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Prep time
12 minutes
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Cook time
18 minutes
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Serves
4
Author Notes
That being said here is how I make Chicken Larb at home. It will take you less than half an hour to put this together. It's a great summer salad with lean proteins, one that packs a punch with lots of fresh herbs. And it's spicy! —@TheSpiceOdyssey
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Ingredients
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1/2 cup
Jasmine Rice
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16 ounces
Ground Chicken
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1/4 cup
Shallots or Red Onions, sliced
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2-4 tablespoons
Crushed Red Pepper
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2 tablespoons
Fish Sauce
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1
Whole Lime, juiced
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1/4 cup
Mint Leaves, chopped
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1/2 cup
Cilantro Leaves, chopped
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8-10
Lettuce Leaves, any leafy lettuce like Romaine or Butterhead
Directions
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In a frying pan over medium heat, toast the jasmine rice. Shake skillet frequently until rice is golden-brown, about 10 minutes. Remove the frying pan from the heat and allow the toasted rice to cool down.
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In a mortar and pestle, or a coffee grinder, grind the toasted rice to a fine powder. This is toasted ground rice, also known as Khao Khua in Thai. Set aside. We will be using it later (step 6) to season the salad.
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In a frying pan over medium heat, add the ground chicken. Add a splash of water to break up the meat. Keep stirring until chicken is cooked all the way through, about 5 to 8 minutes.
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In a large mixing bowl, add the sliced shallots, crushed red pepper, fish sauce, fresh lime juice and stir to mix.
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Then add the ground chicken, along with the mint leaves and cilantro leaves. Stir to mix and let the chicken absorb the flavors.
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Right before you are ready to serve, add 2 tbsp of toasted ground rice and stir to mix.
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Serve it on lettuce cups like romaine hearts or butter lettuce leaves, along with the some fresh steamed jasmine rice.
Note: Traditionally Larb is eaten with cabbage, raw green beans, cucumbers and sticky rice.
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Full Recipe with Pictorial — https://www.thespiceodyssey.net/food/chicken-laab
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