Kitchen Life

Chicken Salad With Burmese

I love the amazing way each chomp of chicken is implanted with the mix of sweet-smelling coriander, impactful fish sauce, and reviving lime. Hurl in some diced cucumber when you want to have more crunch. Pair with some tea for a bite, or serve it as a side dish with rice and any sauce based or curry dish.


200 grams of cooked chicken (poached or broiled)

1/2 cup packed cilantro leaves

2 hot chiles, like jalapeƱos, deseeded and daintily cut

2 new shallots, daintily cut

3 teaspoons lime juice

2 teaspoons fish sauce

1 teaspoon vegetable oil

2 tablespoons seared shallots

Salt and pepper, to taste


Shred the chicken meat utilizing hands or forks.

Spot the chicken and the entirety of different ingredients in a blending bowl and tenderly hurl. Season to taste, remembering that the fish sauce itself is fairly salty.


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