Thai Chicken Larb (Larb Gai)
Chicken larb is the kind of food you eat barefoot, maybewith one hand while the other holds a glass of crisp white wine. It’s warm andcool, spicy and soothing, light but indulgent. It’s also intimate — food toshare, not to pose. A plate of larb is an invitation to touch, to scoop, to eatwith abandon.This fast and flavorful recipe you will want to make time and again.
Ingredients
Ingredients
Protein Base:
- 1 lb ground chicken preferably thigh
- 1 tablespoon neutral oil
- ¼ cup chicken stock or water
Toasted Rice Powder:
- 2 tablespoon uncooked jasmine rice
Suace:
- 2 tablespoon fish sauce
- 2 tablespoon lime juice
- 1 shallot thinly sliced
- 1 Thai chili to taste, thinly sliced
- ¼ cup cilantro chopped
- ¼ cup mint leaves
- 1 scallion chopped
Optional Garnish:
- Butter lettuce or cabbage leaves for wraps
- Extra herbs and lime wedges
Instructions
Instructions
- Toast the Rice: Toast jasmine rice in a dry pan over medium heat until golden and nutty. Cool, then grind to a coarse powder.
- Cook the Chicken: Heat oil in a wok or sauté pan over medium-high heat. Add chicken and stock, stir-frying until just cooked through.
- Season While Warm: Off heat, stir in fish sauce, lime juice, shallots, chili, and rice powder. Toss gently to coat.
- Finish Fresh: Fold in herbs and scallion just before serving. Taste for balance — add lime for brightness or fish sauce for depth.
- Serve Warm: Spoon into lettuce cups or over jasmine rice. Serve immediately.
