Larb Gai (Thai Chicken Salad)

Method

1. 1

   Toast the glutinous rice in a dry skillet over medium heat, shaking often, until deep golden and fragrant, then grind to a coarse powder in a mortar or spice grinder.

   💡 This toasted rice powder — khao khua — is what gives larb its nutty crunch; don't skip it.

2. 2

   Cook the ground chicken in the same skillet over medium heat with a splash of water, breaking it into small crumbles, until just cooked through, about 6 minutes.

   💡 A little water instead of oil keeps the chicken from browning and drying out — larb should stay pale and tender.

3. 3

   Take the chicken off the heat and immediately toss it with the fish sauce and lime juice so it drinks up the dressing while hot.

4. 4

   Fold in the shallot, chili flake and toasted rice powder.

5. 5

   Just before serving, add the mint, cilantro and spring onion, keeping the herbs raw so they stay fresh rather than wilting into the warm meat.

6. 6

   Taste and adjust — larb should hit sour and salty first, with heat and herb aroma right behind.

7. 7

   Pile onto plates with raw cabbage wedges for scooping, and sticky rice alongside if you have it.