Larb Gai with Sticky Rice

Ingredients

Quantities are for one portion.

• 10 gfresh mint leaves
• 10 gfresh cilantro, chopped
• 1red onion, thinly sliced
• 150 gchicken mince
• 70 gdry glutinous rice (sticky rice)
• 1 tbsptoasted rice powder (khao khoua)
• 1lime, juiced
• 1 tspfish sauce

Method

1. Soak the glutinous rice in water for a few hours. Drain and steam it in a bamboo basket (or mesh strainer over a pot) until tender and sticky.
2. Place the chicken mince in a dry pan over medium heat. Cook it in its own juices with a splash of water until cooked and opaque. Let it cool slightly.
3. In a large bowl, mix the cooked chicken mince with the thinly sliced red onion.
4. Dress the meat with the fresh lime juice and fish sauce.
5. Stir in the toasted rice powder, which will thicken the dressing and provide a nutty crunch.
6. Mix in the fresh mint leaves and chopped cilantro immediately before serving so they do not wilt.
7. Serve the sharp, herbaceous chicken salad alongside a clump of the warm sticky rice.