Chicken Larb

Name: Chicken Larb
Total time: 30 min
Ingredients: 1 1/4 pounds white or dark meat chicken, finely minced with a knife; 1/2 cup long-grain rice; 2 tablespoons nam pla; 3 tablespoons fresh lime juice; 1 teaspoon sugar; 1/4 teaspoon crushed dried chili, or to taste; 4 to 6 romaine lettuce leaves; 1/2 cup sliced red onion; 1/4 cup minced scallions; 2 tablespoons cilantro

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Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

1 1/4 pounds white or dark meat chicken, finely minced with a knife
1/2 cup long-grain rice
2 tablespoons nam pla
3 tablespoons fresh lime juice
1 teaspoon sugar
1/4 teaspoon crushed dried chili, or to taste
4 to 6 romaine lettuce leaves
1/2 cup sliced red onion
1/4 cup minced scallions
2 tablespoons cilantro

Instructions

Put minced chicken in a pot with water to cover, and bring to a boil over high heat. Turn heat to low, and simmer a few minutes, stirring occasionally, until done. Meanwhile, put rice in a wok or skillet over high heat, and cook, stirring constantly, until it is evenly brown but not burned. Place in a grinder and grind to a powder.
In a bowl, combine chicken, rice powder, nam pla, lime juice, sugar, and chile; taste and adjust seasoning as necessary. Make a bed of romaine leaves on a platter and spoon chicken mixture into the middle. Top with remaining ingredients and serve.

– Recipe from The New York Times