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!
COOK: 15 minutes TOTAL: 30 minutes
INGREDIENTS :
- 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)
CHICKEN LARB
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 FACTS :
Calories: 338kcal (17%) Carbohydrates: 17g (6%) Protein: 27g (54%) Fat: 19g (29%) Saturated Fat: 9g (45%) Cholesterol: 122mg (41%) Sodium: 799mg (33%) Potassium: 948mg (27%) Fiber: 2g (8%) Sugar: 3g (3%) Vitamin A: 503IU (10%) Vitamin C: 25mg (30%) Calcium: 43mg (4%) Iron: 2mg (11%)
Other recipes Side Dishes : Here
