Chicken Larb
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
338 kcal
-
Course
Main Course
-
Cuisine
Asian
Chicken Larb
Description
To prepare Chicken Larb, dry roast jasmine or glutinous rice grains until golden and fragrant, then grind to a coarse powder to add texture. The ground chicken is cooked over high heat with sugar, fish sauce, and lime juice until browned and slightly crisp. Crispy fried shallots and fresh thinly sliced shallots join the mix with thinly cut Thai bird chilies, scallions, cilantro, and mint, creating a layered flavor profile.
The dish is typically served in fresh butter lettuce leaves, allowing diners to assemble their own wraps. The combination of spicy, sour, salty, and herbaceous notes with contrasting textures makes Chicken Larb a distinctive and satisfying choice for appetizer or light main course.
Ingredients
- 1/4 cup jasmine rice or glutinous/sweet rice, uncooked
- 2 tablespoons vegetable oil
- 3 shallot thinly sliced; divided
- 1 1/4 pound ground chicken (570g, grind your own for the best texture)
- 1/2 teaspoon sugar
- 2 tablespoons fish sauce
- 2 lime juiced
- 1-2 bird chili thinly sliced, Thai
- 3 scallions (thinly sliced)
- 1/4 cup cilantro (roughly chopped)
- 1/2 cup mint roughly chopped, fresh
- salt (optional)
- butter lettuce washed and thoroughly dried; can also serve with sticky rice, or bibb or boston lettuce
Instructions
- 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 & 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 122mg | 41% |
| Sodium | 799mg | 33% |
| Potassium | 948mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 503IU | 10% |
| Vitamin C | 25mg | 28% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
