Larb Gai (Spicy Minced 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.