Larb Gai

Toast uncooked sticky rice in a dry skillet over medium heat for five minutes, shaking frequently until golden brown and fragrant, then grind to a coarse powder in a mortar.

Cook ground chicken in a wok over high heat, breaking it into fine crumbles with a spatula, adding a splash of water to keep it moist and prevent clumping for about six minutes.

Remove the cooked chicken from heat and transfer it to a large mixing bowl, allowing it to cool slightly so the herbs will not wilt when combined with the hot meat.

Add lime juice and fish sauce to the chicken, tossing thoroughly to ensure every piece of meat absorbs the bright, tangy dressing and develops a complex savory flavor.

Fold in the sliced shallots, scallions, mint, cilantro, and crushed toasted chilies, then sprinkle the toasted rice powder over everything and toss gently to combine all elements.

Serve immediately on a platter lined with crisp lettuce leaves, accompanied by sticky rice and raw vegetables such as cabbage wedges, green beans, and Thai basil sprigs.