Chicken laab

Method

1. Heat a small heavy-based frying pan over medium heat. Add the rice and toast, shaking the pan often, for 6–8 minutes or until golden. Cool, then transfer to an electric spice grinder and grind to a coarse powder. Alternatively, use a mortar and pestle. Set aside.
2. Using a large, sharp knife, chop the chicken until it is coarsely minced. Alternatively, cut the chicken into small pieces then process it in a food processor using the pulse button, taking care not to over-process – the chicken mince should still have some texture.
3. Put the chicken in a bowl with the shallots, galangal, sugar, fish sauce, lime juice, chilli flakes and lemongrass and toss to coat well. Cover the bowl with plastic wrap and stand for 30 minutes.
4. Heat a wok over medium heat, add the chicken mixture and cook, stirring constantly to break up the meat, for about 8 minutes or until the chicken is cooked through but not coloured. Transfer, with any juices, to a bowl. Add the remaining ingredients to the bowl, including the rice powder, and toss to combine well. Cool slightly. Transfer to a serving bowl, scatter over the mint and coriander leaves and serve warm or at room temperature with the pineapple slices, tomato and green chillies, if using.