Larb Gai (Spicy Minced Chicken Salad)

Method

1. 1
   • white rice3 tbsp

   Toast and grind the rice — Toast the raw white rice in a dry pan over medium heat for 5 minutes until golden and fragrant, then grind to a coarse powder.

   ⏱5 min
2. 2
   • chicken breast600 g
   • vegetable oil1 tbsp

   Cook the minced chicken — Heat the vegetable oil in a pan over medium-high heat, add the minced chicken, and cook for 8 minutes, breaking it up, until cooked through with no pink remaining.

   ⏱8 min
3. 3
   • chicken breast600 g
   • fish sauce4 tbsp
   • lime juice3 tbsp
   • chilli flakes1 tbsp

   Season the warm chicken — Remove from the heat and stir in the fish sauce, lime juice, and chili flakes while the chicken is still warm.

4. 4
   • white rice3 tbsp
   • shallot2
   • spring onion3
   • fresh mint4 tbsp
   • fresh cilantro3 tbsp

   Fold in herbs and rice — Fold in the toasted rice powder, shallot, scallion, mint, and cilantro, tossing well to combine.

5. 5
   • fish sauce4 tbsp
   • lime juice3 tbsp
   • lettuce1

   Serve in lettuce wraps — Taste and adjust the seasoning with extra lime or fish sauce, then serve spooned into lettuce leaves as wraps.