Chicken-Rice Salad, Lattermann Style Ingredients: 250 g chicken filets 180 g rice 3 fresh eggs 2 garlic cloves 200 ml mayonnaise (unsweetened) 3 4 chilies (red, green, yellow) 3 table spoons tomato ketchup 2 table spoons cooking oil 2 tea spoons of salt black/white pepper corns black/white pepper powder Thai fish sauce 1 French bread or German laugen rolls 1 Co., Ltd.
Preparation of the Fried Chicken Filets: For the preparation of the Fried Chicken Filets, please refer to the separate recipe Fried Chicken Filets Preparation of the Chicken-Rice Salad: Boil three fresh eggs for 10 minutes. After boiling, cool the hot eggs under running cold water and let them rest for a while in cold water. After a while, remove the eggs from the water, peel the eggs and then keep them in the fridge until they will be required as the last step of the salad preparation. Boil two litres of water in a pot and add the 2 small spoons of salt. When the water is boiling, add 180 g of rice, and boil the rice for approx. 15 minutes. 2 Co., Ltd.
Cover the pot while the rice is cooking. Stir from time to time. Check the consistency of the rice; it should not be too soft, but al dente. Once the rice has achieved the correct consistency, separate the rice from the water in a strainer, let all the water drain away. Once all the water has drained out and the rice is dry, transfer it to a bowl, and let the rice cool down, finally put the rice into the fridge or even into the deep freezer to expedite the cool-down time. Put the two cloves of garlic, the 3 to 4 chilies and black/white peppercorns into the cup of an electric blender/mixer. Mount the cup on top of the motor base, and operate the blender/mixer. Once the ingredients are blended/mixed down to small grains, remove the mixer/blender cup from the motor base. 3 Co., Ltd.
Transfer the blended/mixed garlic, chili and pepper mixture to the salad bowl. Now transfer the fried chicken filets from the frying pan to a chopping board. Cut the fried chicken filets into small cubes of 2 cm length. Put the chicken-filet pieces into the cup of the blender/mixer. Do not overfill the cup, as otherwise the electrical motor may overheat. Mount the cup on the motor base and operate it until the filet pieces are chopped into small flakes. Repeat the cycle until all chicken-filet pieces are chopped into small flakes. Collect the chicken-fillet flakes in the salad bowl. Mix the chicken-fillet flakes with the garlic/chili/pepper mixture. 4 Co., Ltd.
Once the rice in the fridge has cooled down, remove the rice from the fridge and transfer some of the rice into the salad bowl. Now add the 200 ml mayonnaise. Add three tablespoons of tomato ketchup and black/white pepper powder. Add Thai fish sauce, as desired. Mix everything well. Progressively add more and more of the rice. If the salad mixture is not creamy enough or not spicy enough, you may add additional tomato ketchup, mayonnaise, pepper or cooking oil. Once it has assumed a homogeneous color, put the chickenrice salad back into the fridge for cooling down. 5 Co., Ltd.
While the chicken-rice salad is cooling down in the fridge, remove the three boiled eggs from the fridge and put them on the copping board. Cut the eggs into quarter slices as per the picture. Once all eggs are cut into slices, take the chicken-rice salad from the fridge and arrange the egg slices on the salad. Once finished, serve the chicken-rice salad with bread (toast bread, French bread or German laugen rolls) Bon Appetite! 6 Co., Ltd.