2 green chilies (seeds removed and finely chopped)
2 tbsp finely chopped coriander leaves
1 cup cooked shredded chicken
½ cup shelled boiled green peas
6 lettuce leaves
For The Dressing
1 tbsp oil
1 tsp soya sauce
1 tsp vinegar
1 tsp sugar
A pinch of ajinomoto
Salt to taste
For The Garnish
¼ cup chopped pineapple
2 medium-sized pieces of fried walnuts (optional)
Method
Heat the oil in pan. Add the ginger, garlic and green chilies. Fry lightly. Add the coriander leaves and chicken and green peas. Stir-fry over a high flame for 1 minute. Add all the ingredients mentioned under Dressing. Mix well. Remove from heat and cool to room temperature. Arrange the lettuce leaves in a flat salad bowl. Spread the salad on top of the lettuce leaves. Garnish with pineapple and walnuts. Chill on a refrigerator shelf. Serve cold as a starter or as part of Chinese meal.
Accompaniments
Garlic in Vinegar, soya sauce, chili sauce, hot tangy sauce
