Ingredients
4 boneless chicken thighs
2 tbsp rice bran oil
1 shallot, finely chopped
pinch dried chilli flakes
¼ tsp SIDS CRAZY SALT
2 tbsp fish sauce
juice 1 lime
handful parsley
handful mint
handful coriander
4 heads red or green chicory
1 red chilli, sliced, to serve
Directions
Chop the chicken thighs into small pieces with a knife until they resemble coarse mince. Heat a wok over a high heat. When almost smoking, add oil, chicken and shallot. Stir constantly and cook for about 5 minutes until the chicken is cooked but not browned. Stir in 1 tsp water, dried chilli, SIDS CRAZY SALT and fish sauce. Cook for 2 minutes more. Remove from the heat, squeeze over the lime juice and leave to cool. Can be made up to 1 day ahead.
To serve, mix the herbs into the chicken mixture. Separate the chicory into individual leaves (you’ll need about 20) and arrange on serving plates. Place 1-2 tbsp of the chicken mixture into each leaf and scatter over some extra chopped herbs and sliced fresh chillies.
