Larb Gai (Chicken Larb)
Ingredients
Roasted Chile Powder
-
2
cups
dried bird chiles, pulla chiles, or chiles de árbol
Toasted Rice Powder
-
1
cup
glutinous or jasmine rice
-
1¼
inches
fresh galangal, cut into thin coins
-
1
Tbsp
thinly sliced lemongrass
-
2
pieces
makrut (Thai) lime leaves
Larb and assembly
-
¾
lb
ground chicken
-
3
Tbsp
fish sauce
-
1
tsp
white or brown sugar
-
½
cup
thinly sliced red onion or shallots
-
¼
cup
thinly sliced green onions
-
12
leaves
mint leaves, torn
-
½
cup
coarsely chopped cilantro leaves with tender stems
-
2
Tbsp
fresh lime juice
-
2
small wedges
green cabbage
-
½
cucumber
peeled lengthwise in striped segments, cut crosswise into ½" slices
-
16
pieces
green beans, trimmed
-
Cooked
amount
sticky rice (for serving)
Instructions
- Roast the dried chiles in a dry wok over medium-low heat until they turn a deep crimson and smell sweet and earthy.
- Let the roasted chiles cool, then grind them until slightly finer than crushed red pepper.
- Toast the rice in a dry wok over medium heat, stirring frequently until it turns a deep amber color, then let it cool.
- Grind the toasted rice mixture until it resembles granulated sugar.
- Cook the ground chicken in a saucepan with water over medium heat until opaque, then drain and stir in fish sauce and sugar.
- Add the roasted chile powder, onions, green onions, mint, cilantro, and lime juice to the chicken and toss to combine.
- Serve with cabbage leaves, cucumber slices, green beans, and sticky rice.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
800mg
Cholesterol
50mg
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