Larb Gai

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.