Larb Gai

Ingredients

• 500 g minced chicken
• 2 tbsp glutinous rice
• 3 pieces shallots, thinly sliced
• 3 pieces spring onions, sliced
• 30 g fresh mint
• 20 g fresh coriander
• 3 tbsp fish sauce
• 4 tbsp lime juice
• 1.5 tsp dried chilli flakes
• 12 pieces lettuce leaves, to serve

Steps

1. 1
   Toast the raw glutinous rice in a dry pan over medium heat, shaking constantly for 8 minutes until deep golden and smelling of popcorn. Cool, then grind coarsely.
2. 2
   Cook the minced chicken in a pan with 3 tbsp water, breaking it up with a spoon. Poaching rather than frying keeps it tender and pale.
3. 3
   Cook only until no pink remains, about 5 minutes, then take it off the heat.
4. 4
   While still warm, dress it with the fish sauce, lime juice and chilli flakes. Warm meat absorbs dressing that cold meat sits on top of.
5. 5
   Fold through the shallots and spring onions.
6. 6
   Add the herbs and half the toasted rice powder and toss.
7. 7
   Taste and adjust — sour should lead, then salty, then hot. Serve warm with the remaining rice powder scattered over and lettuce leaves for scooping.