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(allow one chicken breast fillet per person; this serves four)
zest of 1 lemon and 1 lime
5 garlic cloves
1-inch piece of gingerroot, peeled
1 tbsp chilli-infused olive oil
1 tbsp sesame oil
4 chicken breast fillets, skinless
50 ml (about 3 1.2 tbsps) Thai fish sauce
1 red onion, finely chopped
3 tbsps lime juice
handful each, roughly chopped: coriander, mint, basil leaves
1/2 cup chopped mixed nuts or pinenuts
1 head butter lettuce or 2 heads Baby Gem lettuce, separated into leaves
1 cucumber, seeded and cut into strips lengthwise
Throw the zest, garlic and ginger in the Magimix and whizz until very finely blitzed. Scoop it all out with a spatula and then throw in the chicken and whizz it until finely chopped, but not mush. I don’t know if it could become mush, but don’t let it!
In a large skillet or wok, heat the oils and sizzle the citrus mixture briefly, then add the chicken. Fry the chicken, constantly chopping and separating it into tiny bits, for 4 minutes, then add the fish sauce. Turn down the heat and let the chicken bubble for a few more minutes,…
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