A refreshing and fiery meat salad from Isan (Northeast Thailand). Minced chicken is dressed with lime, fish sauce, chilies, and fresh herbs, but the secret ingredient is toasted rice powder (Khao Kua) which adds crunch and a nutty aroma.
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Make the toasted rice powder: In a dry pan over low heat, toast the raw sticky rice for 10-15 minutes, shaking often, until deep golden brown and fragrant.
Let the rice cool slightly, then grind into a coarse powder using a mortar and pestle or spice grinder.
Heat the water in a wok or skillet over medium-high heat. Add the chicken .
Cook the chicken, breaking it up with a spoon, until fully cooked through and the water has mostly evaporated (meat should be moist, not dry).
Remove from heat.
Toss the hot chicken with fish sauce, lime juice, chili flakes, and sugar.
Stir in the sliced shallots, scallions, cilantro, mint, and half the toasted rice powder.
Taste the salad and adjust the seasoning. It should be very sour and spicy.
Sprinkle the remaining toasted rice powder on top for crunch. Serve with cabbage wedges and cucumber slices.
