FRIJE

Instructions

• 1.   Grate the zest of the lime using a fine grater and squeeze the juice.
  Finely chop the garlic and slice the red chili.
  Crush the peanuts and roughly chop the fresh coriander.
  Separate the leaves of the little gem lettuce and stack 2 to 3 per person to obtain 3 baskets per person.
  Mix the minced chicken with the chicken spice mix.
• 2.   Bring 250 ml per person of water to a boil in a saucepan and cook the rice covered for 12 to 15 minutes. Then, drain if necessary and set aside without a lid.
• 3.   Meanwhile, slice the cucumber into thin rounds. In a salad bowl, mix it with white wine vinegar and sugar to marinate. Add salt. Stir occasionally to allow the flavors to penetrate the cucumber.
• 4.   Meanwhile, in a small bowl, mix the brown sugar and 1 tbsp per person of lime juice, 1/2 tsp per person of zest, and 2 tsp per person of fish sauce.
• 5.   Serve the rice on plates. Place the little gem baskets on top, then fill them with the minced chicken. Drizzle the rice with the remaining sauce. Serve with the sweet and sour cucumbers and sprinkle with coriander.
• 6.   Heat the sunflower oil in a wok or sauté pan and sauté the garlic and red chili for 1 minute over high heat.
  Add the minced chicken and cook for 2 to 3 minutes over medium-high heat, breaking it up.
  Mix the lime vinaigrette with the minced chicken and continue cooking for 2 minutes.
  Add the peanuts and mix well.
  Season with salt and pepper.
• 7.   Serve the rice on plates. Place the little gem baskets on top, then fill them with the minced chicken. Drizzle the rice with the remaining sauce. Serve with the sweet and sour cucumbers and sprinkle with coriander.

Questions

Nutritional information *