Larb Lettuce Cups

• 1/2 cup raw sushi (short-grain) rice, toasted and ground (optional)
• 2 lbs ground chicken
• 1 tsp canola oil
• 1/2 cup shallots, thinly sliced
• 1 tbsp brown sugar
• 1/3 cup lime juice
• 1 tsp lime zest
• 1/2 tsp salt
• 1/2 cup cilantro, roughly chopped
• 1/4 cup mint, roughly chopped
• 1 tsp ground chili paste
• 2 tsp fish sauce
• 2 heads Boston/butter lettuce

Sauce

• 1 tbsp soy sauce
• 2 tsp lime juice
• 1 tsp chili paste
• 1/2 tsp brown sugar
• 2 tsp fish sauce

green onions, thinly sliced

1. In a small skillet toast the raw sushi rice (dry, no oil) until brown and fragrant. In a small food processor, or using a mortar and pestle, grind the toasted rice into a fine powder, set aside.
2. In a large skillet or braiser, saute chicken until cooked through, drain over a colander, set aside.
3. Using the same large skillet, cook the shallots in the oil and brown sugar until tender, about 3-5 minutes. Add the chicken back into the pan. Add powdered toasted rice powder, lime juice, zest, salt, chili paste and fish sauce. Saute for 3-5 minutes until all ingredients are fully incorporated and there is little to no crunch left from the rice powder.
4. In a small bowl, mix all ingredients for the sauce. Remove lettuce leaves from the stalk. Fill each lettuce leaf with the larb mixture. Serve drizzle with sauce and extra green onions if desired.