Larb Chicken

READY IN: 20mins
Recipe by Sue Lau

This Thai dish makes a great appetizer, in smaller portions.

Top Review by Jangomango

I love larb and this is an excellent recipe for it. I'm always trying new versions and fiddling around getting the best proportions, but I followed this pretty much to the letter. Didn't have onions so left them out but made up for it with the whites of the green onions. The toasted and ground rice is essential. Thanks, Sue.

Ingredients Nutrition

Directions

  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.
  2. Heat the oil over medium heat in wok and add the chicken; stir-fry until cooked through.
  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.
  4. On a bed of lettuce leaves, arrange chicken mixture and garnish with mint and cilantro.
  5. Serve with steamed sticky rice or steamed jasmine rice, using small amounts of rice to pick up the larb.

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