Chop the chicken thighs into small pieces
with a knife until they resemble coarse mince.
Heat a wok over a high heat. When smoking
hot, add the oil, chicken and shallot. Stir
constantly and cook for about 5 mins until
the chicken is cooked but not browned. Then
stir in 1 tsp water, the dried chilli and fish
sauce. Cook for 2 mins more. Remove from
the heat, squeeze over the lime juice and leave
to cool. Can be made up to 1 day ahead.
To serve, mix the herbs into the chicken
mixture. Separate the chicory into individual
leaves (you’ll need about 20) and arrange on
serving plates. Place 1-2 tbsp of the chicken
mixture into each leaf and scatter over some
extra chopped herbs and sliced fresh chillies.