1 tablespoon of rice flour
250g of chicken breast without skin
Salt to taste
1 minced garlic clove
5 tablespoons of chicken broth
1 dash of cumin
3 tablespoons of lemon juice
1 dash of chilli flakes
1 tablespoon of fish sauce [Thai fish sauce]
50g of red onion, thinly sliced
1 handful of cilantro and parsley
1 bunch of American lettuce
1 tablespoon of rice flour
250g of chicken breast without skin
Salt to taste
1 minced garlic clove
5 tablespoons of chicken broth
1 dash of cumin
3 tablespoons of lemon juice
1 dash of chilli flakes
1 tablespoon of fish sauce [Thai fish sauce]
50g of red onion, thinly sliced
1 handful of cilantro and parsley
1 bunch of American lettuce
Fry the rice flour in low heat in a pan without oil
Let it cool and mash it with a spoon until it forms a paste
Set aside
Cut the chicken into small pieces
Add salt and garlic, set aside
Simmer the chicken broth and season with salt and cumin
Add the cut chicken and cook until cooked through
Join the lemon juice, chilli flakes, and fish sauce
Add the red onion and herbs
Add the rice paste
Remove from heat and let it cool
Serve on the side of lettuce leaves.
