Larb Gai (Thai Spicy Chicken Salad) - cooking recipe

Ingredients

2 tbsp long-grain white rice
1 tbsp peanut oil
1 tbsp finely chopped fresh lemongrass
2 None fresh bird's-eye chilies, deseeded, finely chopped
2 cloves garlic, minced
1 tbsp finely chopped fresh galangal
1 1/2 lb ground chicken
1 None cucumber, deseeded, thinly sliced
1 None small red onion, thinly sliced
3.5 oz bean sprouts
1/3 cup fresh Thai basil leaves
1 cup fresh cilantro leaves
4 large leaves iceberg lettuce, to serve
None None FOR THE DRESSING
1/3 cup lime juice
2 tbsp fish sauce
2 tbsp kecap manis (or sweet soy sauce)
2 tbsp peanut oil
2 tsp grated palm sugar
1/2 tsp sambal oelek (or other chili sauce)

Preparation

Heat a wok over medium-high heat. Dry-toast rice until lightly browned. Blend or process rice until it resembles fine breadcrumbs. Set aside.
Add oil to wok and stir-fry lemongrass, chilies, garlic and galangal until fragrant. Remove from wok. Stir-fry chicken, in batches, until browned and cooked through. Remove from pan.
Combine cucumber, onion, bean sprouts and herb in a large serving bowl. Set aside.
Whisk together dressing ingredients.
Return all chicken to wok along with lemongrass mixture and 1/3 of the dressing. Stir-fry for 5 mins, or until mixture thickens slightly.
Place lettuce leaves on serving plates. Pour remaining dressing over salad and toss to combine. Divide between lettuce leaves and sprinkle with ground rice.