Ingredients
- 1/4 cup of raw sticky or sweet rice
- 1 pound ground chicken
- 3 tablespoons fish sauce
- 1/2 teaspoon sugar
- 2 limes juiced
- 1/2 cup water
- 1/2 cup cilantro chopped
- 1/2 cup mint chopped
- 2 scallions sliced
- 2 shallots sliced
- 3-4 Thai red chilis sliced thinly with the seeds
- Salt
Instructions
- Add the rice to a wok or large skillet over medium heat, and stir continuously for 5-7 minutes until the rice turns light brown. Using a mortar and pestle or spice grinder, grind the rice into a fine powder. Set aside.
- Place a wok or skillet over high heat. Once the pan starts smoking, add the ground chicken and break up the chicken into finer bits using a spoon. Continue cooking the chicken until it browns, about 6-8 minutes. Then add the fish sauce, sugar, lime juice, and water and stir for another minute.
- Remove the chicken from the heat and stir in the cilantro, mint, scallions, shallots, chilis, and rice powder.
- Salt to taste and serve the larb gai in lettuce cups or with sticky rice.
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