Thai Chicken Larb

• 2 tbsp long grain rice
• 1 None lime, juiced, plus extra lime wedges, to serve
• 1/2 tbsp fish sauce
• 1 tsp sugar
• 1 stalk lemongrass, finely chopped
• 2 None Thai chilies, finely chopped
• 2 cloves garlic, minced
• 1 1/4 lb ground chicken
• 2 None shallots, thinly sliced
• 5-6 sprigs fresh cilantro, leaves picked
• 5-6 sprigs fresh mint, leaves picked
• 1 head cabbage, cut into chunks

1. Heat a wok over low heat. Cook rice for 5 mins, stirring, until toasted and fragrant. Let cool slightly then grind in a mortar and pestle. Set aside. Combine lime juice, fish sauce and sugar in a bowl. Set aside.
2. Lightly coat wok with oil and place over medium heat. Stir-fry lemongrass, chilies and garlic for 1 min, until fragrant. Set aside. Stir-fry ground chicken for 7 mins, stirring to break up lumps, until brown. Return lemongrass mixture to wok along with lime juice mixture, shallots and herbs. Toss to combine.
3. Sprinkle with ground rice. Serve with cabbage and lime wedges on the side.

long grain rice, lime, fish sauce, sugar, stalk lemongrass, chilies, garlic, ground chicken, shallots, cilantro, mint, cabbage

Taken from recipes-plus.com/api/v2.0/recipes/26824 (may not work)