Chicken Larb
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10m
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Equipment List
- 10" non-stick skillet
- Bowl
- Pestle & mortar or coffee mill
- Airtight container
- Meat chopper or spatula
Ingredients
- Toasted Rice Powder- make more if you like spice
- 1 Tbsp sticky rice - or rice of your choice
- 1 Thai chili -dried- optional
- 1/2 Tbsp canola oil
- 2 Tbsp shallot - minced
- 1 lb ground chicken
- 1-1/2 Tbsp lime juice
- 1 tsp brown sugar
- 1/2 Tbsp fish sauce
- 1/4 c mint- finely chopped
- 1/4 c Thai basil- finely chopped
- 1 Tbsp water
- salt- to taste
- pepper- to taste
- 1 Butter lettuce- or romaine - peel lettuce to make whole leaf pieces
Preparation Instructions
- Make toasted rice powder: Place dry rice in pan on stovetop for 10 min medium heat. Shake frequently. Add dried Thai chili. Should be a light brown color. Turn heat off and cool. In a mortar or coffee mill, grind the toasted rice mixture. You want it be fine but not too fine. Place in an air tight container. Set aside.
- Measure and prepare ingredients. Set aside.
Cooking Instructions
- Preheat to 212°F
- Add 1/2 Tbsp canola oil to pan
- Add 2 Tbsp shallot to pan
- Stir ingredients
- Stir ingredients
- Add 1 lb ground chicken to pan
- Stir ingredients
- Add 1/2 Tbsp fish sauce to pan
- Add 1-1/2 Tbsp lime juice to pan
- Add 1 tsp brown sugar to pan
- Add pepper to pan
- Stir ingredients
- Use a meat chopper or spatula to chop meat into smaller pieces
- Add 1 Tbsp water to pan
- 1 Tbsp ground toasted rice powder
- Add 1/4 c mint to pan
- Add 1/4 c Thai basil to pan
- Taste and add salt to your preference
- Remove from heat.
Finishing Instructions
- Scoop some Larb and put in a lettuce.
- Squeeze some lime and add more toasted powder if you want it spicier.
