Larb Gai (Thai Chicken Salad)

200g ground chicken breast
1 tsp ginger, grated
20 basil leaves, chopped
1/3 cup lemon juice
2 tbsp Thai fish sauce
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tsp sesame oil
1 tsp red pepper flakes
1/4 onion, thinly sliced
1 tbsp spearmint, chopped
2-3 tbsp toasted rice, ground
1/3 cup green onions, sliced
1/2 head romaine lettuce, chopped
2-3 cups cabbage, shredded
1 large carrot, sliced
1-2 cucumber,s sliced

1. Make toasted rice: heat a pan over medium heat, add 2-3 tbsp of raw white rice and toast for a few minutes until golden, stirring occasionally to ensure evenness. Remove from heat to a morter & pestle and grind. Set aside.

2. Heat pan over med-high heat, add 2 tbsp of water, then add ground chicken, ginger, half the basil leaves, half the lemon juice, and half the soy sauce. Cook until done and remove to a mixing bowl.

3. Add onion, green onion, spearmint, basil, sesame oil, dark soy sauce, red pepper flakes, fish sauce, and the remaining lemon juice, soy sauce, and basil. Mix well.

4. Arrange remaining ingredients in a bowl, top with chicken. Eat.

Makes 3-4 servings.

Number of Servings: 3

Recipe submitted by SparkPeople user TOTCHIKO.