Chicken Larb Salad - cooking recipe

Ingredients

1 tbsp vegetable or peanut oil
1 lb ground chicken
1 stalk lemongrass, pale section only, finely chopped
2 cloves garlic, minced
1 None fresh long red chili, finely chopped
1/4 cup chicken stock
1 tbsp fish sauce
1/2 tbsp lemon juice
2 tsp brown sugar
1/2 None small red onion, finely chopped
1 cup fresh cilantro, chopped + extra leaves, to serve
1/3 cup fresh mint, chopped
8 leaves iceberg lettuce

Preparation

Heat oil in a wok or large frying pan over high heat, add ground chicken and stir-fry for 5 mins, or until browned. Add lemongrass, garlic and chili and stir-fry for 1 mins, or until fragrant. Add stock, fish sauce, lemon juice and sugar. Bring to a boil and cook, stirring, for 5 mins, or until liquid has evaporated. Remove from heat. Toss with onion, cilantro and mint. Distribute between lettuce leaves and serve with reserved cilantro leaves.