Step 1

Roughly chop the shallots, spring onion, and sawtooth coriander. Cut the limes in half ready for juicing.

Step 2

Remove the center stem from the kaffir lime leaves, roll the leaves tightly and then slice super thinly - again for eating since the leaves are not very tender (but are very tasty).

Step 3

Slice the galangal thinly and then julienne and then chop it to make the pieces very small and edible.

Step 4

Chop the chicken meat into small pieces then use a chopper to cut the chicken into mince.

Step 5

Put the minced chicken in a hot pan (no oil needed) and stir until the chicken is cooked. You will see water released from the chicken which will evaporate as you cook. Once the chicken is evenly colored all over and cooked, turn the heat off.

Step 6

Add the seasonings, fish sauce, lime juice, brown sugar, roasted rice, chili flakes and all the herbs and onions.

Step 7

Mix everything together quickly (no more than a minute) to help distribute the ingredients and let the roasted rice absorb any remaining juices.

Step 8

The chicken should be cooked and moist but not wet and the herbs and onions almost raw when you are done.

Step 9

Serve on top of lettuce leaves, garnish with mint, fried dried Jinda chili, cucumber, red radish or shredded cabbage as it pleases you.

Step 10

Eat with steamed sticky rice and salad vegetables - cucumber is really a must!