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Smoked chicken mieng kum
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Upgrade your salad game with Jill Dupleix's Thai-inspired warm salad wrapped in crisp baby cos lettuce, featuring convenient smoked chicken for quick and delicious meals.
Ingredients:
  • 2 eschalots, thinly sliced
  • 1 garlic clove, crushed
  • 1 small red chilli, thinly sliced
  • 16.00 gm brown sugar
  • 48.80 gm fish sauce
  • 400g smoked chicken breast, shredded
  • 2 spring onions, finely chopped
  • 10.40 gm shredded coconut, toasted
  • 12 cos lettuce leaves
  • 1/2 lime, peeled, pith removed, flesh finely chopped
  • 40.00 ml salted peanuts, chopped
  • 2 makrut lime leaves, finely shredded
Instructions:
  • In a saucepan over medium heat, combine eschalot, garlic, chilli, sugar, fish sauce, and 2 tablespoons water. Stir constantly until the sugar is dissolved and bring to a boil. Simmer for 3 minutes until the mixture is reduced by half into a light caramel syrup. Remove from heat and mix in chicken, spring onion, and 1 tablespoon shredded coconut until well combined.
  • Place a generous tablespoon of the flavorful smoked chicken mixture on each crisp lettuce leaf. Sprinkle with zesty lime, crunchy peanuts, aromatic makrut lime leaves, and the remaining shredded coconut for a delightful burst of flavors and textures.

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