Spicy chicken salad (Larb Gai)
| ½ Cup | Minced or thinly sliced chicken |
| ¼ Cup | Chicken stock |
| 1 Tab | Toasted sticky rice (see notes) |
| 1 | Shallots, finely sliced |
| 1 Tsp | Ground dried chilli pepper |
| 2 | Stalks coriander, finely sliced |
| 1 | Spring onion stalk, Finely sliced |
| 2 | Thai coriander leaves, finely sliced |
| Mint for garnish | |
| Seasoning | |
| 1 | Lime juice |
| ½ tab | Fish sauce |
| Pinch | White sugar |
- Make the seasoning by mixing together the lime and sugar and ½ the fish sauce. Retain the rest of the fish sauce if require once tasted the salad.
- In a wok, bring the stock to the boil
- Add chicken and stir until cooked
- In a large bowl mix chicken, seasoning, spring onions, shallots, coriander, chilli pepper and most of the toasted rice
- Season and taste. Add more fish sauce/seasoning if required
NOTES:
To toast sticky rice you put the rice in a frying pan without any oil. You toast the rice until it is very brown, don’t worry about the occasional burnt one. Once it is toasted you put it in the mortar and pestle and grind it until it mostly resembles a medium coffee grind