Name: Chicken larb
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon long grain rice; 1 large lime, juiced; 1 1/2 tablespoon fish sauce; 1 teaspoon sugar; 1 lemongrass stalk, finely chopped; 2 birdseye chillies, finely chopped; 2 clove garlic, crushed; 600 gram lean chicken mince; 2 eschalots, thinly sliced; 1/2 cup coriander, plus extra to garnish; 1/2 cup mint, plus extra to garnish; green cabbage, cut into chunks

Ingredients

2 tablespoon long grain rice

1 large lime, juiced

1 1/2 tablespoon fish sauce

1 teaspoon sugar

1 lemongrass stalk, finely chopped

2 birdseye chillies, finely chopped

2 clove garlic, crushed

600 gram lean chicken mince

2 eschalots, thinly sliced

1/2 cup coriander, plus extra to garnish

1/2 cup mint, plus extra to garnish

green cabbage, cut into chunks

Method

1.Heat a wok on low. Cook rice, stirring, for 5 minutes, until toasted and fragrant but not browned. Cool slightly. Grind in a spice grinder or mortar and pestle. Set aside.

2.Combine lime, fish sauce and sugar in a bowl.

3.Spray wok with cooking oil spray and heat on medium. Stir-fry lemongrass, chilli and garlic for 1 minute, until fragrant. Remove from wok.

4.Stir-fry mince for 7 minutes, stirring, until browned. Return lemongrass mixture to wok with lime juice mixture, eschalot and herbs. Toss to combine. Spoon over cabbage, sprinkle with ground rice, garnish with extra herbs and serve.