Name: Chicken larb, fresh herbs and grilled rice
Total time: 30 min
Yield: 4 servings
Cuisine: Thailand
Ingredients: Chicken Breast - 400 Gramme(s); Raw sticky rice - 30 Gramme(s); Thai Shallots - 3 Unité(s); lime - 2 Unité(s); - Fish sauce! - 3 Centilitre(s); Crushed dried chilli pepper - 5 Gramme(s); mint - 15 Gramme(s); cilantro - 10 Gramme(s); Japanese bunching onion or Welsh onion - 2 Unité(s); water - 8 Centilitre(s); foglie di lattuga - 8 Unité(s)

Ingredients

4 servings

Chicken Breast 400 Gramme(s) knife chopped
Raw sticky rice 30 Gramme(s) for toasted powder
Thai Shallots 3 Unité(s) 1 shallot, minced
lime 2 Unité(s) juicing
– Fish sauce! 3 Centilitre(s)
Crushed dried chilli pepper 5 Gramme(s) or flakes
mint 15 Gramme(s) leaves
cilantro 10 Gramme(s) tender leaves and stems
Japanese bunching onion or Welsh onion 2 Unité(s) chiseled
water 8 Centilitre(s) for poaching
foglie di lattuga 8 Unité(s) seeds, to serve

Steps

Brown the sticky rice dry in a frying pan for 6 to 8 minutes, to a hazelnut colour. Allow to cool, then pound into coarse powder.
Pour the water and the ground chicken into the same frying pan. Stir for 4 to 5 minutes over medium heat: the chop should remain juicy, without browning.
Off the heat, add fish sauce, lime juice, chili pepper and half of the grilled rice. Mix for 1 min.
Stir in shallots, chives, mint and coriander. Rectify the acidity: a too flat larb still requires a drizzle of lemon.
Grill the rest of the grilled rice. Serve warm, with lettuce leaves to pinch each bite.

Notes

Grilled rice (khao khua) is prepared in advance and kept dry. Replace the chicken with crumbled firm tofu for a plant-based version.

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Matthieu LHOTE 25 min 4 servings

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Matthieu LHOTE 30 min 2 servings

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Matthieu LHOTE 35 min 4 servings

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