1/4 cup uncooked white jasmine rice
2 tablespoons vegetable oil
3 shallots, thinly sliced, divided
1 1/2 pounds ground, boneless skinless chicken thighs
1/2 teaspoon sugar
2 Tablespoons fish sauce
2 limes, juiced
1 – 2 Thai chilies, sliced thin
3 scallions, sliced thin
1/4 cup cilantro leaves
1/4 cup Thai basil leaves
1/2 cup fresh mint leaves
iceberg, butter or bibb lettuce, torn or pulled apart into leaves, for serving
1 cucumber, sliced thin on the bias
1 carrot, sliced thin
1. Make Rice Powder: In a medium non-stick skillet or wok over medium heat toast the rice until brown, about 10 minutes. Cool rice then grind into a powder using spice grinder or mortar and pestle.
2. Fry Shallots: Add oil to wok and heat until shimmering. Add one half of the shallots and cook, stirring often, until crispy. Remove shallots from wok, leaving oil, and set aside.
3. Cook Chicken: Add chicken to the wok and cook, stirring often, until browned and crispy. Add the sugar, fish sauce and lime juice and continue to cook for one minute, stirring often.
4. Finish Chicken: Add the rice powder, chilies and the remaining uncooked shallots, scallions, cilantro, basil leaves and continue cooking for one minute. Test seasoning and add more salt, fish sauce, or lime juice to taste.
5. Finish & Serve: Add mint leaves and stir to combine. Serve spooned over lettuce with cucumber and carrot. Sprinkle with crispy shallots. Enjoy.
