Umami Recipes
Umami Recipes

Asian

CHICKEN LARB LARB GAI

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Ingredients

¾ pound ground chicken

3 tablespoons fish sauce

1 teaspoon sugar

1½ tablespoons Roasted Chile Powder → this page

½ cup thinly sliced (root to stem) red onion or shallots

¼ cup thinly sliced green onions

12 mint leaves, torn

½ cup roughly chopped cilantro, with stems 2 tablespoons lime juice

1 tablespoon Toasted Rice Powder → this page

Directions

Put the chicken in a small saucepan and cover with water, stirring over medium heat until the chicken is opaque but still soft. Use a spatula or spoon to break the meat up into small clumps. Drain off the water, then stir in the fish sauce and sugar until they're completely dissolved. Remove from the heat and let it cool

2. Once the chicken is cool, add the seasonings, in this order, giving a quick toss after each addition: the chile powder, red onion, green onions, mint, cilantro, and lime juice. Once you're ready to serve, add the rice powder at the last moment, then plate. Serve with green cabbage, sliced cucumber, raw green beans, and sticky rice on the side.

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