Thai Larb Gai Salad - cooking recipe

Ingredients

1/2 cup chicken stock
14 oz ground chicken
2 tbsp fish sauce
1 piece (1 1/2 inches) ginger, peeled and cut into matchsticks
1 None long red chili pepper, thinly sliced
1 tsp sugar
1 None lime, juiced
1 cup loosely packed cilantro leaves, plus additional, to serve
1 head Boston lettuce, leaves separated
None None Steamed white rice, to serve

Preparation

Place stock in a large wok or skillet and bring to a simmer. Add ground chicken, fish sauce and ginger, breaking up chicken with the back of a wooden spoon. Simmer 5 mins, stirring, until chicken cooks through and stock reduces.
Add chili pepper and sugar and cook 1-2 mins, stirring, until almost all liquid evaporates.
Remove from heat. Stir in lime juice and cilantro
Spoon larb gai mixture into lettuce leaves. Top with additional cilantro. Accompany with steamed rice.