Ingredients

• 400 g glutinous rice for steaming
• 2 tbsp raw glutinous rice for toasting
• 500 g boneless chicken thigh
• 4 tbsp water or chicken stock
• 15 g galangal
• 1 stalk lemongrass
• 3 leaves makrut lime leaves
• 3 Asian shallots
• 3 tbsp fish sauce
• 1 tbsp padaek
• 3 tbsp fresh lime juice
• 2 tsp toasted dried chili flakes
• 1 bunch mint
• 15 g coriander leaves
• 5 leaves culantro (sawtooth coriander)
• 3 stalks spring onions
• 150 g yard-long beans
• 1 cucumber
• 1 small head white cabbage
• to taste salt

Method

1. 01
   Soak the sticky rice Rinse the four hundred grams of glutinous rice until the water runs nearly clear, then cover it with plenty of cold water and leave it to soak for at least four hours.
2. 02
   Steam the sticky rice Drain the rice, spread it in a bamboo steaming basket or a cloth-lined steamer over boiling water, cover, and steam for about twenty minutes, flipping the mound of rice over halfway through.
3. 03
   Toast the rice Put the two tablespoons of raw glutinous rice and a few slices of galangal into a dry pan over medium-low heat and stir constantly until the rice turns a deep golden brown, about eight minutes.
4. 04
   Grind the rice powder Let the toasted rice cool for a minute, discard the galangal, then pound the rice in a mortar until it looks like coarse sand.
5. 05
   Prepare the aromatics Slice the shallots, the remaining galangal and the lemongrass paper thin, shred the lime leaves very finely, and chop the mint, coriander, culantro and spring onions.
6. 06
   Cook the chicken Heat the water or stock in a pan over medium-high heat, add the minced chicken and the sliced galangal, and stir and break up the meat until no pink remains, about five minutes.
7. 07
   Rest off the heat Take the pan off the heat and let the chicken cool for about three minutes so it is warm rather than piping hot.
8. 08
   Season the chicken Add the lime juice, fish sauce, padaek if using, and chili flakes to the chicken and mix well.
9. 09
   Add herbs and rice powder Add the shallots, lemongrass, lime leaves, mint, coriander, culantro, spring onions and most of the toasted rice powder, then toss gently until everything is evenly mixed.
10. 10
    Taste and serve Taste and adjust with more lime, fish sauce, chili or a pinch of salt, sprinkle over the remaining rice powder, and serve with the warm sticky rice and the raw long beans, cucumber and cabbage.