Larb Gai : Thai Chicken Salad
With toasted rice powder, citrus & herbs
In a medium sauce pot, make a poaching liquid with water, salt, lime juice and lemongrass stalk (spliced in half). Bring water to a boil and reduce to simmer.
Add the chicken to the poaching liquid and cook all the way through.
Strain the chicken and remove lemongrass and lime.
In a mixing bowl, combine all ingredients.
Add sugar, chili flakes and lime juice gradually to taste.
Add the mint leaves at the end right before serving as to keep them fresh and vibrant. Serve with fresh cucumber, cabbage and lettuce leaves. It’s also commonly served with steamed sticky rice.
*Toasted Rice Powder -Place a thin layer of uncooked rice grains on a sheet tray and bake or toast in pan on stove top until the grains turn toasty brown. Cool and coarse grind in a spice/coffee grinder or mortar and pestle.