Larbb Gai

🔥 Prep

• Measure out 250 g minced chicken and place it in a bowl.
• Measure 2 tbsp lime juice and 2 tbsp fish sauce into a small container for the dressing.
• Measure 1 tsp dried chili; crush or chop it (remove seeds for less heat if desired).
• Finely chop 2 tbsp shallot (about 1 small shallot).
• Rinse, pat dry, and roughly chop 0.5 cup fresh mint leaves.
• Measure 1 tbsp toasted rice powder.
• Rinse, pat dry, and roughly chop 1 tbsp cilantro leaves.

🔥 Cook

• 1. Heat a skillet over medium‑high heat and add a splash of oil.
• 2. Add the minced chicken and cook for 4‑5 minutes, breaking it up, until no longer pink.
• 3. Add the chopped shallot and sauté for 1 minute until fragrant.
• 4. Remove from heat and let the mixture rest for 2 minutes.
• 5. Transfer the chicken to a bowl and pour in the lime juice, fish sauce, dried chili, and toasted rice powder; toss for 30 seconds.
• 6. Add the chopped mint and cilantro and toss gently for 15 seconds.
• 7. Taste and adjust seasoning if desired, then proceed to serve.

🔥 Serve

• Serve the larb gai on a plate or spooned into lettuce cups.
• Garnish with extra mint leaves, cilantro, and lime wedges.
• Accompany with steamed sticky rice, fresh sliced cucumber, cabbage, and optional extra sliced chilies.