Larb Chicken

Name: Larb Chicken
Ingredients: 4 tablespoons vegetable oil; 2 lbs ground chicken; 1 stalk lemongrass; 1/4 cup chopped green onion; 1 red onion, finely sliced; 1 teaspoon ground galangal; 4 tablespoons fish sauce; 1/4 cup fresh lime juice; 2 -4 crushed dried red chilies (amount to taste); 2 tablespoons ground toasted rice (instructions below); 8 leaves iceberg lettuce; 12 mint leaves; 1/4 cup chopped fresh cilantro

13 ingredients

5 steps

Ingredients

4 tablespoons vegetable oil
2 lbs ground chicken
1 stalk lemongrass
1/4 cup chopped green onion
1 red onion, finely sliced
1 teaspoon ground galangal
4 tablespoons fish sauce
1/4 cup fresh lime juice
2 -4 crushed dried red chilies (amount to taste)
2 tablespoons ground toasted rice (instructions below)
8 leaves iceberg lettuce
12 mint leaves
1/4 cup chopped fresh cilantro

Directions

1

To make toasted rice, place rice in a dry hot wok; swirl until golden brown, allow to cool, then grind in a mortar& pestle or spice mill.
2

Heat the oil over medium heat in wok and add the chicken; stir-fry until cooked through.
3

Drain chicken and place in mixing bowl, adding lemongrass, green onion, red onion, galangal, fish sauce, lime juice, chiles, and ground rice; mix well and set aside.
4

On a bed of lettuce leaves, arrange chicken mixture and garnish with mint and cilantro.
5

Serve with steamed sticky rice or steamed jasmine rice, using small amounts of rice to pick up the larb.