Larb Gai: Spicy Minced Chicken Salad

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 246
• Protein: 27 g
• Carbs: 11 g
• Fat: 10 g

Ingredients

• 500 g Ground chicken ( fresh )
• 2 tbsp White rice ( raw, for toasting )
• 4 tbsp Mineral water ( for cooking )
• 3 tbsp fish sauce ( fish sauce )
• 3 tbsp Lime juice ( freshly squeezed )
• 1 tsp White sugar ( to balance )
• 2 piece Thai chili ( finely minced )
• 2 piece Shallot ( finely sliced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 20 g Mint fresh ( leaves only )
• 20 g Fresh cilantro ( coarsely chopped )

Instructions

1. Toast the rice

   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. Cook the chicken

   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. Season while hot

   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. Fold in aromatics

   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.

Chef's tips

• 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.

Storage

Eat immediately. Herbs will wilt and rice will soften in the fridge.