This week we are visiting Laos and preparing its national dish, Laap.

• LAAP

Ingredients

4 tablespoons raw Thai rice

1 pound boneless, skinless chicken breasts

2 teaspoons vegetable oil

1⁄4 cup minced green onions

1⁄4 cup fresh mint

3 tablespoons coarsely chopped fresh cilantro

3 tablespoons fresh lime juice

1 tablespoon fish sauce

1 to 2 small (1-inch) fresh Asian chilies, such as bird or Thai, minced

2 cups sticky rice, cooked

1 cup chopped tomato

1 cup chopped English cucumber

1 head iceberg lettuce, cut into quarters

Preparation

Cook raw rice in a dry small heavy skillet over moderately high heat, stirring constantly, until golden brown, four to six minutes (rice will smoke). Grind into a coarse powder in an electric coffee/spice grinder or with a mortar and pestle.

Thinly slice chicken across the grain of the meat, 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; stir-fry chicken until cooked through, about two minutes. Remove chicken from heat and stir in 2 tablespoons rice powder, reserving remainder for another use. Add green onions, mint, cilantro, lime juice, fish sauce and chilies and stir well.

Mound chicken on a platter and serve with a basket or bowl of sticky rice, accompanied by a plate of herbs, tomato, cucumber and lettuce.

http://www.appeal-democrat.com/articles/dish_76886___article.html/laos_national.html