Finely chop the chicken and mix with the fish sauce, lime juice and sugar.
Marinate for about 30 minutes. Peel the ginger and shallots and cut into approximately 5 mm dice.
Wash and trim the chillies and cut into rings. Wash the limes and cut into approximately 5 mm dice.
Place the ginger, shallots, chilli rings, limes and peanuts in bowls.
Wash and sort the lettuce, spin dry and tear into pieces. Arrange on a large platter.
Cook the marinated chicken in a pan for about 2-3 minutes, stirring.
Cool slightly and with moistened hands form into small portions about the size of walnuts.
Arrange on the lettuce. Garnish with a mixture of chilli, lime and nuts.