Sunday, September 18, 2011

Thai Chicken Lettuce - easy receipe

Ingredients:

  •  100 g of glass noodles
  •  300 g of chicken meat
  •  150 g of mengkal mango, cut into matchsticks
  •  4 lettuce leaves, chopped
  •  100 g tomatoes, diced
  •  1 leek, thinly sliced

Special Sauce for Thai Chicken Lettuce
  • 6 spring onions, finely sliced
  • 2 cm ginger, grated
  • 2 tablespoons fish sauce
  • 3 stalks lemongrass, white part, thinly sliced
  • 3 teaspoons of Royco chicken taste, dissolve with 3 tablespoons water
  • 2 teaspoons of
  • ½ teaspoon of fine salt

Directions How to Make Thai Chicken Lettuce

  • Brewed cooked glass noodles with cold water until soft. Remove and drain.
  • Cut chicken into thin. Fry until dry. Lift. Set aside.
  • Sauce: Mix a solution of Royco chicken flavor with grated ginger, onion, lemongrass, fish sauce, sugar and salt, mix well.
  • Mix the glass noodles, chicken, mango mengkal, tomatoes, scallions. Leaf lettuce and sauce, stir well. Chill in refrigerator.
  • Pour the salad into a serving dish. Serve immediately.
  • Makes 4 portions


Tips on make Thai Chicken Lettuce
  • Vegetables and glass noodles should be cooled first before mixed with the sauce.
  • Serve as soon as the sauce is mixed with salad ingredients and vegetables so that no water remains fresh.

3 comments:

  1. Sounds good. Would love to see pics, though!

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  2. This comment has been removed by the author.

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  3. Hello, new follower here and I’d like to invite you to join me at my weekly
    Clever Chicks Blog Hop:

    http://www.the-chicken-chick.com/2012/12/clever-chicks-blog-hop-13.html
    I hope you can make it!
    Cheers,
    Kathy Shea Mormino
    The Chicken Chick

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