Cook's Note: Galangal can be found at Asian markets; however, you may substitute an equal amount of fresh ginger
if you cannot find it fresh.
Toast the jasmine rice until light golden brown in a small saute pan over medium heat, for 6 to 8 minutes. Cool completely and grind in a spice grinder
or mortar and pestle
until finely ground. Set aside.
Heat the chicken stock in a wok
or large saute pan over medium heat. Once the stock is steaming
but just below a simmer
, add the chicken. Sprinkle with the kosher salt and cook, breaking up the meat with a wooden spoon, until the chicken is just cooked through and no longer pink, about 8 minutes. The chicken will appear pale even when cooked through. Turn off the heat, add the garlic, shallots
, galangal and lemongrass and stir to combine.
Combine the lime juice, fish sauce
, cilantro, mint, scallions and chiles in a large bowl. Add the chicken mixture and toasted rice and stir to combine. Serve with any or all of the suggested accompaniments.