Chicken Larb Gai

Takes 30 minutes | Serves 4 |

Ingredients

450 g Ground chicken
120 g Cooked chicken skin, sliced
1 tablespoon Cooking oil
1 unit Juice of 1 lime
5 cm Lemongrass
2 tablespoons Khao khua (toasted rice powder)
2 tablespoons Fish sauce
2 cloves Garlic, minced
25 g Scallions, chopped
25 g Cilantro, chopped
25 g Spearmint, chopped
2 unit Thai chilis, chopped
1 tablespoon Crushed dried chili

Steps

Preparation

• Prepare the scallions, cilantro, spearmint, garlic, and Thai chilis by mincing the scallions, cilantro, spearmint, and garlic. Chop the Thai chilis.
• In a pan over medium-high heat, heat the cooking oil. Once hot, add the ground chicken and cook, making sure to break it apart in the pan.
• Add the fish sauce to the pan and continue to cook, ensuring the meat is well separated.
• Once the chicken is fully cooked, remove from heat and further break it up as needed.
• While the chicken is still warm, add the lime juice directly into the skillet.
• Stir in the khao khua (toasted rice powder) thoroughly. Mix in the dried, crushed chili for spice.
• Combine the chicken skin and the rest of the herbs, mixing well to distribute flavors evenly.
• *You can choose from a variety of meats, with chicken, beef, and pork being the most favored options.