1/4 cup jasmine rice
1/2 cup chicken stock
1 1/2 pounds ground chicken (both white and dark meat)
1/4 teaspoon kosher salt
4 cloves garlic, minced
2 shallots, sliced
One 1-inch piece galangal*, peeled and finely grated
1 stalk lemongrass, green top discarded and lower pale yellow stalk finely minced
1/4 cup lime juice
3 tablespoons fish sauce
1/2 cup cilantro leaves, roughly chopped
1/2 cup mint leaves, roughly chopped
1/2 cup thinly sliced scallions
2 to 4 Thai bird chiles, minced
Suggested accompaniments: Butter lettuce leaves, red or green cabbage leaves, halved and thinly sliced English cucumbers, bean sprouts, sticky rice and lime wedges
*Galangal can be found at Asian markets; however, you may substitute an equal amount of fresh ginger if you cannot find it fresh.
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