Larb Chicken

This Thai dish makes a great appetizer, in smaller portions.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 4  tablespoons  vegetable oil
• 2  lbs ground chicken
• 1  stalk lemongrass
• 1⁄4 cup  chopped green onion
• 1  red onion, finely sliced
• 1  teaspoon ground galangal
• 4  tablespoons fish sauce
• 1⁄4 cup fresh lime juice
• 2 -4  crushed  dried red chilies (amount to taste)
• 2  tablespoons  ground toasted rice (instructions below)
• 8  leaves iceberg lettuce
• 12  mint leaves
• 1⁄4 cup  chopped fresh cilantro

Directions

1. To make toasted rice, place rice in a dry hot wok; swirl until golden brown, allow to cool, then grind in a mortar& pestle or spice mill.
2. Heat the oil over medium heat in wok and add the chicken; stir-fry until cooked through.
3. Drain chicken and place in mixing bowl, adding lemongrass, green onion, red onion, galangal, fish sauce, lime juice, chiles, and ground rice; mix well and set aside.
4. On a bed of lettuce leaves, arrange chicken mixture and garnish with mint and cilantro.
5. Serve with steamed sticky rice or steamed jasmine rice, using small amounts of rice to pick up the larb.