Larb gai (spicy chicken salad)

Ingredients

Larb gai (spicy chicken salad)

• 2 tablespoon long-grain white rice
• 1 tablespoon peanut oil
• 1 tablespoon finely chopped fresh lemon grass
• 2 fresh small red thai chillies, seeded, chopped finely
• 2 clove garlic, crushed
• 1 tablespoon finely chopped fresh galangal
• 750 gram chicken mince
• 1 lebanese cucumber (130g), seeded, sliced thinly
• 1 small_piece red onion (100g), sliced thinly
• 100 gram bean sprouts
• 1/2 cup loosely packed fresh thai basil leaves
• 1 cup loosely packed fresh coriander leaves
• 4 large_piece iceberg lettuce leaves
• 1/3 cup (80ml) lime juice
• 2 tablespoon fish sauce
• 2 tablespoon kecap manis
• 2 tablespoon peanut oil
• 2 teaspoon grated palm sugar
• 1/2 teaspoon sambal oelek

Method

Larb gai (spicy chicken salad)

1. 1Place ingredients for dressing in screw-top jar; shake well.
2. 2Heat dry wok; stir-fry rice until lightly browned. Blend or process (or crush using mortar and pestle) rice until it resembles fine breadcrumbs.
3. 3Heat oil in same wok; stir-fry lemon grass, chilli, garlic and galangal until fragrant. Remove from wok. Stir-fry chicken, in batches, until changed in colour and cooked through.
4. 4Return chicken and lemon grass mixture to wok with about one-third of the dressing; stir-fry about 5 minutes or until mixture thickens slightly.
5. 5Place remaining dressing in large bowl with chicken, cucumber, onion, sprouts and herbs; toss gently to combine. Place lettuce leaves on serving plates; divide larb salad among leaves, sprinkle with ground rice.