Chicken larb is zingy, umami and full of flavour. It’s perfect for a stir-fry night in. Pair your larb with a generous helping of ground rice, and watch as the family gobbles it up in an instant!
Cook’s tips
- Store the ground rice in an airtight container or bag in the fridge.
- You can use glutinous rice to make this larb, too – it’s more traditional.
- Gochugaru is a mild chilli pepper powder available from most Asian supermarkets. Alternatively, use a smaller amount of crushed chilli flakes to get the desired heat.
- Makrut lime leaves can be replaced with sliced fresh lemongrass.
Ingredients
Method
For the ground rice, combine rice and lime leaves in a small frying pan or wok over a low heat. Dry roast, tossing continuously, for 15–20 minutes or until the rice is golden brown.
Transfer to a spice grinder or mortar and pestle. Grind until the mixture looks like rough sand. Set aside.
Heat oil in a large frying pan or wok over a medium heat. Add mince and stir-fry for 30 seconds. Add water and a pinch of salt. Stir-fry for 5 minutes or until the chicken is cooked, breaking up the mince. There should be some liquid left in the pan.
Remove from heat. Stir in the eschalot (it will slightly cook in the residual heat but should remain crunchy). Set aside.
Add the fish sauce, lime juice, sugar and chillies, a tablespoon at a time, to balance the heat, tang and sweetness. Season with salt to taste. Stir in 2 tablespoons of toasted rice. Let it cool completely before adding fresh herbs.
Serve with steamed rice.
