Larb - Laotian Chicken Mince recipe
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Ingredients
- ¼ cup uncooked long grain white rice 2 pounds skinless, boneless chicken thighs, cut into chunks 2 tablespoons peanut oil 4 cloves garlic, minced 2 tablespoons minced galangal 2 small red chile peppers, seeded and finely chopped 4 green onions, finely chopped ¼ cup fish sauce 1 tablespoon shrimp paste 1 tablespoon white sugar 3 tablespoons chopped fresh mint 2 tablespoons chopped fresh basil ¼ cup lime juice
Nutrition Info
- 294.1 caloriescarbohydrate: 12.3 gcholesterol: 92.8 mgfat: 14.6 gfiber: 0.6 gprotein: 27.4 gsaturatedFat: 3.5 gservingSize: -sodium: 811 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Larb - Laotian Chicken Mince
Directions
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Preheat an oven to 350 degrees F (175 degrees C). Spread the rice onto a baking sheet.
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.
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.