Chicken and Seaweed Parcels ( Miang Sa Rai Gay Kome )

Ingredients:

200 grams chicken breast
600 ml. water
1 tablespoon salt
1 teaspoon white pepper
4 medium onions
100 ml. oil
seawead sheets
rice paper

For the Sauce:
2 tablespoons chopped or crushed peanuts
2 tablespoons fish sauce
1 teaspoon salt
4 tablespoons palm sugar
100 ml. water
1 tablespoon dried flaked chillies
1 tablespoon chopped coriander leaves
1 tablespoon lemon juice

Procedure:

First the sauce: Put 100 ml. of water into a small saucepan, add the palm sugar and bring to the boil. Add fish sauce, salt, flaked chillies and boil for 1 minute. Remove from the heat and add the chopped peanuts, coriander and lemon juice and leave the sauce to cool. Next we will cook the chicken, put a saucepan of water on to boil. Add the salt and pepper. Add the chicken breast and boil for 10 minutes, until it is cooked. Dice the chicken finely. Put oil in a frying pan, slice the onions finely and fry them until golden brown. Cut the seaweed sheets into thin short strips. Soak the rice paper in warm water until it is soft. This takes only a few minutes. When you add the rice paper into the water, drop it in sheet by sheet, to keep the sheets separated. Don’t just throw the whole packet in, in one go. Take a sheet of the softened rice paper, put a little chicken, a little onion and a little seaweed and place them in the center of the rice paper. Fold over the edges to wrap up the filling. Serve the parcels with green salad vegetables, and the sauce. Serve with mint leaves, green lettuce, coriander leaves.