Ingredients
Active time: 35 min. Start to finish: 35 min.
4
tbsp raw Thai glutinous rice
1
lb. skinless boneless chicken breasts
3
tbsp coarsely chopped fresh cilantro
1
to 2 small (1-inch) fresh Asian chiles such as bird or Thai, minced
Accompaniments: sticky rice; fresh mint, basil, and cilantro leaves; coarsely chopped tomato and English cucumber
Directions
1.
Cook rice in a dry small heavy skillet over moderately high heat, stirring constantly, until golden brown, 4 to 6 minutes (rice will smoke). Grind to a coarse powder in an electric coffee/spice grinder or with a mortar and pestle.
2.
Thinly slice chicken crosswise and cut slices into thin strips. Season chicken with salt. Heat oil in a wok or heavy skillet over high heat until hot but not smoking, then stir-fry chicken until cooked through, about 2 minutes. Remove chicken from heat and stir in 2 tablespoons rice powder, reserving remainder for another use. Add remaining ingredients and stir well.
3.
Mound chicken on a platter and serve with a basket or bowl of sticky rice and plate of herbs, tomato, and cucumber.
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