Wild Rice and Asian Chicken Salad

Name: Wild Rice and Asian Chicken Salad
Yield: Serves 8
Ingredients: 200 g (7 oz/1 cup) jasmine rice; 1 Chinese barbecued chicken (see Note); 190 g (6¾ oz/1 cup) wild rice; 6 spring onions (scallions); 85 g (3 oz/½ cup) roasted peanuts, roughly chopped; 80 ml (2½ fl oz/⅓ cup) mirin; 3 tablespoons chopped coriander (cilantro); 3 tablespoons chopped mint; 1 large Lebanese (short) cucumber; 1 tablespoon lime juice; 1 tablespoon soy sauce; 2 tablespoons Chinese rice wine; 2 tablespoons sweet chilli sauce, plus extra to serve

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

190 g (6¾ oz/1 cup) wild rice
200

Side dish
Starter
Main course

Method

Bring a large saucepan of water to the boil and add the wild rice and 1 teaspoon salt. Cook for 30 minutes, then add the jasmine rice and cook for a further 10 minutes, or until tender. Drain the rice, refresh under cold water and drain again.
Shred