Larb gai

Ingredients

• 650 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 60 gRice, white, long-grain, regular, raw, unenriched
• 45 gSauce, fish, ready-to-serve
• 90 gLime juice, raw
• 35 gSpearmint, fresh
• 35 gCoriander (cilantro) leaves, raw
• 80 gOnions, spring or scallions (includes tops and bulb), raw
• 4 gSpices, pepper, red or cayenne
• 100 gBeverages, water, tap, drinking

Method

1. Dry-toast 60 g rice for 8 minutes, cool completely and grind finely. Chop 650 g chicken into small pieces with a knife.
2. Cook chicken with 100 g water for 7 minutes at 95 °C, breaking it up as it cooks until it reaches 74 °C.
3. Mix fish sauce, lime juice and cayenne. Fold in warm chicken and spring onion.
4. Add finely ground toasted rice, mint and cilantro and serve immediately.