Larb gai

Method

1. 1 Chop the chicken meat coarsely, don't grind it finely, to retain its texture when eaten.
2. 2 Sauté the chicken with a little water over medium heat until just cooked, without using oil.
3. 3 Turn off the heat and immediately mix in the fish sauce, lemon juice, and chili powder while the meat is still warm.
4. 4 Sprinkle with roasted rice flour, which gives larb its characteristic roasted aroma and binding properties.
5. 5 Mix thinly sliced red onions, scallions, and mint leaves together and serve with sticky rice and fresh vegetables.