Thai with Kittikanya – Larb Gai

Serves 2

INGREDIENTS:               ts = teaspoon tbsp = tablespoon

•  1 lime (juiced, 1/4 cup)
• 4 tbsp fish sauce
• 2 tbsp brown sugar
• 2 dried chilies
• 3 tbsp uncooked rice
• 30 mint leaves (chopped finely)
• 3 shallot onion (sliced)
• 1 to 2 tbsp oil (for stir frying, a neutral oil like canola or vegetable is best)
• 300 gr ground chicken
• 2 tbsp fish sauce (for frying chicken)
• Water (as needed)

PREPARATIONS:

• Gather the ingredients.

• Combine all salad dressing ingredients together in a cup or bowl. Stir to dissolve sugar. Set aside.

• Combine all the cold salad ingredients in a large salad bowl.

• Put uncooked rice into hot pan, without oil. Cook it until you get brown color. Ground it fine.

• Place 1 to 2 tablespoons oil in a wok or frying pan over medium-high heat. Add chicken.

• As you stir-fry, add the fish sauce. Also, add a little water if the pan becomes dry. Stir-fry until chicken is cooked – about 8 to 10 minutes. Turn the heat off. Add the ground rice.

• Transfer the hot chicken to the salad bowl with prepared salad ingredients. Pour over the dressing and toss well.

• Taste test the salad, adding more fish sauce if you prefer it saltier or more flavorful. Add more dried crushed chili if you prefer it spicier. If too bitter, add a little more sugar.

• Garnish with more mint.

• Serve immediately while the chicken is still warm.