Larb - Laotian Chicken Mince recipe

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Ingredients

¼ cup uncooked long grain white rice
2 pounds skinless, boneless chicken thighs, cut into chunks
2 tablespoons peanut oil
4 cloves garlic, minced
2 tablespoons minced galangal
2 small red chile peppers, seeded and finely chopped
4 green onions, finely chopped
¼ cup fish sauce
1 tablespoon shrimp paste
1 tablespoon white sugar
3 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
¼ cup lime juice

Nutrition Info

294.1 calories
carbohydrate: 12.3 g
cholesterol: 92.8 mg
fat: 14.6 g
fiber: 0.6 g
protein: 27.4 g
saturatedFat: 3.5 g
servingSize: -
sodium: 811 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Spread the rice onto a baking sheet.

  2. Bake the rice in the preheated oven until golden, about 15 minutes. Remove and allow to cool. Once cooled, grind into a fine powder with a spice grinder. Meanwhile, grind the chicken thigh meat in a food processor until finely ground, set aside.

  3. Heat the peanut oil in a wok or large skillet over medium heat. Stir in the garlic, galangal, chile peppers, and green onions, cook and stir until the garlic softens, about 3 minutes. Add the ground chicken thigh meat, and cook, stirring constantly to break up lumps, until the meat is no longer pink, about 5 minutes. Season with fish sauce, shrimp paste, and sugar. Reduce heat to medium-low, and simmer until the excess liquid has evaporated, about 5 minutes more. Stir in the ground rice, mint, basil, and lime juice to serve.

Recipe Yield

6 servings

Recipe Note

A Vietnamese friend taught me how to make this dish that originates from Laos and Cambodia. If you can't find galangal, substitute fresh ginger and a squirt of lime juice. Pre-ground chicken, turkey or pork may be used instead of the chicken thigh meat. Serve with sticky rice or in lettuce cups.

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