Chicken Lob (Lob Gice)

By Penn Hongthong, Cookbook Author & Instructor

Serves 2

1 pound extra-lean chicken or turkey, ground
2 tablespoons lime or lemon juice
½ teaspoon salt
1½ tablespoons fish sauce
½ teaspoon crushed hot pepper, optional
1 teaspoon galangal powder
2 kaffir lime leaves, minced
1 tablespoon rice powder
1 stalk scallion, chopped
½ cup cilantro, chopped
½ cup mint, chopped

Rice Powder (Koa Kore)
½ cup plain uncooked rice

1. Put the uncooked rice in an old unwanted pan. Place on top of the stove on high heat. Stir and shake the pan occasionally until the rice is dark brown, 8 minutes. Let it cool for 10 minutes. Transfer to a coffee grinder and grind until it turns to powder, about 15 seconds. Store in an airtight container for few months or refrigerate for a year. Makes 1/3 cup

2. Cook the chicken in nonstick wok (do not use oil) on medium heat.  Stir constantly until the chicken is just about cooked, about 10 minutes.  Do not brown or overcook. Transfer to a large mixing bowl and let cool for 10 minutes. Add lime juice, salt, fish sauce, pepper, kalanga powder, kaffir lime leaves, and rice powder. Crumble the meat with both hands (use gloves if desired) and mix well.  Add scallions, cilantro, and mint. Mix lightly so as not to bruise the herbs.  Accompany with fresh vegetables and serve with sticky rice.