Larb Gai (Thai Spicy Chicken Salad)

• 2 tbsp long-grain white rice
• 1 tbsp peanut oil
• 1 tbsp finely chopped fresh lemongrass
• 2 None fresh bird's-eye chilies, deseeded, finely chopped
• 2 cloves garlic, minced
• 1 tbsp finely chopped fresh galangal
• 1 1/2 lb ground chicken
• 1 None cucumber, deseeded, thinly sliced
• 1 None small red onion, thinly sliced
• 3.5 oz bean sprouts
• 1/3 cup fresh Thai basil leaves
• 1 cup fresh cilantro leaves
• 4 large leaves iceberg lettuce, to serve
• None None FOR THE DRESSING
• 1/3 cup lime juice
• 2 tbsp fish sauce
• 2 tbsp kecap manis (or sweet soy sauce)
• 2 tbsp peanut oil
• 2 tsp grated palm sugar
• 1/2 tsp sambal oelek (or other chili sauce)

1. Heat a wok over medium-high heat. Dry-toast rice until lightly browned. Blend or process rice until it resembles fine breadcrumbs. Set aside.
2. Add oil to wok and stir-fry lemongrass, chilies, garlic and galangal until fragrant. Remove from wok. Stir-fry chicken, in batches, until browned and cooked through. Remove from pan.
3. Combine cucumber, onion, bean sprouts and herb in a large serving bowl. Set aside.
4. Whisk together dressing ingredients.
5. Return all chicken to wok along with lemongrass mixture and 1/3 of the dressing. Stir-fry for 5 mins, or until mixture thickens slightly.
6. Place lettuce leaves on serving plates. Pour remaining dressing over salad and toss to combine. Divide between lettuce leaves and sprinkle with ground rice.

longgrain white rice, peanut oil, fresh lemongrass, chilies, garlic, fresh galangal, ground chicken, cucumber, red onion, bean sprouts, fresh thai basil leaves, fresh cilantro, dressing, lime juice, fish sauce, manis, peanut oil, palm sugar, sambal oelek

Taken from recipes-plus.com/api/v2.0/recipes/34903 (may not work)