Lettuce Cups with Thai Chicken
ready in 1 hr 5 min.
Finely chop the chicken and mix with the fish sauce, lime juice and sugar. Marinate for about 30 minutes.
Peel the ginger and shallots and cut into approximately 5 mm dice. Wash and trim the chillies and cut into rings. Wash the limes and cut into approximately 5 mm dice.
Place the ginger, shallots, chilli rings, limes and peanuts in bowls.
Wash and sort the lettuce, spin dry and tear into pieces. Arrange on a large platter.
Cook the marinated chicken in a pan for about 2-3 minutes, stirring. Cool slightly and with moistened hands form into small portions about the size of walnuts. Arrange on the lettuce.
Garnish with a mixture of chilli, lime and nuts.