Warm Minced Chicken Salad with Fresh Herbs

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

This is a dish that has a delicate combination of spicy warm meat and crunchy fresh herbs. Do be really liberal with the fresh herbs, but remember to pluck the leaves off the stalks.


  • 1 tablespoon vegetable oil
  • 4 tablespoons long-grain rice
  • 225


Heat the oil in a frying pan and fry the rice over a low heat, stirring frequently, until golden-brown. Allow to cool slightly, then whizz to a powder in an electric coffee grinder, blender or food processor. Cook the finely chopped chicken with the fish sauce, lemon grass and stock or water in a pan over a medium heat. Stir constantly to keep the chicken pieces separate. Cook for about 5 minut