Ingredients
2 Tbs glutinous rice
6 shallots
1 pkg chives
40 leaves of fresh mint
1 lb boneless and skinless chicken breast
2 Tsp chili powder
4 Tbs fish sauce
4 Tbs fresh lime juice
1 Tsp sugar
Preparation
In a dry pan, toast the rice over low heat until browned. Then transfer the rice to a mortar and pestle, crush finely and then set aside. Thinly slice the shallots and chives and place in a large bowl. Finely chop the mint and add this to the bowl. Now bring a large pot of water to the boil and poach the chicken for 15 minutes at a gentle simmer. When cooked through, shred the chicken using two forks into thin strands. Allow the chicken to cool slightly and then add it to the bowl. Now add the rice to the bowl along with the chili powder, fish sauce, sugar and lime juice and toss well to incorporate everything. Cover and chill the salad for at least an hour to allow the flavors to meld.
