Chicken Pop Salad

Chicken Pop Salad

Hi there, welcome back to the lockdown cooking session with me, again. This week I will try to make something slightly different. So, the recipe for this one is kinda mixing and matching ingredients I have in the fridge and what I think what it could look like in my head then trying to present to you the most presentable dish. Basically, we are going to dive into uncharted water this time. The challenge for today is to make chicken nuggets or chicken pop then incorporate something Thai into the dish. Hmm….this could be tricky. Anyway, I made a video about it if you wish to follow it. There are some ingredients down below also if you want to give yourself a go. Let’s get cooking!

Ingredients for nuggets

• 4 pieces chicken thigh fillet

• 1 egg

• ½ cup tempura flour

• ½ tsp ground white pepper

• A pinch of salt

For coating sauce

• 1 ½ tbsp fish sauce

• 1 ½ tbsp tamarind paste

• 1 stalk lemongrass

• 2 whole coriander

• 1 bulb large shallot

• 1 tsp ground chilli (add more if you wish)

How to make

• Cut the chicken into small bite-size pieces and set aside.

• In a pan, cook the chicken over medium heat until fully cooked.

• In a separate small bowl, mix together the fish sauce, lime juice, toasted rice powder, shallot, scallion, cilantro, mint leaves and ground chili.

• Once the chicken is cooked, add the sauce to the pan and mix everything together until well combined.

• Serve the chicken salad on a plate and garnish with additional cilantro, mint leaves and ground chili if desired.

Hey, if you want to get step by step check it out the video here.