Larb Chicken Salad Recipes

CHICKEN LARB RECIPE (THAI LARB GAI)

Steps:

• In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined.
• Heat a wok or large skillet over medium-high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring constantly for about 1 - 2 minutes or until the shallots become translucent. Don't let the garlic get brown.
• Add the ground chicken and cook, breaking it apart into smaller pieces with a wooden spoon for about 4 to 5 minutes or until the chicken is cooked through and no longer pink.
• Add the onions and scallions and toss for about 1-2 minutes. In this dish the onions and scallions get warmed up but don't get cooked until completely softened. If preferred cook them for about 4 minutes or until soft.
• Stir in the sauce. Toss to combine. NOTE: If using rice powder, sprinkle about a spoonful and toss. Add more if you prefer the mixture a bit thicker.
• Remove from the heat and add the fresh cilantro, mint and basil. Toss and taste. Add additional chilies(or chili flakes) for extra spiciness, additional fish sauce if you want the salad a bit saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need more tartness.
• Serve warm or at room temperature with sticky rice and your choice fresh vegetables and additional fresh herbs (optional).

LARB CHICKEN SALAD

Steps:

• Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
• Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
• Spoon into lettuce leaves; serve.

THAI CHICKEN LARB

Steps:

• Heat a large skillet over medium heat. Add chicken. Cook and stir until chicken is broken into little pieces, about 5 minutes. Add red onion and scallions. Continue to cook and break up the chicken until browned, about 2 minutes. Add cilantro, mint, ginger, lemon grass, fish sauce, and red pepper flakes. Cook and stir until flavors blend, about 3 minutes more. Season with sea salt.

LARB GAI: THAI CHICKEN SALAD

Steps:

• Gather the ingredients.
• Combine all salad dressing ingredients together in a cup or bowl. Stir to dissolve sugar. Set aside.
• Combine all the cold salad ingredients in a large salad bowl (arugula/salad greens, mint, green onions, basil, red pepper, and cucumber).
• If using rice, see instructions below. Set aside.
• Place 1 to 2 tablespoons oil in a wok or frying pan over medium-high heat. Add the shallots, chicken, and lime leaf (if using).
• As you stir-fry, add the fish sauce. Also, add a little water if the pan becomes dry. Stir-fry until chicken is cooked-about 8 to 10 minutes.
• Transfer the hot chicken to the salad bowl with prepared salad ingredients. Pour over the dressing and toss well.
• Finally, add the chopped nuts or ground toasted rice.
• Taste test the salad, adding more fish sauce if you prefer it saltier or more flavorful. Add more dried crushed chile if you prefer it spicier. If too bitter, add a little more sugar.
• Garnish with more mint or basil leaves or with some edible flowers.
• Serve immediately while the chicken is still warm.
• Place uncooked rice in a dry wok or frying pan over medium-high heat. As rice heats up, shake the pan back and forth or stir with a spoon. After 6 to 8 minutes, the rice will turn a light golden brown and begin to pop (like popcorn).
• When it begins to pop, transfer to a coffee grinder or pestle and mortar. Grind down to a coarse powder. (A coffee grinder works well for this. Simply wipe out with a clean, dry cloth, then pour in your rice and grind. For pestle and mortar, use a firm, circular grinding motion.)
• Use in your recipe and enjoy.