Thai Chicken Larb 🌶🌶 🇹🇭

 

A popular item on the menu of Thai restaurants everywhere, this spicy chicken salad originated from Laos and northern Thailand according to my research.  There are various types of 'larb' incorporating ingredients from minced pork, minced beef to crumbed tofu and diced mushrooms other than the minced chicken I use in this recipe.  My 'larb' is created with the most commonly used Thai cooking ingredients - chillies, fish sauce, lime juice, and palm sugar - culminating in that complex taste which is sweet, sour, savoury and spicy all at once.  It  is, however, the use of a variety of fresh herbs and the nutty rice powder as a thickening agent  for the sauce that  makes the dish.  Traditionally, 'larb' is served in  lettuce cups like the Chinese 'san choy bau', which is great as an appetiser.  I like it with rice and a few lettuce leaves on the side as a meal.  Whichever way you eat it, you will come back for more.  

Serves 3-4

INGREDIENTS

• ¼ cup uncooked glutinous rice or jasmine rice
• 2 tablespoons vegetable oil
• 4-5 dried red chillies
• 500g / 1lb 2oz chicken mince
  
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce 
• 1 tablespoon palm sugar or brown sugar                 
  
• 1 medium red onion, peeled and thinly sliced
• 1 lime, juiced
• 2-3 birds eye chillies, thinly sliced
• 2 spring onions, chopped
• ¼ cup coriander, roughly chopped
• ½ cup mint, roughly chopped                                                  
• cos or butter lettuce leaves

METHOD

1. In a dry wok, toast the rice grains under low heat for 3-5 minutes, stirring continuous, until they turn golden brown.  Remove from the wok.  Grind them into a   coarse powder using a mortar, blender or a grinder.   Set aside.
2. Heat oil in a wok.  Add the dried chilies and fry gently over low heat for 1-2 minute until they begin to darken and the oil is infused.  Transfer them to a plate with a slotted spoon.
3. Turn the heat up to high.  Add the chicken mince and spread them out in the wok with a  spatula .  Let them sizzle in hot oil undisturbed for about 30 seconds before tossing them around the wok until they are cooked through.  
4. Add the red onions, fish sauce, soy sauce, sugar, and birds eye chillies.  Stir fry for a minute  then add the spring onions, coriander, mint, toasted rice powder and lime juice.    Return the dried chillies to the wok and give all ingredients a quick final toss.  
5. Serve with lettuce cups or rice.  

*Taste for seasoning before you serve, adding more sugar, fish sauce, soy sauce or lime juice to your taste if needed.  The red onion slices should have a slight crunch, and the herbs should be just wilted, not cooked.  The dried chillies are for garnishing and an added punch to the dish, not for biting into!