Larb Gai - Thai Chicken Salad

Occasionaly served warm in restaurants, I prefer the room temperature version. Use leftover roast chicken, or ready cooked barbecued chicken for convenience. You can find the ingredients in Thai or some oriental markets

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  large chicken breast
• 2  stalks lemongrass
• 2  kaffir lime leaves
• 1  tablespoon  roasted rice powder
• 1⁄2 teaspoon cayenne powder (or to taste)
• 2  tablespoons green onions, sliced
• 3  tablespoons fresh mint leaves, chopped
• 3  tablespoons fresh cilantro, chopped
• 2  tablespoons fish sauce
• 2  limes, juice of
• 1  tablespoon palm sugar
• 2  tablespoons  finely sliced red onions
•  cabbage, quartered with tough middle removed
•  mint leaf (to garnish)

Directions

1. Grill or broil the chicken until just cooked through. Allow to cool and remove skin and bones. Chop the meat very finely. Use only the tender white portion of the lemon grass and cut into thin slices. Slice out the mid-ribs from the lime leaves and shred the leaf very finely.
2. Put the chopped chicken meat in a bowl and mix with the chopped lemon grass, shredded lime leaf, roasted rice powder, cayenne, scallions, mint, red onion and cilantro. Combine fish sauce, lime juice and palm sugar. Pour over the chicken mixture and combine well.
3. Serve with cabbage leaves and garnished with extra mint. To eat, pick up a cabbage leaf and "pinch" or roll up some chicken salad in it.