Thai Larb Gai Salad

• 1/2 cup chicken stock
• 14 oz ground chicken
• 2 tbsp fish sauce
• 1 piece (1 1/2 inches) ginger, peeled and cut into matchsticks
• 1 None long red chili pepper, thinly sliced
• 1 tsp sugar
• 1 None lime, juiced
• 1 cup loosely packed cilantro leaves, plus additional, to serve
• 1 head Boston lettuce, leaves separated
• None None Steamed white rice, to serve

1. Place stock in a large wok or skillet and bring to a simmer. Add ground chicken, fish sauce and ginger, breaking up chicken with the back of a wooden spoon. Simmer 5 mins, stirring, until chicken cooks through and stock reduces.
2. Add chili pepper and sugar and cook 1-2 mins, stirring, until almost all liquid evaporates.
3. Remove from heat. Stir in lime juice and cilantro
4. Spoon larb gai mixture into lettuce leaves. Top with additional cilantro. Accompany with steamed rice.

chicken stock, ground chicken, fish sauce, ginger, long red chili pepper, sugar, lime, cilantro, boston lettuce, white rice

Taken from recipes-plus.com/api/v2.0/recipes/32659 (may not work)