Lunch · Thai · 15 min
Larb Gai (Isaan Minced Chicken Salad with Toasted Rice Powder)
- Calories
- 562
- Protein
- 41g
- Carbs
- 60g
- Fat
- 18g
Ingredients
- 218.2 g ground chicken
- 2 tbsp lime juice
- 0.3 tbsp fish sauce
- 51.1 g palm sugar
- 1 tbsp sticky rice
- 44.9 g green bell pepper
- 0.25 cup fresh mint leaves
- 0.25 cup fresh cilantro
- 4 g shallots
- 36 g white rice
- 20 g spinach
Method
- 01In a dry skillet over medium heat, toast 1 tbsp raw sticky rice until golden brown and fragrant (about 5 minutes). Grind into a coarse khao khua powder using a mortar and pestle.
- 02In a small pot with 2 tbsp of water, simmer the minced ground chicken over medium-high heat, stirring constantly, until fully cooked and opaque, reaching an internal temperature of 165°F (74°C). Drain excess liquid if needed.
- 03Remove chicken from heat and immediately stir in lime juice, fish sauce, and palm sugar until dissolved.
- 04Fold in toasted rice powder, diced green bell pepper, sliced shallots, mint, and cilantro.
- 05Line a serving bowl with fresh spinach leaves, spoon warm chicken larb over top, and serve with cooked white rice.
Cook it with the whole plan around it
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