LAAB SEASONING RECIPES

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BASIC CHICKEN LARB (LARB GAI) RECIPE | BON APPÉTIT



Basic Chicken Larb (Larb Gai) Recipe | Bon Appétit image

Your most essential larb recipe: a spicy minced meat meant to be eaten with your hands along with herbs, sticky rice, and various vegetables.

Provided by Kris Yenbamroong

Yield 4 servings

Number Of Ingredients 17

2 cups dried Thai bird’s eye chiles, pulla chiles, or chiles de árbol, stemmed
1 cup uncooked glutinous rice or jasmine rice
1 ¼-inch piece fresh galangal, cut into thin coins
1 tablespoon thinly sliced lemongrass
2 kaffir lime leaves
¾ pound ground chicken
3 tablespoons fish sauce
1 teaspoon sugar
½ cup thinly sliced (root to stem) red onion or shallots
¼ cup thinly sliced green onions
12 mint leaves, torn
½ cup coarsely chopped cilantro leaves with tender stems
2 tablespoons fresh lime juice
2 small wedges green cabbage
½ cucumber, peeled lengthwise in striped segments, cut crosswise into ½-inch slices
16 green beans, trimmed
Sticky rice (for serving)

Steps:

  • Roast chiles in a dry wok over medium-low heat, stirring occasionally, until they turn a deep, dark crimson (almost brown) and give off a sweet and earthy smell (not burnt). The process shouldn’t take more than 10 minutes, but it pays to be vigilant in making sure they toast evenly and slowly.
  • Remove from heat and let sit until cool enough to handle. Transfer to a food processor, blender, or spice grinder and grind until slightly finer than the crushed red pepper you’d find at a pizza shop. Be careful not to breathe in any chile dust when you remove the lid.
  • Do Ahead: Chile powder can be made 3 months ahead. Store in a sealed container in a cool, dry place.
  • Cook rice in a dry wok over medium heat, stirring occasionally at first, then more frequently as it browns. Once you smell the toasting rice, stir in galangal, lemongrass, and lime leaves. Continue to cook until rice develops a deep amber-golden hue, about the same color as brown rice, 15–20 minutes. Let cool.
  • Transfer rice mixture to a food processor or spice grinder and pulse until mixture is the consistency of granulated sugar.
  • Do Ahead: Rice powder can be made 1 month ahead. Store in an airtight container in a cool, dry place.
  • Place chicken in a small saucepan and cover with water. Cook over medium heat, stirring, until chicken is opaque but still soft. Using a spatula or spoon, break meat into small clumps. Drain off water, then stir in fish sauce and sugar until sugar is dissolved. Let cool.
  • Add seasonings, in this order, giving a quick toss after each addition: 1½ Tbsp. Roasted Chile Powder, red onion, green onions, mint, cilantro, and lime juice. Once you’re ready to serve, add 1 Tbsp. Toasted Rice Powder at the last moment. Serve with green cabbage, sliced cucumber, raw green beans, and sticky rice alongside.

LARB GAI RECIPE: HOW TO MAKE IT



Larb Gai Recipe: How to Make It image

Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with rice. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 14

1 pound ground chicken
2 tablespoons canola oil
2 shallots, thinly sliced
2 green or red fresh chiles, seeded and chopped
2 garlic cloves, minced
2 tablespoons lime juice
3 tablespoons fish sauce
1 tablespoon sweet chili sauce
2 teaspoons brown sugar
1 to 2 teaspoons Sriracha chili sauce
1/4 cup fresh cilantro leaves
2 tablespoons minced fresh mint
Hot cooked sticky rice
Boston lettuce leaves, optional

Steps:

  • In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer.
    Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.

Nutrition Facts : Calories 262 calories, FatContent 16g fat (3g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 1211mg sodium, CarbohydrateContent 10g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 20g protein.

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