Step 1

In a dry saute pan, add the rice and the kaffir lime leaf and toast, stirring constantly, over high heat until the rice has a deep brown colour. Remove from heat immediately and transfer into a mortar and pestle or a coffee grinder.

Step 2

Grind until fine (yes, grind the lime leaf too), but if using a coffee grinder, be careful not to over-grind—you don't want it to look like flour, you still want a bit of grittiness to it.

Step 3

In a wide pot or saute pan, add the water or stock and bring to a simmer. Add ground chicken and 1 tsp of the fish sauce, then cook, stirring constantly to break up any big lumps, just until it is done.

Step 4

Remove from heat, then, using the pot as  your salad bowl, add the shallots and stir to wilt slightly and to make sure all the shallot layers are separated.

Step 5

Then add fish sauce, lime juice, chili flakes, and 2 Tbsp of the toasted rice powder; stir to mix well. Then add green onions and sawtooth coriander and/or cilantro and stir to mix. Tip: If you're not serving right away, hold the toasted rice powder and stir it in just before serving, otherwise the toasted rice powder will absorb all the dressing and make the salad seem dry, and the toasted rice powder will become slightly mushy.

Step 6

Taste and adjust seasoning, if the acidity is a bit too intense you can add ½-1 tsp sugar or a little more rice powder to help balance the acidity.

Step 7

Plate and sprinkle the mint on top. Garnish with a couple of dried chilies if you want, and sprinkle with some crispy chicken skin, if using (here's my crispy chicken skin in minutes recipe!).

Step 8

Serve warm or room temp with sticky rice and fresh, crunchy vegetables such as iceberg lettuce, cucumber, long beans, Belgian endive.