- 4 skinless, boneless chicken thighs
- 2 tbsp vegetable oil
- 1 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- pinch dried chilli flakes
- 2 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- juice 1 lime
- handful each coriander, mint and parsley leaves, chopped, plus extra to serve
- 4 heads red or green chicory
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- 1 red chilli, sliced, to serve
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
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.