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Ingredients :
1 kg chicken thigh fillets
1/4 cup short-grain rice
2 tablespoons
peanut oil
5 cloves
garlic, crushed
2 tablespoons
fresh galangal, grated
3 small red chilies
4
onions, chopped finely
1/4 cup
fish sauce
1 tablespoon
shrimp paste
3 tablespoons
fresh Vietnamese mint, chopped
2 tablespoons
fresh basil, chopped
4 tablespoons
lime juice
Method :
Preheat the oven to moderate 180oC.
Roast the rice for 15 minutes or until golden by spreading it out on an
oven tray. When slightly cool, process using a food processor until
finely ground. Set aside. Place the chicken fillets in a food processor and process until
finely minced. Heat the oil in a wok or frying pan. Add the garlic, galangal, chili
and spring onion and cook over medium heat for 3 minutes. Add the minced chicken to the wok and stir for 5 minutes, or until
the mince is browned. Break up any large lumps with a wooden spoon. Stir in the fish sauce and shrimp paste and bring to the boil, then
reduce the heat and simmer for 5 minutes. Remove the wok from the heat, stir in the rice, mint, basil and lime
juice, and mix to combine well.
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