Chicken Larb

• 1 1/4 pounds white or dark meat chicken, finely minced with a knife
• 1/2 cup long-grain rice
• 2 tablespoons nam pla
• 3 tablespoons fresh lime juice
• 1 teaspoon sugar
• 1/4 teaspoon crushed dried chili, or to taste
• 4 to 6 romaine lettuce leaves
• 1/2 cup sliced red onion
• 1/4 cup minced scallions
• 2 tablespoons cilantro

1. Put minced chicken in a pot with water to cover, and bring to a boil over high heat.
2. Turn heat to low, and simmer a few minutes, stirring occasionally, until done.
3. Meanwhile put rice in a wok or skillet over high heat, and cook, stirring constantly, until it is evenly brown but not burned.
4. Place in grinder and grind to a powder.
5. In a bowl, combine chicken, rice powder, nam pla, lime juice, sugar, and chile; taste and adjust seasoning as necessary.
6. Make a bed of romaine leaves on a platter and spoon chicken mixture into middle.
7. Top with remaining ingredients and serve.

white, longgrain rice, lime juice, sugar, dried chili, red onion, scallions, cilantro

Taken from cooking.nytimes.com/recipes/10373 (may not work)