Thai Spicy Ground Chicken and Toasted Rice, Larb Gai
Try this Thai Spicy Ground Chicken and Toasted Rice, Larb Gai recipe, or contribute your own.
Try this Thai Spicy Ground Chicken and Toasted Rice, Larb Gai recipe, or contribute your own.
- garnish
- lime juice
- ground chicken
- sliced shallot
- finely chopped spring onion
- chopped mint leaves
- roasted rice powder (khao koor)
- ground thai chile
- fish sauce (less to taste)
- always serve with a good portion of fresh cabbage and add green beans, parsley, sliced radish, cucumber, and coriander leaves if you like.
- Carbohydrate 0.998431770790883 g
- Cholesterol 48.16 mg
- Fat 4.65472057291631 g
- Fiber 0.496260409530874 g
- Protein 10.2132234374979 g
- Saturated Fat 1.30838520833329 g
- Serving Size 1 1 Person(s) (71g)
- Sodium 42.0063020833232 mg
- Sugar 0.502171361260008 g
- Trans Fat 0.416747682291511 g
- Calories 86 calories
Step-by-step
- You can make a more fancy lawb by adding beanthread noodles (see our recipe for larb woonsen).
- The spice mix is fairly simple but we have a ready-made larb spice package-- Click here if you're interested in our instant larb mix.
- On a recent trip to Bangkok we enjoyed it at a modern restaurant (shown below served with various sauces and over fish).
- The recipes are innovative and traditional at the same time.
- You can use ground chicken from the supermarket, or chicken ground in your food processor.
- Cook the chicken with 2 tablespoons lime juice in a pan over moderate heat.
- Stir until done.
- Transfer cooked chicken into medium mixing bowl.
- Add the remaining ingredients, and mix well.
- Taste and season as desired.
- You might want more or less ground chile and/or fish sauce, etc.
- Serve with fresh vegetables (as shown) and warm, freshly-steamed sticky rice (or if you prefer you can use Thai jasmine rice).
- Note: if you like chicken giblets, cut them up into small pieces and cook in boiling water.
- Drain then add to cooked ground chicken before you add the other ingredients.
- The usual way to eat this is to get a small ball of sticky rice in the fingers and use it to pick up a little lawb, then eat it with the raw veggies.
- You can also use a fork and spoon as a lot of Thais do.
- Garnish
- Always serve with a good portion of fresh cabbage, and add green beans, parsley, sliced radish, cucumber, & coriander leaves if you like.
How does toasted rice powder maintain its crunch once mixed into warm meat? Uncooked jasmine rice kernels require seven to ten minutes in a dry skillet over medium-low heat until they turn deep amber before being crushed with a mortar and pestle. Grinding the grains down to a coarse sand creates maximum surface area to absorb meat juices without dissolving entirely into mush.
Preparing this dish ahead of time requires careful separation of components. Cooked ground chicken keeps safely in a sealed glass container for up to three days at four degrees Celsius, but fresh herbs like mint and spring onion should be added only after reheating. Introducing delicate leaves too early causes them to wilt unappealingly into dark green sludge under residual heat.
Thermal management during reheating prevents the poultry from turning rubbery. Warm the cooked chicken gently in a skillet over low heat with a splash of water for two minutes rather than blasting it in a microwave. High microwave wattage tightens the protein strands instantly, squeezing out moisture and leaving the meat dry.
Kitchen space constraints demand minimal hardware here. A standard eight-inch skillet handles the rice toasting and meat cooking sequentially, eliminating the need for specialized woks or cast iron pans. Mortar and pestle work best for pulverizing the toasted grains, though a clean coffee grinder yields a consistent texture if manual crushing is impractical.
