A subtle, spicy, limey, chunky Thai chicken dish that can be served hot over rice or at room temp stuffed inside a crispy Bibb lettuce cup. A perfect taste of the Far East in the Far West Summer.
Serves 2
1 lb ground chicken (use boneless, skinless thighs if you want to grind yourself)
Olive oil
4 cloves garlic, smashed
1 stalk lemongrass (the rough outer husks removed and then the innards cut into thin rounds)
1 shallot, finely chopped
2 green onions, chopped
1/2 C chopped fresh mint
½ T galangal or ginger
2 dried Thai chilies, pan roasted then chopped fine
4 T Asian fish sauce
3 limes, juiced
2 T toasted rice (optional)
3-4 Bibb lettuce leaves per person
Cook the ground chicken in a wok laced with smidge of oil until it’s cooked through, about 8 minutes. Place the cooked chicken on newspapers lined with paper towels. Press the chicken with a spatch or your hands to soak up some of the grease.
Mix the garlic, lemongrass, shallot, green onions, mint, galangal, chilies, fish sauce and limes in a bowl. Toast the rice in a pan until it starts turning brown, about 5 minutes. Then place the toasted rice into a food processor and crush to a powder.
If serving the chicken as a hot meal, mix all ingredients together and serve immediately. If serving as a salad, then mix the chicken with the ingredient mixture and let sit at room temp for as long as you desire. A good hour really helps the flavors meld.
Scoop the room temp mixture into a lettuce cup and top with a dollop of Sambal or Sirracha Asian hot sauces. Feel the cool burn and have a Tsing-Tao beer handy.
Tags: chicken, fish sauce, lemongras, lettuce, lime, mint, salad, stir fry, thai