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 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 ElizabethKnicely
Categories Chicken Thigh & Leg
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat an oven to 350ºF (175ºC). 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.
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Loretta Chevalier
[email protected]Meh.
DK
[email protected]Not bad.
Fatma Elmahdy
[email protected]Would make again.
Faizan Raj
[email protected]Definitely a keeper.
Muhammadharis haris
[email protected]Loved it!
Muktar Abdo
[email protected]Amazing!
APIZZACAT
[email protected]This larb was just okay. The flavors were not as complex as I was expecting and the chicken was a bit dry. I probably won't make this recipe again.
Joel Cortez
[email protected]I found this larb to be a bit bland. It needed more lime juice and fish sauce to bring out the flavors. I also would have liked the chicken to be more crispy.
Jan lala
[email protected]This larb was a bit too spicy for my taste, but I still enjoyed it. The flavors were great and the chicken was cooked perfectly. I would recommend using less chili peppers if you don't like spicy food.
Lusanda Angele
[email protected]I'm always looking for new and exciting larb recipes, and this one definitely fits the bill. The combination of flavors is amazing and the dish is so easy to make. I will definitely be adding this to my regular rotation.
Bad Life5888
[email protected]This larb is so delicious and easy to make. I love that I can use ground chicken or turkey, which makes it a healthier option. I also appreciate that the recipe is not too spicy, so my kids can enjoy it too.
Joker Rehman
[email protected]I made this larb for my family last night and it was a huge success. The chicken was perfectly cooked and the sauce was flavorful and well-balanced. We all really enjoyed it.
Faryan Ahmed Sajib
[email protected]This larb was a huge hit at my last dinner party. Everyone loved the vibrant flavors and textures. I will definitely be making this again and again.
Rita Carlson
[email protected]I've tried many larb recipes over the years, but this one is by far the best. It's so easy to make and the results are always amazing. My friends and family always rave about it.
Anjana Budhathoki
[email protected]This larb recipe is an absolute keeper! The flavors are so incredibly balanced and aromatic. I love the addition of the toasted rice powder, it gives the dish such a unique and delicious flavor.