Entree: Myanmar – Mon Cuisine – ကြက်သုပ် ➤ Kyet Thoke (Mon-style Burmese shredded chicken salad tossed with tangy fish-sauce dressing and crunchy roasted aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) boneless skinless chicken thighs, cooked and shredded
- 2 tbsp (30 ml) neutral oil (vegetable or peanut oil)
- 3 cloves garlic, thinly sliced, about 5/16 oz (9 g)
- 1/2 cup (80 g) thinly sliced shallots
- 1/2 cup (50 g) chopped cucumber
- 1/3 cup (15 g) chopped fresh cilantro
- 1/4 cup (25 g) thinly sliced scallions (green parts and white)
- 2 green chilies, thinly sliced (about 0.35 oz (10 g))
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tbsp (15 g) palm sugar, grated (or brown sugar)
- 1/4 cup (35 g) roasted peanuts, coarsely crushed
- 2 tbsp (15 g) roasted split chickpeas (pe kyaw / pounded roasted gram)
- 2 tbsp (30 ml) fried garlic oil (see instructions)
- 1/2 tsp (2 g) toasted ground turmeric (optional, for color)
- 1/4 tsp (1 g) salt or to taste

Show original ingredient measurements

- 1 lb (450 g) boneless skinless chicken thighs, cooked and shredded
- 2 tbsp (30 ml) neutral oil (vegetable or peanut oil)
- 3 cloves garlic, thinly sliced, about 9 g
- 1/2 cup (80 g) thinly sliced shallots
- 1/2 cup (50 g) chopped cucumber
- 1/3 cup (15 g) chopped fresh cilantro
- 1/4 cup (25 g) thinly sliced scallions (green parts and white)
- 2 green chilies, thinly sliced (about 10 g)
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tbsp (15 g) palm sugar, grated (or brown sugar)
- 1/4 cup (35 g) roasted peanuts, coarsely crushed
- 2 tbsp (15 g) roasted split chickpeas (pe kyaw / pounded roasted gram)
- 2 tbsp (30 ml) fried garlic oil (see instructions)
- 1/2 tsp (2 g) toasted ground turmeric (optional, for color)
- 1/4 tsp (1 g) salt or to taste

Instructions

1. Poach the chicken: place thighs in a pot, cover with water, add a pinch of salt, bring to a gentle simmer and cook 12–15 minutes until cooked through; cool and shred into bite-sized strands.
2. Make fried garlic oil: heat 2 tbsp (30 ml) neutral oil in a small pan, fry the thinly sliced garlic over low heat until golden and crisp, remove garlic pieces with a slotted spoon and reserve; keep the garlic-infused oil.
3. Toast nuts and split chickpeas: in a dry skillet over medium heat, lightly toast peanuts and roasted split chickpeas until fragrant, then crush coarsely and set aside.
4. Prepare dressing: whisk together fish sauce, lime juice, palm sugar, and the reserved fried garlic oil until sugar dissolves; taste and adjust salt or sugar.
5. Combine salad: in a large bowl, toss shredded chicken with shallots, cucumber, cilantro, scallions, green chilies, and turmeric if using.
6. Dress and finish: pour the dressing over the chicken mixture and toss thoroughly to coat. Add crushed peanuts and roasted split chickpeas, and fold in about half the fried garlic crisps.
7. Plate and garnish: transfer to a serving platter, sprinkle remaining fried garlic and extra peanuts on top, and serve at room temperature.
8. Serve with steamed rice or fresh greens as traditionally enjoyed in Mon households.