Chicken Larb (Thai Larb Gai)

Step 1

Make toasted rice powder: Dry toast glutinous white rice or jasmine rice in a sauté pan over medium high heat, stirring constantly, until a golden brown color develops (about 10-12 minutes). Grind to a coarse powder in a mortar & pestle or spice grinder. Set aside.

Step 2

Make Larb Dressing: Mix in all the dressing ingredients in a bowl and whisk till well combined.

Step 3

Cook Ground Chicken: Heat oil in wok or skillet over high heat. Add the ground chicken. Stir-fry until the chicken started to get caramelized and crispy (about 6-7 minutes). Remove any excess liquid.

Step 4

Finish Larb: Remove the cooked chicken from heat and transfer it to a serving bowl. Add in dressing, chopped cilantro, mint, diced scallions and red onion, and mix well. Sprinkle 2 Tbsp toasted rice powder all over and mix well. Taste and adjust to your liking with more fish sauce and lime juice, salt or sugar as needed.

Step 5

Garnish: Serve larb with garnishes like cucumber slices, julienned carrot, and lettuce.