Chicken Larb Recipe

Ingredients

• 1 tbsp uncooked rice (sticky or jasmine), for toasted rice powder
• 500 g minced chicken
• 2 tbsp fish sauce
• Juice of 2 limes
• 1 tsp sugar
• 1 tsp dried chilli flakes
• 2 shallots, thinly sliced
• 2 spring onions, sliced
• A large handful of mint
• A handful of coriander
• Lettuce leaves and cucumber to serve

Method

1. 1Toast the uncooked rice in a dry pan until deep golden, 5 minutes. Cool and grind to a coarse powder.
2. 2Put the chicken in a pan with 3 tbsp water and cook over medium heat, breaking it up, until just cooked, 5–6 minutes. Take it off the heat.
3. 3Stir in the fish sauce, lime juice, sugar and chilli. Taste: it should be sour, salty and spicy.
4. 4When slightly cooled, toss in the shallots, spring onions, herbs and most of the rice powder.
5. 5Sprinkle with the remaining rice powder and serve with lettuce and cucumber.

Chicken larb recipe: nutrition per serving

One of 3 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers.

Tips

• Cook the chicken in water, not oil, as is traditional; it keeps the larb light.
• Add the herbs only once the meat has cooled a little, so they stay fresh.

Swaps and variations

• Vegetarian: use crumbled firm tofu or chopped mushrooms and soy sauce instead of fish sauce.
• Gluten-free as written; check your fish sauce label.

Storage

Eat it fresh. Cooked meat keeps 2 days in the fridge; add herbs and rice powder when serving.