Larb gai

Method

Mince the chicken breast finely, then dry-fry it in a hot wok or large frying pan over a medium-high heat, breaking it up as it cooks for 5-7 minutes until cooked through and lightly golden. Meanwhile, pound the dried chillies, shallots, and garlic together in a mortar and pestle to form a rough paste. Once the chicken is cooked, add the paste to the wok and stir-fry for 1 minute until fragrant. Remove from heat and stir in the fish sauce, lime juice, and chicken stock, then add the toasted rice powder and stir well. Finally, fold in the chopped coriander, mint, and spring onions, reserving some herbs for garnish, and serve warm with the remaining fresh herbs and sliced red chilli scattered over the top.