Larb Gai (Minced Chicken Salad)

Ingredients

• 1¼ lb ground chicken
• 2 shallots
• ½ cup fresh mint leaves
• ½ cup fresh cilantro
• 3 green onions
• ¼ cup lime juice
• 3 tbsp fish sauce
• 1 tsp chili flakes (optional)
• 2 tbsp toasted rice powder (Khao Khua)
• 1 tsp sugar (optional)
• 1 head romaine lettuce leaves (optional)
• 1 cucumber (optional)

Steps

1. Finely slice the shallots, chop the mint and cilantro, and thinly slice the green onions.
2. In a large skillet over medium-high heat, cook the ground chicken, breaking it up with a spoon, until fully cooked through and no longer pink, about 5-7 minutes. Drain any excess fat.
3. Remove the chicken from heat and transfer to a mixing bowl. Let it cool slightly.
4. Add the sliced shallots, mint, cilantro, green onions, lime juice, fish sauce, chili flakes (if using), toasted rice powder, and sugar (if using) to the chicken.
5. Toss everything together until well combined. Taste and adjust seasoning as needed.
6. Serve the Larb Gai warm or at room temperature, traditionally with fresh romaine lettuce leaves and cucumber slices for wrapping.