Thai Chicken Salad

Ingredients

• 2 tablespoons glutinous rice (uncooked) – toasted and ground into rice powder
• 1 teaspoons dried Thai chili flakes
• 1 pounds ground chicken
• 0.25 cups water
• 3 tablespoons fish sauce
• 3 tablespoons fresh lime juice
• 0.5 teaspoons granulated sugar
• 0.5 cups shallots – thinly sliced
• 0.5 cups scallions – thinly sliced
• 0.5 cups fresh mint leaves – coarsely chopped
• 0.25 cups fresh cilantro leaves – coarsely chopped
• cabbage – cut into wedges (for serving)
• cucumber – sliced (for serving)
• steamed sticky rice – for serving

Instructions

1. Make toasted rice powder: Add the glutinous rice to a dry skillet over medium heat and cook, stirring frequently, until deeply golden and fragrant, 8–10 minutes. Cool completely, then grind to a coarse powder in a mortar and pestle or spice grinder.
2. Prep the aromatics and herbs: Thinly slice the shallots and scallions, and coarsely chop the mint and cilantro. Set aside. Prepare the cabbage wedges and cucumber slices for serving.
3. Cook the chicken: Heat a wide skillet over medium-high. Add the ground chicken and water and cook, breaking up the meat, until just cooked through with no pink remaining, 4–6 minutes.
4. Season while warm: Remove the pan from the heat and add the fish sauce, lime juice, granulated sugar, and dried Thai chili flakes. Toss until the chicken is evenly coated.
5. Thicken and perfume: Sprinkle in about 1.5 tablespoons of the toasted rice powder and toss until slightly thickened and glossy, 30–60 seconds.
6. Add fresh crunch: Fold in the sliced shallots and scallions, then gently mix in the mint and cilantro. The residual warmth should barely wilt the herbs.
7. Adjust and rest: Taste and adjust with a touch more fish sauce for salt or lime juice for brightness. Let the salad stand 2 minutes to meld.
8. Serve warm or at room temperature with cabbage wedges, cucumber slices, and steamed sticky rice.