Lao Chicken Salad - Laab Kai

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Ingredients (serves 4):

• 2 pounds of chicken breast, you may use beef or pork instead of chicken breast
• ¼ tsp. of sea salt or himalayan salt.
• ½ cup of lime juice 
• ¼ cup of fish sauce
• ¼ cup of lemon grass, finely sliced.
• ¼ tbsp. of ground chili peppers (crushed chili peppers flakes)
• 3 or more fresh thai chili peppers
• 3-5 Kaffir leaves, thinly sliced (optional)
• ½ cup of shallots (or red onions), thinly sliced
• ¼ of green onions, finely chopped
• ¼ cup of cilantro, chopped
• ½ cup of mint leaves
• 3 tbsp. of toasted rice powder

Instructions Phase 1:

1. Preheat your oven at 350 degrees.
2. Season the chicken breast with sea salt on both sides.
3. Place the chicken breast on the baking sheet and cook for 10 to 12 mins on each side depending on the thickness of the chicken breast.
4. Let the cooked chicken rest for 10 minutes.
5. Cut the chicken breast into small pieces (minced).

Instructions Phase 2: 

1. Add uncooked rice to your skillet and cook at low heat for 10 mins or until golden brown. Be sure to stir every 3 minutes to prevent the burnt rice.
2. Add toasted rice to the coffee grinder and grind into powder. You may use the blender to grind the toasted rice. Strain out large pieces and discard.

Instructions Phase 3: 

1. Prepare your Larb sauce: Add red onions, lemon grass, fish sauce, lime juice, cilantro, green onions, fresh thai chilis, ground chili peppers and kaffir leaves into a bowl and mix well.
2. Add cooked chicken and toasted rice powder into the bowl and mix well.
3. Add mint leaves and lightly mix and serve.