Time 20m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
To make toasted rice, place rice in a dry hot wok; swirl until golden brown, allow to cool, then grind in a mortar& pestle or spice mill. Heat the oil over medium heat in wok and add the chicken; stir-fry until cooked through. Drain chicken and place in mixing bowl, adding lemongrass, green onion, red onion, galangal, fish sauce, lime juice, chiles, and ground rice; mix well and set aside. On a bed of lettuce leaves, arrange chicken mixture and garnish with mint and cilantro. Serve with steamed sticky rice or steamed jasmine rice, using small amounts of rice to pick up the larb.
Time 30m Yield 4 Number Of Ingredients 11 Steps:
Heat a large skillet over medium heat. Add chicken. Cook and stir until chicken is broken into little pieces, about 5 minutes. Add red onion and scallions. Continue to cook and break up the chicken until browned, about 2 minutes. Add cilantro, mint, ginger, lemon grass, fish sauce, and red pepper flakes. Cook and stir until flavors blend, about 3 minutes more. Season with sea salt.
Time 30m Number Of Ingredients 13 Steps:
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.
Time 20m Number Of Ingredients 15 Steps:
In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined. Heat a wok or large skillet over medium-high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring constantly for about 1 - 2 minutes or until the shallots become translucent. Don’t let the garlic get brown. Add the ground chicken and cook, breaking it apart into smaller pieces with a wooden spoon for about 4 to 5 minutes or until the chicken is cooked through and no longer pink. Add the onions and scallions and toss for about 1-2 minutes. In this dish the onions and scallions get warmed up but don’t get cooked until completely softened. If preferred cook them for about 4 minutes or until soft. Stir in the sauce. Toss to combine. NOTE: If using rice powder, sprinkle about a spoonful and toss. Add more if you prefer the mixture a bit thicker. Remove from the heat and add the fresh cilantro, mint and basil. Toss and taste. Add additional chilies(or chili flakes) for extra spiciness, additional fish sauce if you want the salad a bit saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need more tartness. Serve warm or at room temperature with sticky rice and your choice fresh vegetables and additional fresh herbs (optional).
Time 20m Yield 2 to 4 servings Number Of Ingredients 10 Steps:
For the dressing: In a small bowl, whisk together the lime juice, fish sauce, brown sugar, rice powder and chile powder until combined. Set aside. For the larb: In a large bowl, combine the chicken, scallions, onion, cilantro and mint, then slowly pour the dressing over the top while tossing. Mix gently but thoroughly. Taste and adjust any seasonings as needed. The larb should be tangy, salty and a little spicy (like me).
Time 20m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside. To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy. Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.
Time 30m Yield 4 servings Number Of Ingredients 10 Steps:
Put minced chicken in a pot with water to cover, and bring to a boil over high heat. Turn heat to low, and simmer a few minutes, stirring occasionally, until done. Meanwhile put rice in a wok or skillet over high heat, and cook, stirring constantly, until it is evenly brown but not burned. Place in grinder and grind to a powder. In a bowl, combine chicken, rice powder, nam pla, lime juice, sugar, and chile; taste and adjust seasoning as necessary. Make a bed of romaine leaves on a platter and spoon chicken mixture into middle. Top with remaining ingredients and serve.
Yield Serves 6 Number Of Ingredients 14 Steps:
Whisk first 4 ingredients in medium bowl to blend; reserve sauce. Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper. Spoon into lettuce leaves; serve.
More about “larb chicken recipes”
Time 30m Yield 4 servings. Number Of Ingredients 14 Steps:
In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.
