Best 6 Larb Chicken Salad Recipes

THAI LARB RECIPE

Steps:

• Dice half the onion (you'll need 1 cup diced) and thinly slice 1/4 of the onion ( 1/4- 1/2 cup).
• Place the sliced onions in a bowl, cover with 1/2 cup hot boiling water and 2 tablespoons vinegar, place in the fridge.
• Heat oil in a large skillet over medium heat. Add 1 cup diced red onion, saute 3-4 minutes, add garlic, lemongrass and chili flakes. Saute until fragrant, 2-3 minutes. Add the ground meat, breaking it apart with a metal spatula. Season the meat with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the meat, using a fine-mesh strainer.
• While the ground meat is cooking, prep the remaining ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. Add the drained meat and the strained pickled onions. Add the fish sauce, lime juice and sugar. Taste, adjust salt, lime and heat. I'll usually add more chili flakes. or finely diced fresh chilies.
• Serve with lettuce wraps and/or cooked rice. Serve warm or chilled. ( If chilling, make doubly sure to strain all the fat from the meat -it will harden in the fridge.)

CHICKEN LARB RECIPE (THAI LARB GAI)

Steps:

• In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined.
• Heat a wok or large skillet over medium-high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring constantly for about 1 - 2 minutes or until the shallots become translucent. Don't let the garlic get brown.
• Add the ground chicken and cook, breaking it apart into smaller pieces with a wooden spoon for about 4 to 5 minutes or until the chicken is cooked through and no longer pink.
• Add the onions and scallions and toss for about 1-2 minutes. In this dish the onions and scallions get warmed up but don't get cooked until completely softened. If preferred cook them for about 4 minutes or until soft.
• Stir in the sauce. Toss to combine. NOTE: If using rice powder, sprinkle about a spoonful and toss. Add more if you prefer the mixture a bit thicker.
• Remove from the heat and add the fresh cilantro, mint and basil. Toss and taste. Add additional chilies(or chili flakes) for extra spiciness, additional fish sauce if you want the salad a bit saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need more tartness.
• Serve warm or at room temperature with sticky rice and your choice fresh vegetables and additional fresh herbs (optional).

CHICKEN LARB

Steps:

• 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.

LARB CHICKEN SALAD

Steps:

• Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
• Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
• Spoon into lettuce leaves; serve.

THAI LARB GAI (CHICKEN WITH LIME, CHILI AND FRESH HERBS)

Steps:

• To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.
• To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.
• Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.

LARB GAI

Steps:

• In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.