lunch

Larb Gai (Isaan Minced Chicken Salad with Toasted Rice Powder)

Name: Larb Gai (Isaan Minced Chicken Salad with Toasted Rice Powder)
Ingredients: 160g Chicken breast, raw, finely minced; 180g Rice, white, long-grain, cooked; 100g Spinach, fresh; 100g Peppers, bell, green, raw, finely diced; 15g Palm sugar (added for authentic sweetness); 1 serving Toasted sticky rice powder (khao khua) and aromatics (lime, fish sauce, herbs)

Nutrition

600

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Chicken breast, raw, finely minced160g

Rice, white, long-grain, cooked180g

Spinach, fresh100g

Peppers, bell, green, raw, finely diced100g

Palm sugar (added for authentic sweetness)15g

Toasted sticky rice powder (khao khua) and aromatics (lime, fish sauce, herbs)1 serving

Instructions

Prepare the khao khua: In a dry skillet over medium heat, toast 1 tbsp of raw sticky rice until golden brown and fragrant. Grind into a coarse powder using a mortar and pestle.

In a small pot with a splash of water, cook the minced chicken breast until it turns opaque and just cooked through; do not overcook. Drain any excess liquid.

Remove from heat and immediately stir in the lime juice, fish sauce, and palm sugar. The residual heat will help dissolve the sugar and bloom the flavors.

Fold in the toasted rice powder, finely diced bell peppers, and a generous handful of fresh mint and cilantro. The rice powder will absorb the dressing and create a rich, nutty texture.

To serve, line a bowl with fresh baby spinach, mound the warm Larb Gai on top, and serve alongside the portion of cooked white rice. The contrast between the warm, spicy, and sour chicken and the cool, crisp greens is essential.