Entree: Myanmar – Kachin & Northern Myanmar – ကချင်ထမင်းသုပ် ➤ Kachin htamin thoke (Tossed Kachin-style rice salad with shredded meat, toasted rice powder, herbs, peanuts, and a tangy chili-lime dressing)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Additional 10 min

Total 1 hr

Ingredients

- 2 boneless skinless chicken thighs, approx. 5 oz (140 g) each
- 3 cups (570 g) cooked long-grain jasmine rice, cooled
- 1/2 cup (50 g) roasted rice powder (see note) or toasted rice flour
- 1/4 cup (45 g) glutinous (sticky) rice, for toasting into powder (optional)
- 1/2 cup (75 g) roasted peanuts, coarsely chopped
- 1/2 cup (15 g) fresh cilantro leaves, packed
- 1/2 cup (30 g) thinly sliced green onions (scallions)
- 1 small red onion, thinly sliced (about 3 oz / 85 g)
- 1 medium tomato, seeded and diced (about 5 oz / 140 g)
- 1–2 Thai red chilies, thinly sliced (to taste)
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) palm sugar or packed brown sugar
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) toasted sesame oil
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) grated fresh ginger
- Salt to taste
- Lime wedges, for serving

Instructions

1. In a small pot, cover the chicken thighs with cold water, add a pinch of salt and 1/2 tsp grated ginger, bring to a gentle simmer and poach 12–15 minutes until cooked through. Remove, cool slightly, and shred with forks.
2. If making roasted rice powder: heat a dry skillet over medium heat, add the glutinous rice and toast, stirring, until golden brown and fragrant, 6–8 minutes. Cool and grind to a coarse powder in a spice grinder or mortar and pestle. Set aside.
3. In a small bowl whisk together lime juice, fish sauce, soy sauce, palm sugar, minced garlic, remaining grated ginger, vegetable oil, and toasted sesame oil until sugar dissolves; stir in sliced chilies. Taste and adjust acidity, salt, and sugar.
4. In a large bowl combine the cooled cooked rice, shredded chicken, sliced red onion, diced tomato, green onions, cilantro leaves, and chopped peanuts.
5. Pour the dressing over the rice mixture and toss gently to combine, breaking up any clumps of rice. Sprinkle in 1/2 of the roasted rice powder and toss again; add more roasted rice powder to reach desired nuttiness and texture.
6. Season with additional salt or fish sauce if needed and let rest 5–10 minutes for flavors to marry. Serve at room temperature with lime wedges and the remaining roasted rice powder for sprinkling.