Chicken Minced with Herbs and Spices Recipe

1 kg

2 tablespoons

4 cloves

2 tablespoons

2 small

4

1/4 cup

1 tablespoon

3 tablespoons

2 tablespoons

4 tablespoons

Short-grain rice

Chicken thigh fillets

Peanut oil

Garlic, crushed

Grated fresh galangal

Red chilies

Onions, finely chopped

Fish sauce

Shrimp paste

Chopped fresh  Vietnamese mint

Chopped fresh basil

Lime juice

• Preheat the oven to moderate 180^oC.
• Spread the rice on an oven tray and roast it for 15 minutes or until golden.
• Cool slightly, then transfer the rice to a food processor and process 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.