Chicken larb with lettuce, mint and sticky rice

Ingredients

For 1 serving

• Ground chicken140 g
• Glutinous rice55 g
• Romaine lettuce80 g
• Red onion40 g
• Mint5 g
• Cilantro5 g
• Lime juice2 tablespoons
• Fish sauce2 teaspoons
• Cayenne pepper1 pinch
• Cucumber100 g

Contains: fish,

In season: May – September

Method

1. Cook the sticky rice following the packet instructions (it usually needs soaking, even the night before, then steaming for about 20 minutes) until the grains are translucent and sticky; keep back one spoonful raw.
2. Meanwhile toast the spoonful of raw rice in a dry frying pan over medium heat for 3–4 minutes, shaking, until golden and nutty; grind it to a powder in a mortar.
3. Thinly slice the red onion, pick the mint and fresh coriander leaves, wash and separate the romaine lettuce leaves and slice the cucumber.
4. Put the chicken mince in a frying pan with 3 tablespoons of water and cook over medium heat for 5 minutes, breaking it up, until white and cooked through without browning.
5. Off the heat dress with the lime juice, fish sauce and chilli powder, then add red onion, mint, coriander and the toasted rice powder; taste: it should be sour, salty and hot.
6. Serve the larb in the lettuce leaves, with the cucumber and sticky rice.