Larb Gai

  • 1 lb ground chicken
  • 2 tablespoons sliced shallot
  • 2 tablespoons finely chopped spring onion
  • 1/4 cup chopped mint leaves
  • 3 tablespoons roasted rice powder (khao koor)
  • 2 tablespoons ground Thai chile (be sure to use
  • real Thai ground chile)
  • 3 tablespoons lime juice
  • 2-3 tablespoons fish sauce
  • Garnish

Always serve with a good portion of fresh cabbage, and add green beans, parsley, sliced radish, cucumber, & coriander leaves if you like.
You can use ground chicken from the supermarket, or chicken ground in your food processor. Cook the chicken with 2 tablespoons lime juice in a pan over moderate heat. Stir until done. Transfer cooked chicken into medium mixing bowl. Add the remaining ingredients, and mix well. Taste and season as desired. You might want more or less ground chile and/or fish sauce, etc. Serve with fresh vegetables (as shown) and warm, freshly-steamed sticky rice (or if you prefer you can use Thai jasmine rice). Note: if you like chicken giblets, cut them up into small pieces and cook in boiling water. Drain then add to cooked ground chicken before you add the other ingredients.
The usual way to eat this is to get a small ball of sticky rice in the fingers and use it to pick up a little lawb, then eat it with the raw veggies. You can also use a fork and spoon as a lot of Thais do.