2 tablespoons of fresh mint leaves, in julienne, as a garrison
2 Chillies, sliced thin
2 tablespoons of fresh onion, as a garrison
3 spoonfuls of lime juice
2 tablespoons of coconut milk
1 spoonful of fish sauce
1 spoonful of sweet chilli sauce
Forg a bamboo basket, used to steam with baking paper; place it on a wok or casserole with hirvienaln water and steam the chicken, during 10 minutes or until the chicken is well cooked. Resss the wok from the heat and put the chicken aside in na fountain until it cools Cut the cucumber into thin slices and these in half. Cut the pee into thin strips.
While the chicken is cooling, the watercress separates the stems from the tender shoots. Arrange watercress and whole mint leaves in a serving dish. With your fingertips, crumbles the chicken into very fine Band-Aids. Put them in a bowl and mix them, gently stirring mind, with cucumber and pepper. Put the mixture in the fountain, above the bed of ricecreed. Pour the dressing over the salad and spread over the chopped fresh mint, gu1dilla and onion refried.
To prepare for the dressing
mix the lime juice well, coconut milk, fish sauce and sweet chilli sauce.
Refite onions can be purchased at Asian food stores.
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