Spicy Laotian Chicken Salad

This warm Laotian salad served on a bed of cool crisp lettuce is salty, sweet, sour and hot. Ground roasted rice gives it a delectable nuttiness. 

 1 tbsp raw Thai jasmine rice

1 lb ground chicken

1/3 cup  lime juice

2 tbsp vegetable oil

1 tbsp minced shallot

2 green onions, chopped

1- 1 1/2  tsp chili flakes

2 tbsp chopped coriander

2 tbsp chopped mint

1/4 cup fish sauce

4 Romaine or leafy lettuce leaves

4 wedges cabbage

4 Yard-long beans or 12 green beans, trimmed

In a small dry frying pan on high heat, saute rice grains 2-3 minutes or until golden brown. Transfer to small bowl and cool.  Grind finely in a coffee grinder or spice mill.

In a medium bowl, combine ground chicken with 2 tbsp of the lime juice.

Heat wok on high heat.  Add oil, swirl around sides of wok.  Add chicken and stir-fry until no longer pink about 4 minutes.  Transfer to medium bowl.  Add ground roasted rice, shallots, green onion, chili flakes, coriander, mint , remaining lime juice and fish sauce.   Mix well.Arrange lettuce leaves on serving platter and place chicken mixture on top.  Arrange cabbage wedges and green beans around the chicken.