Best Larb Laotian Chicken Mince Recipes

LARB - LAOTIAN CHICKEN MINCE

Larb - Laotian Chicken Mince image

A Vietnamese friend taught me how to make this dish that originates from Laos and Cambodia. If you can't find galangal, substitute fresh ginger and a squirt of lime juice. Pre-ground chicken, turkey or pork may be used instead of the chicken thigh meat. Serve with sticky rice or in lettuce cups.

Provided by Baking Nana

Categories World Cuisine Recipes Asian

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

¼ cup uncooked long grain white rice
2 pounds skinless, boneless chicken thighs, cut into chunks
2 tablespoons peanut oil
4 cloves garlic, minced
2 tablespoons minced galangal
2 small red chile peppers, seeded and finely chopped
4 green onions, finely chopped
¼ cup fish sauce
1 tablespoon shrimp paste
1 tablespoon white sugar
3 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
¼ cup lime juice

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Spread the rice onto a baking sheet.
Bake the rice in the preheated oven until golden, about 15 minutes. Remove and allow to cool. Once cooled, grind into a fine powder with a spice grinder. Meanwhile, grind the chicken thigh meat in a food processor until finely ground; set aside.
Heat the peanut oil in a wok or large skillet over medium heat. Stir in the garlic, galangal, chile peppers, and green onions; cook and stir until the garlic softens, about 3 minutes. Add the ground chicken thigh meat, and cook, stirring constantly to break up lumps, until the meat is no longer pink, about 5 minutes. Season with fish sauce, shrimp paste, and sugar. Reduce heat to medium-low, and simmer until the excess liquid has evaporated, about 5 minutes more. Stir in the ground rice, mint, basil, and lime juice to serve.

Nutrition Facts : Calories 294.1 calories, Carbohydrate 12.3 g, Cholesterol 92.8 mg, Fat 14.6 g, Fiber 0.6 g, Protein 27.4 g, SaturatedFat 3.5 g, Sodium 811 mg, Sugar 3.2 g

LARB - LAOTIAN CHICKEN MINCE

Larb - Laotian Chicken Mince image

A Vietnamese friend taught me how to make this dish that originates from Laos and Cambodia. If you can't find galangal, substitute fresh ginger and squirt of lime juice. Pre-ground chicken, turkey or pork may be used instead of the chicken thigh meat. Serve with sticky rice or in lettuce cups.

Provided by ElizabethKnicely

Categories Chicken Thigh & Leg

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup uncooked long grain white rice
2 lbs boneless skinless chicken thighs, cut into chunks
2 tablespoons peanut oil
4 garlic cloves, minced
2 tablespoons minced galangal
2 small red chili peppers, seeded and finely chopped
4 green onions, finely chopped
1/4 cup fish sauce
1 tablespoon shrimp paste
1 tablespoon white sugar
3 tablespoons chopped of fresh mint
2 tablespoons chopped fresh basil
1/4 cup lime juice

Steps:

Preheat an oven to 350ºF (175ºC). Spread the rice onto a baking sheet.
Bake the rice in the preheated oven until golden, about 15 minutes. Remove and allow to cool. Once cooled, grind into a fine powder with a spice grinder. Meanwhile, grind the chicken thigh meat in a food processor until finely ground; set aside.
Heat the peanut oil in a wok or large skillet over medium heat. Stir in the garlic, galangal, chile peppers, and green onions; cook and stir until the garlic softens, about 3 minutes. Add the ground chicken thigh meat, and cook, stirring constantly to break up lumps, until the meat is no longer pink, about 5 minutes. Season with fish sauce, shrimp paste, and sugar. Reduce heat to medium-low, and simmer until the excess liquid has evaporated, about 5 minutes more. Stir in the ground rice, mint, basil, and lime juice to serve.