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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Larb - Laotian Chicken Mince Recipe

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This recipe for Larb - Laotian Chicken Mince is from The Marleau Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1⁄4 cup uncooked long grain white rice
2 lbs boneless skinless chicken thighs, cut into chunks
2 tablespoons peanut oil
4 garlic cloves, minced
2 tablespoons minced galangal
2 small red chili peppers, seeded and finely chopped
4 green onions, finely chopped
1⁄4 cup fish sauce
1 tablespoon shrimp paste
1 tablespoon white sugar
3 tablespoons chopped of fresh mint
2 tablespoons chopped fresh basil
1⁄4 cup lime juice
Directions:
Directions:
1. Preheat an oven to 350ºF (175ºC). Spread the rice onto a baking sheet.
2. Bake the rice in the preheated oven until golden, about 15 minutes. Remove and allow to cool. Once cooled, grind into a fine powder with a spice grinder. Meanwhile, grind the chicken thigh meat in a food processor until finely ground; set aside.
3. Heat the peanut oil in a wok or large skillet over medium heat. Stir in the garlic, galangal, chile peppers, and green onions; cook and stir until the garlic softens, about 3 minutes. Add the ground chicken thigh meat, and cook, stirring constantly to break up lumps, until the meat is no longer pink, about 5 minutes. Season with fish sauce, shrimp paste, and sugar. Reduce heat to medium-low, and simmer until the excess liquid has evaporated, about 5 minutes more. Stir in the ground rice, mint, basil, and lime juice to serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min

 

 

 

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