This Thai dish is refreshing, especially on a hot day; we serve it cool to room temperature. The toasted rice is important -- without it there's a big exotic aroma you'll be missing. Have some extra lime juice and fish sauce to adjust the taste when done. Serve over lettuce leaves and rice like Jasmine or sticky rice. Other variations of the spelling use Laab and Gai.
80 ml Lime Juice
50 ml Fish Sauce
15 g Brown Sugar
40 g Toasted Rice Powder (see below)
2 Kaffir Lime Leaves, julienned thin
10 g Galangal, julienned fine
2 Spring Onions, sliced, including green parts
6 Thai Red Chilis, sliced
3 sprigs Mint, leaves chopped
handful Coriander, chopped
370 g Chicken breast, chopped fine with a knife
500 ml Chicken Stock (reuse previous batch of cooking liquid)
Mix Lime Juice, Fish Sauce and Sugar to dissolve; set the dressing aside.
To make toasted ("parched") rice, "dry fry" rice (preferably sticky/glutenous) in a skillet until it starts turning an attractive toasty color and releasing a nutty aroma. Grind in spice grinder. You can make extra and save it for the next time.
Julienne very finely the chewy Kaffir Lime Leaves and fibrous Galangal.
Slice the Chilis and chop the Mint and Coriander.
Slice and chop the Chicken Breast by hand -- it doesn't take more than a few minutes, and a machine turns it to mush. You're looking for a size maybe a bit smaller than a pea, but consistency isn't important.
Cook the Chicken gently in the Chicken Stock; it doesn't take long, since it's so fine -- don't overcook it.
Drain through a sieve and collect the turbocharged stock, save for the next time.
Combine the cooked chicken, liquid dressing, vegetables and toasted rice;
you may want to hold back some of the chilis, depending on your pain tolerance :-)
Stir well, the toasted rice will absorb some of the dressing.
Adjust flavors with Lime Juice and Fish Sauce.
Arrange Lettuce Leaves on a plate, top with cooked Rice, then mound the Larb Kai.
Eat while the flavors are fresh and zesty.
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