Thai Chicken Larb

Instructions

1. 1

   Heat a dry skillet over medium heat. Add the jasmine rice and toast it, stirring frequently, until golden brown and aromatic, about 3-5 minutes. Remove from heat and let cool. Then grind it to a coarse powder using a mortar and pestle or spice grinder.

2. 2

   Juice the limes and set aside.

3. 3

   Thinly slice the shallots and green chili. Set aside.

4. 4

   Heat vegetable oil in a skillet over medium-high heat. Add the ground chicken and cook until no longer pink, breaking it up with a spatula, about 5-7 minutes. Drain any excess liquid.

5. 5

   Add the sliced shallots to the chicken and cook for another 1-2 minutes until the shallots soften.

6. 6

   Turn off the heat and stir in the fish sauce, brown sugar, lime juice, and sliced green chili to the chicken mixture.

7. 7

   Add the toasted rice powder to the skillet, stirring well to incorporate.

8. 8

   Transfer the mixture to a serving bowl and let it cool slightly. Then, mix in the mint leaves and cilantro.

9. 9

   Serve warm or at room temperature.