Set out a scale and the equipment for Minced laap. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh chicken thigh, dry jasmine rice, lime juice, fish sauce, shallot, mint, cilantro, thai chili, scallion, kosher salt, olive oil. Minced laap is cooked in Luang Prabang as its own plate, not as a copy of a restaurant menu. Cook the chicken through, chop it fine, and toss it with toasted rice, lime, mint, and chili. The meat is cooked, not left raw. Amounts are for 4 from foods this library can count.
