Ingredients
- 300 g (10½ oz) skinless, boneless chicken breast
- 4 spring onions (scallions), finely sliced
- 1 large handful coriander (cilantro) leaves
- 1 handful mint, torn
- 1 ripe but firm mango, flesh cut into thin strips
- 1 Lebanese (short) cucumber, seeded and cut into thin strips
- 2 tablespoons toasted peanuts
- 2 tablespoons fried shallots
- 2 baby cos (romaine) lettuces, gently separated into 8 cups and rinsed
Dressing
- 1 garlic clove, crushed
- 1 large red chilli, seeded and finely chopped
- 1 lemon grass stem, white part only, finely chopped
- 1 tablespoon grated fresh ginger
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 teaspoons caster (superfine) sugar
Method
1. Line the base of a steamer with baking paper and punch with holes. Place the chicken in the steamer in a single layer and cover securely with a lid. Sit the steamer over a wok or saucepan of boiling water and steam for 5–7 minutes, or until cooked when tested with a skewer. Remove the chicken and set aside on a plate to cool.
2. Meanwhile, put the spring onion, coriander, mint, mango, cucumber, peanuts and fried shallots in a large bowl. Shred the cooled chicken and add to the mixture.
3. To make the dressing, combine the garlic, chilli, lemon grass, ginger, lime juice, fish sauce, sugar and 1 tablespoon of water in a bowl and whisk until the sugar has dissolved. Pour the dressing over the chicken mixture and toss it through.
4. Spoon heaped tablespoons of the chicken mixture into the base of each lettuce cup and serve immediately.
