Recipe#151

Title: Chicken Salad

From: ez063884@bullwinkle.ucdavis.edu (Michelle Ressler) 
 Newsgroups: rec.food.cooking 
 Date: 18 Oct 1996 19:51:26 GMT 
 Message-ID: <548n3u$qt8@mark.ucdavis.edu> 

1 lb ground chicken
 1 stalk fresh lemon grass, finely chopped
 3 kaffir lime leaves, rehydrated and finely chopped
 3-6 red Thai chilis
 1/4 c fresh lime juice
 1-2 T fish sauce
 1 T ground roasted rice*
 1 green onion, chopped
 6-8 sprigs cilantro, chopped
 12 mint leaves, chopped
 1 t ground red chili peppers
 Lettuce leaves or cabbage squares
 green onions, sliced
 mint leaves
 Cook chicken in a little water in skillet (no oil), stirring
 constantly.  Set chicken aside to cool.  In a bowl combine chicken,
 lemon grass, kaffir lime leaves, chopped red chili peppers, lime
 juice, and fish sauce and mix well.  Stir in ground roasted rice,
 green onion, chopped cilantro, and chopped mint leaves.  Transfer
 to a platter and serve at room temperature with lettuce leaves.
 Garnish with green onions and mint leaves.  Makes 6 servings.
 To prepare ground roasted rice, place rice in a heavy pan over
 medium heat.  Carefully brown the rice until very dark brown.  Set
 aside to cool.  Place in blender of spice mill and reduce to a fine
 powder.  Store in an airtight container.