Larb Gai (Thai Chicken Larb)

Method

Tap a step when it's done.

1. 1For the rice powder, toast the raw rice in a dry pan over medium-low heat, stirring constantly, for 6-8 minutes until deep golden and smelling like popcorn. Let it cool, then grind it in a mortar or spice grinder to a coarse sand.
2. 2Put the chicken and water in a pan and cook over medium heat for 5-6 minutes, breaking it up with a spatula. Take it off the heat once it is completely white with no pink; no oil is needed.
3. 3While the chicken is still warm, stir in the lime juice, fish sauce, sugar and chili flakes. The meat should absorb the dressing and be moist but not swimming.
4. 4Mix in the shallots and spring onions. Taste; larb should be distinctly sour, salty and spicy.
5. 5Just before serving, fold in 1 1/2-2 tbsp of the rice powder along with the mint and cilantro.
6. 6Pile onto a plate and sprinkle with a little more rice powder. Serve warm or at room temperature, wrapped in lettuce leaves, with cucumber and sticky rice.