Thai salad with a twist of Kabosu

Ingredients

• 1/2
  
  pound ground chicken
  
• 1
  
  tablespoon canola oil
  
• 4
  
  cloves garlic, pounded to a paste
  
• 1
  
  stalk lemongrass, chopped
  
• 1
  
  shallot, finely chopped
  
• 2
  
  green onions, white part only, finely chopped
  
• 1/4
  
  cup mint or Japanese shiso leaves, roughly chopped
  
• 1
  
  tablespoon ginger, chopped
  
• 2
  
  teaspoons ground roasted chilis
  
• 1-2
  
  tablespoons fish sauce or soy sauce to taste
  
• 1-2
  
  kabosu (Japanese citrus) or limes, juiced
  
• 1/2-1
  
  teaspoons sugar, to balance tastes
  
• 2
  
  tablespoons ground roasted rice (optional)
  
• 
  
  Assortment of raw or lightly steamed spring vegetables such as green beans, cabbage, cucumber, lettuce, zucchini, etc.
  

Directions

1. Cook the ground chicken in the canola oil in a wok until thoroughly cooked, breaking into small bits. Set aside.
2. Toss the cooked chicken with the garlic, lemon grass, shallot, green onion, mint or shiso, ginger and chillies, fish sauce or soy sauce and lime juice. Mix well.
3. . Taste and adjust flavors to desired sourness, hotness and saltiness. Add sugar only as needed to pull the flavors together.
4. Toss the toasted rice powder (if using) into the mixture.
5. Arrange the assorted vegetables on a serving dish and top with the chicken mixture. Serve at room temperature.