3 cups of boneless, skinless chicken cut very fine*
2 tbsp grounded cooked rice*
1 green onion, diced
1 tsp soy sauce
1/4 cup lime juice
1/4 cup chopped fresh mint leaves
1/3 cup chopped red onion
2 tbsp fresh cilantro
1-2 tsp fish sauce
1 tsp red pepper flakes
Step 1: Prepare the chicken first by placing the chicken in tinfoil wrapped well. *To get the chicken to a fine consistency, a food processor is best used to grind/chop the chicken. You can also do this by chopping which is time consuming or using a sharp pair of kitchen scissors. Cook the chicken in the oven at 350 F. After roughly 10 minutes, add 1 tsp of soy sauce and red pepper flakes to the chicken. Try to chop the chicken, either with a fork or a potato masher to keep the chicken grounded. Be careful to not let the chicken juices escape, this is essential for the taste.
Step 2: *To get grounded rice, take 1 cup of cooked rice, either white or brown, adding it to a dry frying pan, over medium heat and browning it on all sides. Eye a watchful eye on the rice, for it can burn easily. After the rice is well toasted, pound the rice in a mortar and pestle, or a food processor until to a fine ground. Whatever you don't use can be stored in an air-tight container for a year in the fridge.
Step 3: When the chicken is cooked, let it cool in a large bowl (remember to save the juices). After it cools, mash it into small pieces again. Add green onions, lime juice, grounded rice, fish sauce, red onion, mint and cilantro. Toss altogether. Can be served warm, or cool. Best served with sticky rice (or brown rice).
Recipe Courtesy of Candace MacKay-Thomas