Larb Gai: Spicy Minced Chicken Salad
Ingredients
- 500 gGround chicken (fresh)
- 2 tbspWhite rice (raw, for toasting)
- 4 tbspMineral water (for cooking)
- 3 tbspfish sauce (fish sauce)
- 3 tbspLime juice (freshly squeezed)
- 1 tspWhite sugar (to balance)
- 2 pcThai chili (finely minced)
- 2 pcShallot (finely sliced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 20 gMint fresh (leaves only)
- 20 gFresh cilantro (coarsely chopped)
Method
Juicy minced chicken that crumbles on the palate, heightened by sharp lime acidity and chili heat. Fresh herbs provide a burst of freshness while toasted rice adds a unique nutty crunch.
- 1
In a dry pan over medium heat, add the white rice. Stir constantly until the grains turn golden brown and smell like popcorn or toasted hazelnuts. Coarsely crush in a mortar to get a gritty powder.
- 2
In the same pan, add mineral water and minced chicken. Break the meat apart with a spatula. Cook over medium heat until the chicken is white and the liquid is almost fully absorbed. The meat should remain moist and supple; do not brown it.
- 3
Off the heat, pour in the fish sauce, lime juice, and white sugar. Mix well so the sauce coats every piece of meat. Add the finely sliced Thai chili according to your heat tolerance.
- 4
Add the sliced shallots and spring onions. Fold in the mint and cilantro leaves. Finish by sprinkling the toasted rice powder, which will absorb excess juice and add texture.
Frequently asked questions
How do you get this dish right?
- Never brown the chicken; it must stay white and moist to absorb the dressing.
- Add the toasted rice at the very last second to keep its crunch.
- If you don't have a mortar, crush the toasted rice with the bottom of a heavy pan.
How long does this dish keep?
Eat immediately. Herbs will wilt and rice will soften in the fridge.
