I cooked this light dinner for myself on Mothers Day, and Thank You Shirlyn for the lovely Rose.
The "Fresh Mints Ice Lemon Tea" was the perfect drink for this burning season.
Thai Style Chicken Salad
Ingredients :-
4 skinless chicken breasts - slice into 2.5cm pieces
- Heat Oil in a pan and fry the chicken on medium high heat until it is cooked (Do not turn the chicken to often, so a nice, caramelised glazed is achieved)
Dipping Dressing :- (Mix Well)
2 small birds : Chili Padi, finely chopped
3cm cube : Fresh ginger, grated
3 x Lemongrass : Peeled and finely chopped
2tbsp Fresh Ming, chopped
4tbsp : Brown Sugar
3 Garlic Cloves, crushed
4tbsp : Thai Fish Sauce
Juice from 5 lemons
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