Thai Larb Gai (Minced Chicken Salad)

Ingredients

• 1 pound ground chicken thigh
• 3 tablespoons raw sticky (glutinous) rice
• 1/3 cup chicken stock or water
• 1/4 cup fresh lime juice
• 3 tablespoons fish sauce
• 1 tablespoon granulated sugar
• 2 teaspoons thai chile flakes (or 1-2 fresh thai chiles, thinly sliced)
• 3 shallots, thinly sliced
• 3 scallions, thinly sliced
• 1/2 cup fresh mint leaves, roughly torn
• 1/4 cup fresh cilantro leaves
• 2 tablespoons chopped fresh cilantro root or stems
• 1 head bibb or romaine lettuce, leaves separated
• 1 cup cooked jasmine or sticky rice, for serving

Instructions

1. Heat a small dry skillet over medium heat and add the 3 tablespoons raw sticky rice. Toast, shaking the pan frequently, for 5 to 7 minutes until the grains are deep golden brown and fragrant, watching closely so they don't burn.
2. Let the toasted rice cool for a few minutes, then grind it in a spice grinder or with a mortar and pestle to a coarse, sandy powder. Set the toasted rice powder aside.
3. In a small bowl, whisk together the lime juice, fish sauce, and sugar until the sugar dissolves; this is your dressing base.
4. Heat a large skillet or wok over medium-high heat with 1/3 cup chicken stock. Add the ground chicken and break it up with a spatula into small, even crumbles.
5. Cook the chicken, stirring frequently, for 6 to 8 minutes, until it is no longer pink and reaches an internal temperature of 165 F; the liquid should mostly evaporate, keeping the chicken moist rather than dry or browned crisp.
6. Remove the skillet from the heat and immediately stir in the chopped cilantro root and half of the lime-fish sauce dressing while the chicken is still hot, so it absorbs the flavor.
7. Let the chicken cool for about 5 minutes at room temperature; adding delicate herbs to very hot meat will wilt them too much.
8. Transfer the warm chicken to a mixing bowl and add the sliced shallots, sliced scallions, and Thai chile flakes.
9. Add the remaining dressing and 2 tablespoons of the toasted rice powder, and toss gently to combine, tasting as you go.
10. Fold in the torn mint and cilantro leaves last, just before serving, to keep them from wilting or bruising.
11. Taste and balance the salad with more lime juice for sourness, fish sauce for saltiness, or sugar for sweetness as needed - it should taste sour, salty, spicy, and savory all at once.
12. Serve warm or at room temperature with lettuce leaves for wrapping and a side of sticky or jasmine rice, sprinkling any remaining rice powder over the top.

Nutrition

Calories	310
Protein	27 g
Fat	14 g
Carbs	20 g
Fiber	2 g
Sodium	980 mg

Estimated per serving