Instructions: Cook the chopped or ground chicken in a little bit of oil in a wok until thoroughly cooked, breaking into small bits. Set aside.

Prepare the garlic, lemon grass (if using), shallot, green onions and mint. Toast the galanga in a small dry pan over medium heat until the pieces are darkened and slightly charred. Let cool before grinding in a clean coffee grinder to a fine powder. Then roast a handful of whole dried Thai chiles in the pan, turning frequently until they are darkened and slightly charred. Grind into a fine powder.

Toss the cooked chicken with the garlic, lemon grass, shallot, green onion, mint, ground toasted galanga and chiles, fish sauce and lime juice. Mix well. Taste and adjust flavors to desired sourness, hotness and saltiness. Add sugar only as needed to pull the flavors together. Toss the toasted rice powder into the mixture and serve salad at room temperature with a tray of assorted vegetables and herbs.

Comments: If you are not able to find ground toasted rice in Southeast Asian markets, it can be made by browning uncooked glutinous rice in a dry skillet (preferably cast iron), stirring frequently until the grains are evenly a rich brown color and fragrant. Allow to cool to room temperature before grinding in a clean coffee grinder. Adds a wonderful toasted aroma.

Description: "(Lahb Gkai)"

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