Laab Gai (Thai Chicken Salad)

• 10 whole Mint Leaves
• 4 whole Kaffir Lime Leaves (center Spines Removed)
• 1/4 cups Cilantro Leaves, Loosely Packed
• 12 ounces, weight Ground Chicken
• 1 Tablespoon Water
• 1 Tablespoon Toasted Ground Glutinous Rice
• 1 teaspoon Fish Sauce
• 1 stalk Lemongrass (white Part Only, Outer Layer Removed), Minced
• 3 whole Scallions, White And Green Parts, Thinly Sliced
• 1 Tablespoon Thinly Sliced Shallot
• 1/4 teaspoons Ground Chili Powder
• 1/2 teaspoons Salt
• 1/2 whole Lime, Juiced

1. 1. Combine the mint, kaffir lime leaves and cilantro and chop until very fine. Set aside.
2. 2. In a nonstick skillet, cook chicken with the water over medium heat. As the chicken cooks, break it apart with a spatula so that it stays in small pieces. Keep the chicken cooking slowly, reducing the heat if it begins to brown. When the chicken is cooked through and still moist (there should be moisture in the bottom of the pan), remove it from the heat.
3. 3. Add all remaining ingredients to the chicken, including the finely chopped herbs, and mix well. Serve immediately, with sticky rice.
4. Note: Substitute any protein for the ground chicken in this recipe. Follow the instructions, replacing the chicken with 12 ounces of ground pork, duck or even minced tofu or mushrooms. (If using tofu or mushrooms, you won't need to add the extra tablespoon of water when cooking.) If you are absolutely opposed to using fish sauce, I find that this is also delicious with the same amount of soy sauce as a substitute (omit the extra salt from the recipe if using soy sauce).

lime, ubc, weight ground chicken, water, rice, fish sauce, layer, scallions, shallot, ubc, salt

Taken from tastykitchen.com/recipes/salads/laab-gai-thai-chicken-salad/ (may not work)