Thai Chicken Larb (Salad) Recipe
For the Dressing:
- ¼ cup fish sauce
- 1 tbsp Thai chili powder or red pepper flakes (use less for mild)
- 2 tbsp white sugar or brown sugar
- ½ cup fresh lime juice
- 1 tbsp chicken bouillon powder (optional)
- ½ tsp white or black pepper
For the Salad:
- 2 tbsp raw glutinous rice
- 1 lbs ground chicken (minced)
- ½ cup of water
- ⅓ cup red onions (thinly sliced)
- ¼ cup cilantro (roughly chopped)
- ¼ cup mint (roughly chopped)
- 2 green onions (sliced)
- 4 Thai chilis (finely sliced) (use less for mild)
- ¼ cup lemongrass (minced)
- 1 head of Romaine or red leaf lettuce
- 1 Cucumber (sliced) (optional)
Directions:
- Toast rice in a frying pan until golden brown. Transfer toasted rice to a mortar and pestle or spice grinder and grind rice into coarse powder. Set aside.
- Combine all dressing ingredients and whisk until sugar dissolves.
- Add the chicken to a pan along with a ½ cup of water. Spread the chicken evenly across the pan. Turn on the heat to medium and bring to a simmer without stirring. Let it simmer for 1 minute before carefully flipping over the ground chicken. Gently break the chicken into small chunks. Break up any large clumps with the back of a wooden spoon. When chicken is cooked through, remove from heat, and leave to cool completely.
- Once cooled, drain any excess water from the chicken and transfer to a bowl. Stir in the toasted rice, red onions, cilantro, mint, spring onions, Thai chilis, lemongrass and white pepper. Add dressing and stir well.
- Serve with Romaine or red leaf lettuce, and sliced cucumbers (if using).
NOTE: Also delicious served over Jasmine rice.
Links:
San Diego Missions: https://www.sandiego.org/articles/history/missions-of-san-diego.aspx
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