Chicken Larb from Luang Prabang | Compass & Fork

Ingredients

• 1/2 cup rice, glutinous (sticky)
• 4 slices galangal (thinly sliced)
• 2 kaffir lime leaf (coarsely torn)
• 1 stalk lemongrass (thinly sliced)
• 4 tbsp chicken stock
• 2 tbsp fish sauce
• 1 lb chicken, fillet
• 1/2 tsp salt, ground sea
• 2 tbsp basil leaves (Thai-style if possible)
• 1 clove garlic (finely chopped)
• 4 onion, green (spring) (finely chopped)
• 3 tbsp shallot (thinly sliced)
• 2 tbsp cilantro (coriander) (finely chopped)
• 1 stalk lemongrass (finely chopped)
• 1/2 cup mint, fresh, leaves only (roughly chopped)
• 3 tbsp lime juice
• 1 red chili, long Asian style (optional, try 2 if you like warmer salads)
• 1 tbsp galangal (thinly sliced)
• 1/2 tbsp palm sugar (or brown sugar)
• 1/2 tbsp fish sauce (extra)
• lettuce leaves
• beans, green
• cucumber
• rice, glutinous (sticky)