Spicy Chicken Salad with Sesame Oil and Lime
Ingredients
- 500 g (1.1 pounds) chicken mince
- 375 ml (1.5 cups) jasmine rice
- 30 ml (2 tablespoons) granulated sugar
- 60 ml (1/4 cup) Japanese soy sauce
- 10 ml (2 teaspoons) sesame oil
- 60 ml (1/4 cup) rapeseed oil
- 38 ml (1.5 inches) fresh ginger, finely grated
- 1 fresh red chili pepper, finely sliced
- 1 lime, juiced and reserved for serving as wedges
- 1 bunch fresh coriander, chopped
- Iceberg lettuce or gem lettuce, leaves separated (for serving)
- Salted peanuts, roughly chopped (for serving)
- Salt to taste
Instructions
1. Cook jasmine rice according to package instructions, then let cool slightly.
2. In a large bowl, combine the cooled jasmine rice, fresh coriander, and a pinch of salt.
3. In another bowl, whisk together the Japanese soy sauce, rapeseed oil, sesame oil, and lime juice.
4. Add the chicken mince to the soy mixture and mix until just combined.
5. Mix in the chili pepper, grated ginger, and granulated sugar until well blended.
6. Divide the rice mixture evenly among four plates.
7. Top each plate with an equal portion of the chicken mixture.
8. Sprinkle salted peanuts over each serving.
9. Serve with a side of iceberg lettuce or gem lettuce leaves and a lime wedge.
10. Enjoy immediately.
Tools
- mixing bowls
- whisk
- cutting board
- chef's knife
- spoon
- plates
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