Cook with Barb

Serve 1

• 150g Chicken thigh
• 1tb lemongrass
• 1tsp garlic minced
• 1/2 tb fish sauce
• 1tb Thai oyster
• 1tb kecap manis
• 1tb Red onion sliced
• 1tb Sesame Oil
• 1/2 red chili sliced
• 1/2cup cos sliced
• 6 perino tomatoes halved
• 1/3 cucumber sliced
• 1tb pickled ginger
• 1tb Fresh mint
• 1tb Fresh coriander

Method:

1. Cut chicken into bite size pieces.  Mix red onion, Thai oyster, kecap manis, fish sauce together.  Add chicken to marinade and marinate for minimum 2hrs.
2. Fry chicken in sesame oil. 
3. Cut salad place on plate.
4. Add pickled ginger to plate.
5. Place cooked chicken on plate.