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Chicken Larb from Luang Prabang
Find out why South East Asian salads are so refreshingly different with this classic dish so popular in Laos and Thailand.
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| Servings | Prep Time |
| 4people | 30minutes |
| Cook Time |
| 15minutes |
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Ingredients
Roasted Sticky Rice Powder
- 1/2cup rice, glutinous (sticky)
- 4slices galangalthinly sliced
- 2 kaffir lime leavescoarsely torn
- 1stalk lemongrassthinly sliced
Chicken Larb
- 4tbsp chicken stock
- 2tbsp fish sauce
- 1lb chicken, fillets
- 1/2tsp salt, ground sea
- 2tbsp basil leavesThai-style if possible
- 1clove garlicfinely chopped
- 4 onions, green (spring)finely chopped
- 3tbsp shallotsthinly sliced
- 2tbsp cilantro (coriander)finely chopped
- 1stalk lemongrassfinely chopped
- 1/2cup mint, fresh, leaves onlyroughly chopped
- 3tbsp lime juice
- 1 red chili, long Asian styleoptional, try 2 if you like warmer salads
- 1tbsp galangalthinly sliced
- 1/2tbsp palm sugaror brown sugar
- 1/2tbsp fish sauceextra
To Accompany
Instructions
- Make the roasted sticky rice powder. In a frying pan over low medium heat, dry roast the glutinous rice for 5 minutes, stirring constantly. The rice should be a pale yellow color. Add the remaining ingredients and continue to stir for 3 minutes or until golden brown. Allow to cool and then grind to a powder in a mortar and pestle.
- In the same frying pan over a medium heat, bring the stock and fish sauce to a boil and then add the finely chopped chicken. Toss for 3 to 4 minutes until the chicken is cooked and no longer pink.
- Transfer the chicken to a bowl and while still warm, add 1 1/2 tablespoons of the roasted sticky rice powder. Add the remaining ingredients. Stir to combine.
- Arrange on a serving platter. Serve with lettuce leaves, green beans, cucumber and sticky rice.
Recipe Notes
https://compassandfork.com/recipe/chicken-larb-from-luang-prabang/
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https://compassandfork.com/recipe/chicken-larb-from-luang-prabang/ |