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

Chicken larb

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Serves 4

Prep

10M

Cook

15M

Total

25M

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.

Ground rice is a traditional thai salad ingredient, adding texture and flavour. You can buy it from health food shops.
Note

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