Say hello to...Larb Gai.

While in Thailand last month, this became one of my new favorite Thai dishes. It's usually quiet spicy in the restaurant, but you can adjust the chili taste when you make it at home. Like most thai dishes, it has an amazing blend of unique flavors.

Ingredients
1/2 cup/ 125ml of chicken stock
1 cup/ 150g minced chicken
2 tbsp lime juice
1-2 tbsp fish sauce (to taste)
1 tsp chili powder (to taste)
1 tsp sugar
pinch of salt
2 tbsp roasted, ground rice
2 shallots, thinly sliced
1/4 cup spring onions, chopped
1/4 cup coriander leaves, chopped
1/4 cup mint leaves
5-10 small dried chilies (to taste)
1/4 head of cabbage

1. Bring chicken stock to a boil. Add minced chicken and simmer, stirring often, until tender. Be sure not to overcook, otherwise meat will be too tough. Remove from heat.
2. Season with lime juice, fish sauce, sugar, chili powder, and roasted rice.
3. Mix in shallots and spring onion with other herbs, toss gently.
4. Sprinkle with coriander leaves and dried chilies (I omit the dried chilies otherwise it's too spicy for me!).
5. Serve the chicken cupped inside the cabbage, like a wrap, or eat together with green beans, or rice.