Larb-Kai (Spicy Chicken Salad)

Larb or Spicy Chicken Salad is a Northeastern dish. It is one of the most popular Thai salad dishes. The most common meats are ground chicken and ground pork. It is also common to add chicken livers. This salad is a common street food. Some street vendors specialize in Northeastern dishes and only offer salad dishes like Laab, Som Tum and Num Tok. However, it can also be part of the communual meal. When eating this salad, steamed sticky rice and fresh vegetables like cabbage are accompaniments.

Larb-Kai (Spicy Chicken Salad)

Ingredients
- 1 cup Ground chicken
- 1 1/2 tablespoons Roasted sticky rice powder
- 3/4 tablespoon Roasted chili powder
- 2-3 tablespoons Lime juice
- 1-2 tablespoons Fish sauce
- 1 Shallot
- 2 tablespoons Chopped coriander
- 2 tablespoons Chopped green onion
- 2 tablespoons Chopped mint
- 4-6 Mint leaves (optional)
- A pinch of Sugar
- 1/2 cup Water

1. In a pan over medium-low heat, toast the raw sticky rice until golden brown. Keep flipping the rice every few seconds to avoid burning.

2. Pound the toasted rice in a mortar until powdered. Or grind it with a food processor.

3. In a sauce pan, add ground chicken. Break apart and stir until cooked, add a little bit of water if needed. Set aside in a mixing bowl.

4. Add toasted rice powder, chili powder, lime juice, fish sauce and sugar into the mixing bowl. Toss to mix. If desired, taste and adjust the taste to your preference.

5. Add prepared shallot, green onion, coriander, and mint into the mixing bowl. Toss to mix again.

6. Serve on a plate with cabbage. If desired, garnish with mint leaves.