Directions

To Cook

1. In a frying pan, dry toast the glutinous rice until golden brown, stirring continuously. Transfer to a mortar and pound to a coarse powder. Set aside.
2. Heat oil in a larger frying pan, sauté grated galangal, lemongrass and chopped onion. Cook until onion becomes transparent.
3. Add chicken mince, stirring to break up lumps until cooked.
4. Remove from heat and transfer to a bowl. Stir in ground rice.
5. Add dressing ingredients and toss together with chopped mint, coriander and spring onion.
6. Serve larb gai in cos lettuce.