LARB - LAOTIAN CHICKEN MINCE
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.
Provided by Baking Nana
Categories World Cuisine Recipes Asian
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spread the rice onto a baking sheet.
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 811 mg, Sugar 3.2 g
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Wala_ Abdullah
[email protected]I'm always looking for new and exciting recipes, and this larb definitely fits the bill. It's a great combination of flavors and textures, and it's surprisingly easy to make.
Babazile Mthunywa
[email protected]This larb is delicious! The chicken is tender and juicy, and the sauce is perfectly balanced.
Xtam tushar islam Rony
[email protected]I've never had larb before, but this recipe made me a fan. It's so easy to make and the results are amazing.
Amer Roshdy
[email protected]This recipe is a great way to use up leftover chicken. I love the combination of flavors and textures.
Rajin Etwaru
[email protected]I made this larb for a party and it was a huge hit! Everyone loved the spicy, tangy flavor. I will definitely be making this again.
MD Naim boos
[email protected]This larb recipe is a keeper! The flavors are so complex and delicious, and the chicken is cooked perfectly. I love the addition of the roasted rice powder, it gives the dish a really unique flavor.