- Prep: 35 min
- Cook: 20 min
- Yield: 1 serving
Ingredients
200gm chicken mince
20 ml lime juice
4 shallots
cilantro leaves
1 spring onion stick
10 gm garlic
20 ml fish sauce
20 ml dark soy sauce
4 kaffir lime leaves
50 ml cooking oil
Salt per taste
For Rice Powder
50 gm Thai sticky rice
1 lemongrass stick
1 galangal
5 kaffir lime leaves
Directions
1. Heat a frying pan on low heat, and toss in the uncooked Thai sticky rice (no oil) with the above-mentioned ingredients for rice powder. Stir continuously, (like you’re roasting peanuts or coffee)
2. Toast the rice until it turns from white to golden yellow, almost to the point where it looks like brown wheat. It will also be very fragrant and smell almost like popcorn.
3. Once the rice is toasted, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder (a blender or food processor will also work fine).
4. Transfer the toasted sticky rice powder to a bowl and set aside.
5. Saute chopped garlic in a wok adding a little oil, Add minced chicken and stir fry the chicken with dark soy sauce and chopped kaffir lime leaves.
6. Once it is cooked, add salt as per taste, keep it aside and bring to room temperature
7. Now take a mixing bowl, add cooked chicken mixture, put lime juice, fish sauce, shallot slices, cilantro, chopped spring onion and roasted rice powder.
8. Mix all the ingredients nicely making sure all the spices and dressing coat the meat.
9. Dish it out onto a plate and garnish with more mint leaves, Thai sweet basil, and cilantro.
