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!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup uncooked jasmine rice ((or glutinous/sweet rice))
- 2 tablespoons vegetable oil
- 3 shallots ((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 limes, juiced
- 1-2 Thai bird chilies ((thinly sliced))
- 3 scallions ((thinly sliced))
- 1/4 cup cilantro ((roughly chopped))
- 1/2 cup fresh mint ((roughly chopped))
- salt ((optional))
- butter, bibb, or boston lettuce ((washed and thoroughly dried; can also serve with sticky rice))
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Serve in lettuce cups topped with the reserved crispy shallots.