Thai Larb Chicken Salad

• 350g minced chicken
• 2 shallots, finely sliced
• 2 tbsp uncooked jasmine rice (for toasted rice powder)
• 3 tbsp fish sauce
• Juice of 2 limes
• 1 tsp sugar
• 1–2 tsp chilli flakes or 2 bird's eye chillies, sliced
• Large handful fresh mint leaves
• Large handful fresh coriander
• 4 large lettuce leaves, to serve
• 1 tbsp water

1. 1

   Make the toasted rice powder: toast the dry uncooked rice in a small dry pan over medium heat for 4–5 min, shaking often, until golden and nutty-smelling. Tip into a pestle and mortar or spice grinder and grind to a rough powder. Set aside.

2. 2

   Cook the minced chicken: heat a pan over medium-high heat with a little oil. Add the mince and 1 tbsp water, breaking it up with a spoon. Cook 6–8 min until cooked through and starting to colour. Remove from heat.

3. 3

   While still warm, add the fish sauce, lime juice, sugar, and chilli. Toss well — taste and adjust until it's a balance of salty, sour, spicy, and slightly sweet.

4. 4

   Add the sliced shallots, most of the mint, most of the coriander, and 1 tbsp of the toasted rice powder. Toss everything together.

5. 5

   Serve in or alongside the lettuce leaves. Scatter over the remaining herbs and another pinch of rice powder.