Chicken Larb

Name: Chicken Larb
Ingredients: 2 tablespoons long grain rice; 1 lime large, juiced; 1 1/2 tablespoons fish sauce; 1 teaspoon sugar; 1 lemongrass stalk finely chopped; 2 birdseye chili peppers seeded and finely chopped; 2 cloves garlic crushed; 1 1/3 pounds ground chicken lean; 2 shallots thinly sliced; 1/2 cup cilantro leaves loosely packed, plus additional, to garnish; 1/2 cup mint leaves loosely packed, plus additional, to garnish; cabbage leaves Green, torn

12 ingredients

4 steps

Ingredients

2 tablespoons long grain rice
1 lime large, juiced
1 1/2 tablespoons fish sauce
1 teaspoon sugar
1 lemongrass stalk finely chopped
2 birdseye chili peppers seeded and finely chopped
2 cloves garlic crushed
1 1/3 pounds ground chicken lean
2 shallots thinly sliced
1/2 cup cilantro leaves loosely packed, plus additional, to garnish
1/2 cup mint leaves loosely packed, plus additional, to garnish
cabbage leaves Green, torn

Directions

1

Heat a wok on low heat. Cook the rice, stirring, for 5 mins, until toasted and fragrant but not browned. Cool slightly. Grind the rice in a spice grinder or mortar and pestle and set aside.
2

Combine the lime, fish sauce and sugar in a bowl.
3

Spray the wok with no stick cooking spray and heat to medium. Stir-fry the lemongrass, chili pepper and garlic for 1 min, until fragrant. Remove from the wok.
4

Stir-fry the ground chicken for 7 mins, stirring, until browned. Return the lemongrass mixture to the wok with the lime juice mixture, shallots and herbs. Toss to combine. Spoon over the cabbage leaves to serve. Sprinkle with ground rice and garnish with additional herbs.