Chicken Larb
Chicken Larb is bright, savory and herb packed, with lime, fish sauce, toasted rice and crispy shallots. A Thai inspired favorite made easy at home.
Equipment
- mortar and pestle or spice grinder
Ingredients
Toasted Rice:
- 1 tablespoon raw basmati rice
- Larb Sauce:
- 1 stalk lemongrass minced (about 1 tablespoon)
- 1 lime leaf minced
- ¼ cup fresh lime juice approx. 2 limes
- ¼ cup fish sauce
- 1 pinch coconut sugar
Herb Salad:
- 2 tablespoons fresh cilantro leaves torn
- 2 tablespoons fresh Thai basil torn
- 2 tablespoons fresh mint torn
- 2 tablespoons green onions sliced thinly
- Fried Shallots:
- 2 tablespoons tapioca starch
- 2 shallots sliced paper thin
- 3 tablespoons avocado oil
Larb:
- 1 pound ground primal chicken blend
- 1 cup shredded carrot
- 2 cups shredded cabbage
- Sea salt to taste
- Freshly cracked black pepper to taste
To Serve
- 1 serrano chili sliced thinly
- 4 cups steamed rice
- 12-16 large cabbage leaves for wrapping if desired
Instructions
- Toast the Rice: In a small skillet, dry toast 1 tablespoon of basmati rice on medium low heat until it gives off a nutty aroma and is lightly toasted, about 10 minutes. Stir the rice frequently. Allow it to cool down.
- Make the Sauce: Combine 1 stalk minced lemongrass, 1 minced lime leaf, ¼ cup fresh lime juice, ¼ cup fish sauce and a pinch of coconut sugar in a small bowl. Reserve.
- Make the Herb Salad: Combine 2 tablespoons each torn fresh cilantro leaves, torn fresh Thai basil, torn fresh mint and thinly sliced green onions. Reserve.
- Fry the Shallots and Grind the Rice: Line a plate with a paper towel.
- Place the 2 tablespoons of tapioca starch in a bowl and toss with the two thinly sliced shallots to coat well.
- Preheat 3 tablespoons of avocado oil in a large skillet over high heat. Once the pan is hot, add the shallots and fry until golden brown.
- While they cook you can grind the toasted basmati rice in a mortar and pestle or a clean coffee grinder. It should have a coarse, sandy texture.
- When the shallots finish cooking, remove from the heat and place on the paper towel lined plate. Keep the pan hot.
- Make the Larb: In the hot pan over medium high heat, cook 1 pound of ground primal chicken blend. Add more oil if needed. Allow to cook undisturbed for 3 minutes, then start to break up the meat using a wooden spatula. Add 1 cup shredded carrot and 2 cups shredded cabbage. Season with sea salt and freshly cracked black pepper to taste. Sauté until the cabbage is slightly wilted.
- Serve: Place the larb in a serving bowl. Drizzle the sauce on top and garnish with ground toasted rice and herb salad. Add the sliced serrano chili or serve on the side, depending on spice preference. Serve with steamed rice and large cabbage leaves.