Chicken Larb
Summary Not available
- 1/4 cup rice )
- 2 vegetable oil
- 3 shallots )
- 1 1/4 chicken ((570g (grind your own for the best texture)))
- 1/2 teaspoon sugar
- 2 fish sauce
- 2 limes (juiced)
- 1 chilies )
- 3 scallions )
- 1/4 cup cilantro )
- 1/2 cup mint )
- salt )
- butter (or boston lettuce ((washed and thoroughly dried; can also serve with sticky rice)))
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
No extra notes