chicken larb

This chicken larb is packed with bright, delicious flavors and contrasting textures. Serve them in lettuce cups for a low carb option or with sticky rice!

Chicken Larb

jasmine rice ((or glutinous/sweet rice))

vegetable oil

shallots ((thinly sliced; divided))

chicken ((570 grams, grind your own

sugar

fish sauce

limes, juiced

Thai bird chilies ((thinly sliced))

scallions ((thinly sliced))

cilantro ((roughly chopped))

mint ((roughly chopped))

salt ((optional))

In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant––about 10 minutes. Grind to a coarse powder in a mortar &amp; pestle or spice grinder. Set aside.

Heat your wok over high heat and add 2 tablespoons of oil. Fry half the shallots in the oil until crispy. Remove the shallots from the wok, leaving behind any oil.

Place your wok back over high heat until smoking. Add the ground chicken. Stir-fry until the chicken is browned and crispy, and add in the sugar, fish sauce, and lime juice.

Stir-fry for another minute, and add the toasted rice powder, chilies, the rest of the raw shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding salt or more chili, sugar, fish sauce, and/or lime juice to your taste if needed.

Serve in lettuce cups topped with the reserved crispy shallots.

A northeastern Thai minced chicken salad dish cooked to an authentic Thai but easy recipe.It makes for a delicious and light meal to enjoy for lunch or dinner when you don&#039;t want to over eat or you can serve it in smaller portions as something to start a more extensive Thai meal or even as a dish contributing to a larger meal.

Authentic Thai Chicken Larb - Larb Gai Recipe

oz Minced Chicken (Skinless Chicken Breast)

½ tbsp Homemade Roasted Rice

½ tbsp Chili Flakes

Shallots

Spring Onion

Sawtooth Coriander

Slices Galangal (An Option)

½ tbsp Fish Sauce

½ tbsp Lime Juice

tbsp Brown Sugar

4-5 Fried Dried Jinda Chili (An Option)

Kaffir Lime Leaves

Slices Cucumber

Red Radish

Cabbage

Roughly chop the shallots, spring onion, and sawtooth coriander. Cut the limes in half ready for juicing.

Remove the center stem from the kaffir lime leaves, roll the leaves tightly and then slice super thinly - again for eating since the leaves are not very tender (but are very tasty).

Slice the galangal thinly and then julienne and then chop it to make the pieces very small and edible.

Chop the chicken meat into small pieces then use a chopper to cut the chicken into mince.

Put the minced chicken in a hot pan (no oil needed) and stir until the chicken is cooked. You will see water released from the chicken which will evaporate as you cook. Once the chicken is evenly colored all over and cooked, turn the heat off.

Add the seasonings, fish sauce, lime juice, brown sugar, roasted rice, chili flakes and all the herbs and onions.

Mix everything together quickly (no more than a minute) to help distribute the ingredients and let the roasted rice absorb any remaining juices.

The chicken should be cooked and moist but not wet and the herbs and onions almost raw when you are done.

Serve on top of lettuce leaves, garnish with mint, fried dried Jinda chili, cucumber, red radish or shredded cabbage as it pleases you.

Eat with steamed sticky rice and salad vegetables - cucumber is really a must!

Prep Herbs

https://www.youtube.com/watch?v=ziFpbWuJpdU

Larb gai is a very easy recipe to make and can be done in around 15 mintues if you have all the ingredients to hand. Find the easy print recipe at https://www.tastythais.com/larb-gai. 

Although made with chicken you can equally well use beef, pork, duck or turkey. Although the seasonings will vary slightly the basic recipe is consistent. Check out the post for more detailed instructions 

GET A CLOSER LOOK AT THE MAIN EQUIPMENT OR INGREDIENTS: https://kit.co/tastythai 

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I really hope you give my recipe a try and look forward to reading your comments.

Authentic Chicken Larb Gai Recipe - Low Calorie Thai Minced Chicken Salad

Chicken Larb over coconut lime rice is truly a match made in heaven. I promise your family will be obsessed!!

Chicken Larb Bowls

Persian cucumbers (thinly sliced)

½ red onion (thinly sliced)

rice vinegar

kale (deveined and chopped)

chicken

garlic (finely chopped)

scallions

soy sauce

sambal oelek

brown sugar

water

coconut milk

salt

jasmine rice

lime

mint leaves

basil leaves

cilantro leaves

In a small bowl, toss the cucumbers, red onion, and vinegar. Set aside to marinate while you cook the chicken.

To make the quick pickles:

In a large, heavy-bottomed skillet, heat the oil over medium-high heat. Add the kale and cook until wilted, 5 to 6 minutes. Season with salt and carefully transfer to a medium bowl.

Add the ground chicken to the same skillet and cook, breaking it apart with the back of a wooden spoon and stirring frequently until no pink remains, 8 to 10 minutes.

