Thai 15 min

Larb Gai (Thai Minced Chicken Salad)

Name: Larb Gai (Thai Minced Chicken Salad)
Total time: 15 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1.5 lbs ground chicken; 3 tablespoons fish sauce; 3 tablespoons lime juice; 1 tablespoon toasted rice powder (dry-toast raw rice in a skillet then grind); 1 teaspoon sugar; 2 teaspoons dried chili flakes (prik pon); 4 shallots, sliced thin; 4 green onions, sliced thin; 1/2 cup fresh mint leaves; 1/2 cup fresh cilantro leaves; 2 tablespoons lemongrass, minced (inner core only); Lettuce leaves and sticky rice or jasmine rice for serving

high-proteindairy-freehealthygluten-freelow-carb

Ingredientsfor 2

280

Cal

34g

Protein

10g

Carbs

12g

Fat

11.5 lbs ground chicken
23 tablespoons fish sauce
33 tablespoons lime juice
41 tablespoon toasted rice powder (dry-toast raw rice in a skillet then grind)
51 teaspoon sugar
62 teaspoons dried chili flakes (prik pon)
74 shallots, sliced thin
84 green onions, sliced thin
91/2 cup fresh mint leaves
101/2 cup fresh cilantro leaves
112 tablespoons lemongrass, minced (inner core only)
12Lettuce leaves and sticky rice or jasmine rice for serving

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Instructions

1
Dry-toast 2 tablespoons raw rice in a small skillet over medium heat, stirring constantly, for 5–7 minutes until golden brown and fragrant — it should smell nutty and slightly smoky. Grind to a coarse powder in a spice grinder or mortar. This toasted rice powder is essential; it gives larb its signature texture and nutty depth.
2
Cook ground chicken in a skillet over medium-high heat with 2 tablespoons water, breaking up into small pieces, until just cooked through — about 5 minutes. Do not brown; the chicken should remain moist and pale. Transfer to a mixing bowl with any cooking juices.
3
While chicken is still warm, add fish sauce, lime juice, sugar, chili flakes, and toasted rice powder. Toss well. The warm chicken will absorb the dressing more deeply than if cooled.
4
Add shallots, green onions, lemongrass, mint, and cilantro. Toss gently. Taste and adjust — larb should be assertively sour, salty, spicy, and herbal. Serve immediately (the herbs will wilt if it sits too long) on a bed of lettuce with sticky rice for scooping.