1tablespoonfinely chopped green onionscallion, white and green parts
1tablespoonminced lemongrass
1tablespoonfish sauce(nam pia)
1teaspooncrushed red pepper
Salt and freshly ground black pepper
8large butter lettuce leaves
Ginger Lime Dipping Sauce
1/2cup125 ml water
1/2cup100 g sugar
1tablespoonpeeled and minced fresh ginger
4tablespoonsfreshly squeezed lime juice
1teaspoonrice vinegar or white vinegar
2teaspoonsfish sauce(nam pia)
1fresh hot red or green pepperpreferably Thai, deseeded and finely sliced
Instructions
Chiang Mai Chicken
Heat oil in a wok or skillet on moderately high heat. Add galangal, garlic, and chili and stir-fry until fragrant, about 30 seconds. Add ground chicken and stir-fry for 4 minutes. Add water chestnuts and stir-fry for 2 minutes.
Add fresh coriander leaves, green onion, lemongrass, fish sauce, crushed red pepper, and stir-fry for 30 seconds. Season with salt and pepper. Transfer to a serving bowl.
Serve chicken mixture with endive or lettuce leaves and Ginger Lime Dipping Sauce, allowing guests to form their own.
Ginger Lime Dipping Sauce
Bring sugar and water to a boil in a saucepan, stirring to dissolve the sugar. Cool slightly. Mix 1/4 cup (65 ml) of the syrup with the ginger, lime juice, vinegar, fish sauce, and chili in a small bowl. Transfer to a small serving bowl.
Discard the remaining syrup.
Recipe Notes
Dipping Sauce: MAKES 1 CUP (250 ML) PREP TIME: 5 MINUTES - COOKING TIME: 10 MINUTES