Chicken Larb The South East Asian Salad

A room-temperature salad with a meat or chicken base, larb looks good on the plate, is a riot of delicious flavours, is easy to make, and will be a glorious addition to your repertoire of kitchen skills.

1 Peel off the outer layer of the lemon grass, select only the pale green and moist inner stems, and chop finely. Rinse the coriander, mint and basil leaves, separate them from their stems, and chop finely. Crush and finely chop the garlic. Finely grate the ginger. Discard the spring onion roots and then chop the remainder into 5mm sections. Peel and thinly slice the red onion and manually break six slices into crescents. Finely chop the chilli. Set aside.