Thai minced chicken salad (larb gai)

Instructions

1

Dry-roast glutinous rice in a frying pan over low-medium heat, tossing or stirring, until it’s evenly pale gold in colour (4-5 minutes).

2

Add 4-5 thin slices of galangal, torn lime leaves and thinly sliced lemongrass and continue cooking, keeping it moving, until evenly golden brown and fragrant – the inside of the rice should still be white (2-3 minutes). Cool completely, then grind in a spice grinder or with a mortar and pestle.

3

Mince the chicken thighs until roughly the size of sunflower seeds.

4

Bring the chicken stock to a soft boil, add the minced chicken, then, with a large metal spoon, work quickly to toss the chicken so it cooks evenly (3-4 minutes). Once chicken is cooked through thoroughly and no longer pink, remove from heat – don’t let it overcook or the meat will be tough rather than springy and yielding.

5

Drain off most of the liquid, keeping a little so it just covers the chicken like a thin blanket – this stops the chicken drying out and adds the intense chicken flavour to the finished dish.

6

Transfer chicken to a bowl, and while still warm add 1 tbsp of the ground glutinous rice, then toasted chilli.

7

Stir and toss to distribute evenly through the chicken mixture. Add palm sugar, fish sauce and lime juice to taste.

8

To finish, add shallot, spring onion and all the soft herbs and toss gently until evenly distributed.