Thai Spicy Minced Chicken Salad

Instructions Mince the chicken and slice the shallots. Finely chop the ginger and mint leaves (set aside several mint leaves for garnishing). Cut the coriander and spring onions into small pieces. Roast and grate the sticky rice. Blend the chicken, shallots, ginger, fish sauce, lime juice and chili powder. Cook the mixture over medium heat for several minutes until the chicken is well done. Turn off the heat and take out the mixture. Add the coriander, spring onion, chopped mint and grated sticky rice to the chicken mixture, and stir to combine. Serve garnished with the mint leaves set aside. Optionally, the dish can also be served accompanied with fresh vegetables such as long beans and cucumber.