Larb Chicken
Recipe: #8367
March 01, 2013
Categories: Salads, Meat Salad, Chicken, Rice, White Rice, Appetizers, Lettuce, Asian, Thai Wok/Stir-Fry, High Protein, more
"A spicy Thai salad/appetizer."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (420 g)
- Calories 784.7
- Total Fat - 42.1 g
- Saturated Fat - 14.6 g
- Cholesterol - 204.4 mg
- Sodium - 667.7 mg
- Total Carbohydrate - 30.9 g
- Dietary Fiber - 3.5 g
- Sugars - 4.7 g
- Protein - 67.3 g
- Calcium - 216.7 mg
- Iron - 8.4 mg
- Vitamin C - 18.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
To make toasted rice, place rice in a dry hot wok; swirl until golden brown, allow to cool, then grind in a mortar& pestle or spice mill.
Step 2
Heat the oil over medium heat in wok and add the chicken; stir-fry until cooked through.
Step 3
Drain chicken and place in mixing bowl, adding lemongrass, green onion, red onion, galangal, fish sauce, lime juice, chiles, and ground rice; mix well and set aside.
Step 4
On a bed of lettuce leaves, arrange chicken mixture and garnish with mint and cilantro.
Step 5
Serve with steamed sticky rice or steamed jasmine rice, using small amounts of rice to pick up the larb.
Tips
- Toasted rice powder- you can buy this already ground in Asian markets if you want to skip making it from scratch.
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