Add the garlic and scallions and cook for 1 minute, or until fragrant. Add the soy sauce, sambal oelek, and brown sugar and stir to combine. Return the cooked kale to the skillet and stir to combine. Season with salt and reduce the heat to low until ready to serve.

To make the chicken:

Combine the water, coconut milk, sugar, and salt in a medium saucepan and heat over medium-high heat until the mixture starts to simmer. Add the rice and bring back to a low simmer. Cover the pot, reduce the heat to low, and cook undisturbed for about 15 minutes, until all the liquid has been absorbed.

Turn off the heat and let the rice steam for another 5 to 10 minutes, until fully cooked and soft. Uncover, fluff, and toss in the lime zest and juice.

To make the rice:

Divide the rice among 4 bowls, followed by the chicken and kale, pickles, and plenty of fresh mint, basil, and cilantro. Serve immediately.

To assemble:

With tons of bright, bold flavors from dried chilis, lime juice, fish sauce, and fresh herbs, this Thai salad of minced chicken is hard to beat!

Thai Chicken Salad | Larb Gai | ลาบไก่

Tablespoons shallot (thinly sliced)

mint (coarsely chopped)

cilantro (coarsely chopped)

Tablespoon fish sauce

lime juice

rice powder

chili flakes

Make Toasted Rice Powder:  Pour a single layer of uncooked sticky rice into a pan.1  Heat the pan over medium-low heat, and allow to cook until the rice is golden brown, stirring or shaking the pan occasionally to prevent burning.  Once the rice is uniformly brown, turn the heat off.  Grind the rice in a mortar and pestle or coffee grinder until the rice particles are medium to fine in texture.  You don&#039;t want large chunks of rice, but you don&#039;t want dust either.

Prepare the Ingredients:  Wash the mint, cilantro, and sawtooth coriander.  If the mint and cilantro leaves are large, coarsely chop them.  If they are small, feel free to leave them intact.  Finely chop the sawtooth coriander, as the leaf edges can be quite sharp.  Slice the shallots finely.  If you are starting with whole skinless boneless chicken, chop it coarsely.  with a sharp chef&#039;s knife.  If using pre-ground chicken, just run a knife through it to ensure no clumps.2

Cook the Chicken:  Add 2 Tablespoons of water to a pot and heat it over medium high heat.  Once the water is hot, add the ground chicken.  Cook it, stirring to break up any big clumps, until it is just done.  Turn off the heat.  There should still be a little liquid in the pot.  Add the sliced shallots, stir to combine, then transfer to a serving dish.

Mix In the Other Ingredients:  Add the fish sauce, lime juice, dried chili flakes, and toasted rice powder and stir to combine.  Then add the chopped herbs and mix.  I suggest waiting for the chicken to cool slightly before adding the fresh herbs.  If the chicken is too hot, the herbs will turn brown as they are mixed with the meat.

Taste and Adjust:  The most important step in this recipe is to do a taste test.  Larb should be bold, bright, and flavorful.  If more spice is needed, add more chili flakes.  If it needs to be bolder, add more lime juice and fish sauce.  If you add too much lime juice, it can be counterbalanced by adding more fish sauce.

Serve:  Serve larb at room temperature with sticky rice and an assortment of raw vegetables and herbs.  Enjoy immediately!

Hi Rachel

Always a big fan and have commented on your recipes before. I like this recipe particularly because it epitomises what I'd call the International Larb Recipe. A great recipe and what most of us think about when we think of larb.

I've linked you to my latest article on street food in Chiang Mai: https://www.breadtagsagas.com/street-food-chiang-mai-2023/
which gives a good description of where larb or laab or laap comes from and what the Chiang Mai version is like. I don't particularly like Chiang Mai larb but I think it is important to know what its roots are in Chiang Mai.

Keep up the good recipes.
Tony

Clarissa Feildel&#8217;s chicken larb is zingy and full of flavour

chicken thigh mince

Sea salt,

eschalots,

caster sugar

Gochugaru (Korean chilli pepper flakes)

coriander leaves

rice,

rice

raw jasmine rice

makrut lime leaves

Step 1

For the ground rice, combine rice and lime leaves in a small frying pan or wok over a low heat. Dry roast, tossing continuously, for 15–20 minutes or until the rice is golden brown.

Step 2

Transfer to a spice grinder or mortar and pestle. Grind until the mixture looks like rough sand. Set aside.

Step 3

Heat oil in a large frying pan or wok over a medium heat. Add mince and stir-fry for 30 seconds. Add water and a pinch of salt. Stir-fry for 5 minutes or until the chicken is cooked, breaking up the mince. There should be some liquid left in the pan.

Step 4

Remove from heat. Stir in the eschalot (it will slightly cook in the residual heat but should remain crunchy). Set aside.

Step 5

Add the fish sauce, lime juice, sugar and chillies, a tablespoon at a time, to balance the heat, tang and sweetness. Season with salt to taste. Stir in 2 tablespoons of toasted rice. Let it cool completely before adding fresh herbs.

Step 6

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