Larb Gai (Minced Chicken Salad)

ลาบไก่

Ingredients

500g ground chicken (or minced chicken) 1/4 cup uncooked sticky rice (for making toasted rice powder) 5 shallots, thinly sliced 3-5 Thai bird’s eye chilies, finely chopped 1/2 cup fresh mint leaves 1/2 cup fresh cilantro leaves 3 spring onions, thinly sliced 5 tbsp fresh lime juice (about 2-3 limes) 3 tbsp fish sauce 1 tsp palm sugar 1 head butter lettuce or cabbage leaves for serving Optional: 2 tbsp chicken stock or water Vegetable oil for cooking

Detail Steps and Procedure

1. **Make toasted rice powder:** In a dry skillet over medium heat, toast 1/4 cup uncooked sticky rice, stirring constantly, until deep golden brown (about 8-10 minutes). Let cool completely, then grind to a coarse powder in a spice grinder or mortar and pestle. Set aside.2. **Cook chicken:** Heat 1 tablespoon oil in a skillet over medium-high heat. Add ground chicken and cook, breaking up with a spoon, until fully cooked and no longer pink (5-7 minutes). If the mixture seems dry, add 2 tablespoons chicken stock or water.3. **Cool chicken:** Transfer cooked chicken to a large mixing bowl and let cool for 5 minutes (it should be warm, not hot).4. **Add aromatics:** To the warm chicken, add sliced shallots, chopped chilies, mint leaves, cilantro, and spring onions. Toss gently to combine.5. **Make dressing:** In a small bowl, whisk together lime juice, fish sauce, and palm sugar until sugar dissolves.6. **Combine:** Pour dressing over the chicken mixture. Toss thoroughly to ensure everything is well coated.7. **Add rice powder:** Add about 3/4 of the toasted rice powder (reserve some for garnish). Toss again.8. **Taste and adjust:** Taste and adjust seasoning if needed – it should be bright, salty, sour, and herbal.9. **Serve:** Arrange lettuce or cabbage leaves on a platter. Spoon the larb into the leaves. Sprinkle with remaining rice powder. Serve immediately while warm or at room temperature.

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