Laab Gai spicy minced chicken salad with mint leaf and roasted rice

per serving

150g chicken, chopped
20g galangal, chopped
30ml chicken stock
sesame oil

10g Thai chilli powder
20g roasted rice powder
10g sugar
30ml fish sauce
30ml lime juice

20g shallot, sliced
20g mint leaves, sliced
10g spring onion, sliced
10g Thai parsley (Pak chee farang)

Heat some oil in the wok and cook the chicken with the galangal. Add the chicken stock and break up the meat with a spoon until it is cooked through.

Turn off the heat and spice the chicken with fish sauce, lime juice, chilli powder, roasted rice powder and sugar.

Depending on your taste adjust with a little bit more fish sauce and lime juice. Add the shallot, spring onion, mint, and Thai parsley and mix through. Serve with fresh vegetables.