Larb Gai

Instructions

1. Toast the rice
   In a dry skillet over medium heat, toast the glutinous rice until golden brown, about 5-7 minutes, stirring frequently. Allow to cool, then grind to a coarse powder using a mortar and pestle or spice grinder.
2. Cook the chicken
   In a large skillet over medium heat, cook the ground chicken, breaking it up with a wooden spoon until fully cooked and no pink remains, about 6-8 minutes. Drain any excess liquid if necessary.
3. Prepare the dressing
   In a small bowl, mix together the fish sauce, lime juice, sugar, and chili flakes until the sugar dissolves. Adjust seasoning according to taste, balancing sour, salty, and spicy flavors.
4. Combine the salad
   Transfer the cooked chicken to a large mixing bowl. While still warm, add the dressing and toss to combine. Allow the chicken to absorb the flavors for 2-3 minutes.
5. Add the herbs and rice powder
   Add the sliced shallots, mint, cilantro, green onions, and lemongrass to the chicken mixture. Sprinkle with the toasted rice powder and gently toss everything together.
6. Serve
   Arrange lettuce leaves on a serving platter. Spoon the larb gai onto the lettuce leaves or serve alongside as a wrap option. Serve immediately while still warm.