CHICKEN LAAB

From Hot Thai Kitchen

Ingredients:

3 T jasmine or sticky rice grains

2 makrut lime leaves

3 T water

1 lb ground chicken

1 t + 1 T fish sauce

2 shallots, sliced lengthwise

2 - 3 T lime juice

2 t urfa chili flakes

1/4 t sugar

2 scallions, thinly sliced

1/3 c cilantro, chopped

1/3 c mint leaves, torn

Methodology:

Sauté the rice grains and lime leaves in a dry cast iron skillet over high heat, stirring and tossing until the rice is golden.  Pour into a mortar and grind into a rough powder.  Set aside.

Bring the water to simmer in a large dutch oven.  Add the chicken and 1 t fish sauce, and cook until the chicken is done.  Add shallots, and cook 1 more minute.  Remove from heat.

Add remaining ingredients, and top with 1 T toasted rice powder per serving, at the table.

Serve with sticky or jasmine rice and sliced fresh vegetables (cucumbers, peppers, beans)