From the Spice Bible by Paulami Joshi

For 4-6 persons
50 g sticky rice
2 makrut lime leaves (dried)
4 tbsp sunflower oil
1 kg minced chicken
4 shallots, finely chopped
2 tsp galangal powder
2 tsp cayenne pepper
1½ tsp salt + extra to taste
6 tbsp lime juice + extra to taste
5 tbsp fish sauce + extra to taste
10 g coriander, coarsely chopped
10 g mint (leaves only), coarsely chopped
Lettuce leaves, to serve
1 lime, in wedges

Roast sticky rice with a lime leaf in a dry frying pan over medium heat for 10 mins until golden brown. Remove the lime leaf, let it cool and grind to medium coarse powder.

Heat 2 tbsp oil in a wok. Fry the minced chicken for 7-8 min. until crumbly. Set aside.

Heat remaining oil. Fry shallots for 5 min. Add 2 tbsp rice powder, galangal powder, cayenne pepper, salt, lime juice and fish sauce. Fry for another 5 min.

Add the minced chicken and mix well. Taste and season if necessary.

Let cool until lukewarm. Mix in coriander and mint. Serve on a platter with lettuce leaves, lime wedges and Phans fish sauce dressing.