Larb Laotian Chicken Mince Recipes

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CHICKEN LARB



Chicken Larb image

This chicken larb is packed with bright, delicious flavors and contrasting textures. Serve them in lettuce cups for a low carb option or with sticky rice!

Provided by Sarah

Categories     Chicken

Time 30m

Number Of Ingredients 13

1/4 cup uncooked jasmine rice ((or glutinous/sweet rice))
2 tablespoons vegetable oil
3 shallots ((thinly sliced; divided))
1 1/4 pound ground chicken ((570g, grind your own for the best texture))
1/2 teaspoon sugar
2 tablespoons fish sauce
2 limes, juiced
1-2 Thai bird chilies ((thinly sliced))
3 scallions ((thinly sliced))
1/4 cup cilantro ((roughly chopped))
1/2 cup fresh mint ((roughly chopped))
salt ((optional))
butter, bibb, or boston lettuce ((washed and thoroughly dried; can also serve with sticky rice))

Steps:

  • In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant--about 10 minutes. Grind to a coarse powder in a mortar & pestle or spice grinder. Set aside.
  • Heat your wok over high heat and add 2 tablespoons of oil. Fry half the shallots in the oil until crispy. Remove the shallots from the wok, leaving behind any oil.
  • Place your wok back over high heat until smoking. Add the ground chicken. Stir-fry until the chicken is browned and crispy, and add in the sugar, fish sauce, and lime juice.
  • Stir-fry for another minute, and add the toasted rice powder, chilies, the rest of the raw shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding salt or more chili, sugar, fish sauce, and/or lime juice to your taste if needed.
  • Serve in lettuce cups topped with the reserved crispy shallots.

Nutrition Facts : Calories 338 kcal, Carbohydrate 17 g, Protein 27 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 122 mg, Sodium 799 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

EASY AUTHENTIC CHICKEN LARB GAI RECIPE



Easy Authentic Chicken Larb Gai Recipe image

Delicious minced meat salad made authentically via Lao recipe.

Provided by Lane

Categories     Chicken Dishes

Time 30m

Number Of Ingredients 13

1 pound of ground chicken
1/2 cup of cooked chicken skin, sliced (found at asian markets)
1 tablespoon of cooking oil
1 lime, juiced
2 inch pieces of lemon grass
2 tablespoon of khao khua (toasted rice powder)
2 tablespoons fish sauce
2 cloves garlic, minced
1/4 cup of scallions, chopped
1/4 cup of cilantro, chopped
1/4 cup of spearmint, chopped
2 thai chilis, chopped
1 tablespoon of crushed dried chilli

Steps:

  • Get the scallions, cilantro, spearmint, chilis, lemon grass, and chilis ready. Ensure that you have the scallions, cilantro, spearmint, and garlic minced. The Thai chilis need to be chopped and ready. On medium high heat, add the cooking oil. Once the oil is heated, add in the ground chicken. Next, add in the padaek (fermented fish sauce). Keep on cooking the meat. Ensure that you are chopping the meat in the pan to separate the ground chicken as much as possible. Once the ground chicken is cooked through, take it off of the heat and try to continue to break up the ground chicken with a fork or other cooking utensil. With the chicken still warm, add in the lime juice. in the skillet. Next, and most importantly, add in the khao khua (toasted rice powder). After that, add in the dried, crushed chilli. Finally, mix in the chicken skin and the rest of the herbs.

Nutrition Facts : Calories 250 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 25 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 125 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

LARB - LAOTIAN CHICKEN MINCE



Larb - Laotian Chicken Mince image

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 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.

Provided by ElizabethKnicely

Categories     Chicken Thigh & Leg

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup uncooked long grain white rice
2 lbs boneless skinless chicken thighs, cut into chunks
2 tablespoons peanut oil
4 garlic cloves, minced
2 tablespoons minced galangal
2 small red chili 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 of fresh mint
2 tablespoons chopped fresh basil
1/4 cup lime juice

Steps:

  • Preheat an oven to 350ºF (175ºC). Spread the rice onto a baking sheet.
  • 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.
  • 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.

THAI CHICKEN LARB



Thai Chicken Larb image

Found this through Carnie Wilson, she calls it chicken larbito, although in Thai restaurants it's just called larb. Delicious! Enjoy on lettuce wraps or pieces of a cabbage wedge!

Provided by Cassandra Kimbler

Categories     Main Dish Recipes     Stir-Fry     Chicken

Time 30m

Yield 4

Number Of Ingredients 11

1 pound ground chicken (preferably white meat)
1 red onion, halved and thinly sliced
¼ cup sliced scallions (mostly white parts)
1 lime, juiced
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped fresh mint
2 teaspoons minced fresh ginger
1 teaspoon lemongrass paste
1 teaspoon fish sauce, or more to taste
1 teaspoon red pepper flakes, or more to taste
1 teaspoon sea salt

Steps:

  • Heat a large skillet over medium heat. Add chicken. Cook and stir until chicken is broken into little pieces, about 5 minutes. Add red onion and scallions. Continue to cook and break up the chicken until browned, about 2 minutes. Add cilantro, mint, ginger, lemon grass, fish sauce, and red pepper flakes. Cook and stir until flavors blend, about 3 minutes more. Season with sea salt.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 6.2 g, Cholesterol 69.2 mg, Fat 3.8 g, Fiber 1.4 g, Protein 26.2 g, SaturatedFat 1 g, Sodium 594.8 mg, Sugar 1.7 g

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