Larb Gai

Ingredients

• 1/4 cups raw sticky rice
• 1 oz unpeeled garlic cloves
• 1 oz unpeeled shallot
• 14 grams peeled galangal, cut into 1/4-inch-thick slices against the grain
• 6 oz ground chicken or duck
• 1 tbsp vegetable oil
• 6 dried Thai chiles, crumbled
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 1/2 tsp granulated sugar
• 1/4 cup shallot, finely sliced
• 2 tbsp green onions, thinly sliced
• 1 tbsp lemongrass (tender parts only), thinly sliced
• 1 tbsp lime leaves, thinly sliced
• 2 tbsp sawtooth herb, thinly sliced
• 2 tbsp cilantro, roughly chopped
• 2 tbsp whole mint leaves
• sliced cucumber
• sliced Thai chiles
• sticky rice
• lettuce leaves

Method

Toast 1/4 cup raw sticky rice in a dry wok or heavy-bottomed pan over high heat, stirring constantly, until the grains turn deep caramel brown with an almost nutty smoke — this takes 3–5 minutes. You'll smell it before you see the colour shift. Tip onto a plate to cool, then grind coarsely in a mortar or food processor. This roasting|roasted rice powder is your textural spine and mild thickener; it also absorbs the excess moisture that would otherwise turn the salad into a slick rather than a toss.

Char the galangal paste separately. In a dry cast iron skillet over medium-high heat, scatter 1 oz unpeeled garlic, 1 oz unpeeled shallot, and the 14 grams galangal (sliced against the grain). Turn the pieces every minute so they colour unevenly — what matters is that both sides dry out and blister slightly without catching black. After about 5 minutes, they'll smell floral and peppery. Pound this in a mortar with a pestle until you get a lightly fibrous paste; a food processor will overwork it into slime. The heat denatures the cell walls and concentrates the aromatics, which is why raw would be sharp and reedy.

Heat 1 tbsp vegetable oil in the wok over high heat until just smoking. Add 6 oz ground chicken or duck and 1 tbsp of your galangal paste, stirring constantly. Don't chase browning — wok-cooking|high-heat cooking of ground meat is about texture, not colour. The poultry will turn opaque and begin to catch in places within 4–5 minutes. Pour in a mixture of 2 tbsp fish sauce, 2 tbsp lime juice, 6 dried Thai chiles (crumbled), and 1/2 tsp granulated sugar. The fish-sauce|fish sauce and lime acid will tighten the proteins further; keep stirring for 2–3 minutes until the liquid has mostly evaporated and the wok bottom shows glossy residue rather than pools.

Remove from heat immediately — the meat should still feel warm, not piping hot. Fold in 1/4 cup finely sliced shallot, 2 tbsp green onion, 1 tbsp lemongrass (tender parts), 1 tbsp torn lime leaf, 2 tbsp sawtooth herb, and 2 tbsp cilantro (reserve a little of each for garnish). Toss with 1 tbsp rice powder. The residual heat will wilt the herbs into the warm salad without cooking them past brightness.

Spoon onto a platter. Surround with cucumber slices, fresh Thai chiles, lettuce leaves, and sticky rice as vehicles. Finish with the reserved herbs and a generous pinch of rice powder scattered across the top.