Laab

To make the toasted rice powder, heat a dry skillet over medium heat and add three tablespoons of uncooked sticky rice. Toast, shaking the pan frequently, for ten to fifteen minutes until the grains turn a deep golden colour and smell nutty.

Transfer the toasted rice to a mortar and pestle or spice grinder and pound or grind it to a coarse powder with visible granules remaining. This powder provides both the characteristic crunch and a subtle nuttiness to the laab.

Place the ground chicken in a skillet over medium heat without any oil. Cook, breaking the meat into very fine crumbles with a wooden spoon, for five to six minutes until fully cooked through but still moist and tender.

Remove the skillet from the heat and immediately add the lime juice and fish sauce to the hot meat, tossing vigorously to combine. The residual heat helps the meat absorb these bold seasonings quickly and thoroughly.

Add the toasted rice powder, dried chili flakes, and sugar to the meat, stirring until every crumble is evenly coated with the powder and the dish takes on a slightly rough, textured appearance that is characteristic of proper laab.

Fold in the sliced shallots, torn mint leaves, and cilantro, mixing gently to distribute the fresh herbs throughout without bruising them. The herbs should remain bright and vibrant, not wilted from the residual warmth.

Taste and adjust the balance of sour, salty, and spicy elements by adding more lime juice, fish sauce, or chili flakes as needed. Laab should be boldly flavoured, with no single element dominating the others.

Serve immediately on a plate surrounded by fresh vegetable accompaniments and a basket of warm sticky rice. Diners should pinch off a small ball of rice and use it to scoop up a mouthful of the dressed meat.