Larb - Laotian Chicken Mince |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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 a 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. Ingredients:
1/4 cup uncooked long grain white rice |
2 pounds skinless, boneless chicken thighs, cut into chunks |
2 tablespoons peanut oil |
4 cloves garlic, minced |
2 tablespoons minced galangal |
2 small red chile peppers, seeded and finely chopped |
4 green onions, finely chopped |
1/4 cup fish sauce |
1 tablespoon shrimp paste |
1 tablespoon white sugar |
3 tablespoons chopped fresh mint |
2 tablespoons chopped fresh basil |
1/4 cup lime juice |
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Spread the rice onto a baking sheet.
2. 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.
3. 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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