass stalk : 1

2)

red chilli, stem and seeds removed : 1

3)

garlic cloves, chopped : 2

4)

red onion, chopped : 0.5

5)

Juice from lime, divided : 1

6)

chicken breasts : 3

7)

sesame oil : 2 tablespoon

8)

chili powder : 1 teaspoon

9)

fish sauce : 1 tablespoon

10)

chopped cilantro: 0.25 cup

11)

chopped mint: 0.25 cup

12)

baby gem lettuce, ends removed: 3

13)

small cucumber, sliced : 1

14)

bean sprouts : 1.5 cup

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