Thai Chicken Larb

Method

1. 01

   Step 1

   Toast raw rice in a dry pan over medium heat for 6–8 minutes until golden. Cool and grind to a coarse powder.

2. 02

   Step 2

   Place chicken and water in a pan; cook over medium heat, breaking up clumps, for 7–8 minutes until chicken reaches 74°C.

3. 03

   Step 3

   Take off the heat and stir in lime juice, fish sauce and chilli flakes.

4. 04

   Step 4

   Fold in shallot, spring onion, mint, coriander and ground toasted rice.

5. 05

   Step 5

   Serve warm or at room temperature with lettuce leaves; do not leave cooked meat at room temperature for more than 2 hours.