Thai Chicken Larb

Instructions

1. Toast the rice
   In a dry skillet over medium heat, toast the uncooked glutinous rice, stirring constantly until it turns golden brown and gives off a nutty aroma, about 5-7 minutes. Allow to cool, then grind to a coarse powder using a spice grinder or mortar and pestle.
2. Cook the chicken
   In a large skillet over medium-high heat, cook the ground chicken, breaking it up with a spoon until it's no longer pink, about 7-8 minutes. There's no need to add oil as the chicken will release its own fat. Drain any excess liquid if necessary.
3. Prepare the dressing
   In a small bowl, whisk together the fish sauce, lime juice, sugar, and chili flakes until the sugar dissolves. Taste and adjust seasonings if needed - the dressing should be tangy, salty, and slightly sweet with some heat.
4. Combine the larb
   Transfer the cooked chicken to a mixing bowl. While still warm, add the dressing and toss to combine. Add the sliced shallots, lemongrass, and toasted rice powder, mixing well.
5. Add fresh herbs
   Allow the mixture to cool for about 5 minutes, then gently fold in the chopped mint, cilantro, and green onions, reserving some for garnish.
6. Serve
   Arrange cabbage or lettuce leaves on a serving platter. Spoon the larb mixture onto the leaves, garnish with the reserved herbs, and serve immediately with additional lime wedges if desired.