Thai Chicken Larb

Larb gai [Photograph: Yvonne Ruperti]

Notes:

• Glutinous rice powder can be discovered in Thai markets. If unavailable, make your own with glutinous rice, which can be found in most Asian markets. To make the rice powder, toast the rice in a dry skillet over medium heat till nutty brown, about 8 minutes. Transfer to a mortar and pestle and grind up until fine, or grind in a spice mill, pulsing a few times up until carefully ground, however not quite a powder.
• If you select to utilize store-bought ground chicken, this meal can be on the table in less than 30 minutes.
• When grinding the chicken, take care not to over-pulse or you’ll wind up with chicken paste.
• The oil is not necessary for the success of the dish and can be left out if wanted.
• Do not leave out the ground toasted rice. It not only adds a nutty taste, however it also functions as a binder.
• Palm sugar can be substituted for the granulated sugar.
• The taste need to be a balance of hot, sour, salted, sweet. This can be changed individually at table side with extra fish sauce, lime juice, chili flakes, and sugar.

About the Author: Yvonne Ruperti is a food author, recipe designer, previous bakery owner, and author of The Complete Moron’s Guide To Easy Craftsmen Bread You can also view her culinary stylings on the America’s Test Kitchen area tv show. She presently lives in Singapore as a freelance author for Time Out Singapore. Have a look at her blog: shophousecook.com. Follow Yvonne on Twitter.

Ingredients

• For the larb:
• 24 ounces skinless boneless chicken breast (or pre-ground chicken breast, see note)
• 1/2 cup chicken stock
• 2 teaspoons vegetable oil
• 2 teaspoons granulated sugar, plus extra as preferred
• 1/4 teaspoon salt
• 6 big cloves garlic, minced (about 2 tablespoons)
• 4 to 6 tablespoons fresh juice from about 6 limes, plus additional as wanted
• 5 to 6 tablespoons fish sauce, plus extra as wanted
• 3/4 teaspoon dried red chili flakes (preferable Thai), plus extra as wanted
• 6 small shallots, peeled and sliced into thin rings (about 1 cup)
• 1 1/4 cups fresh mint leaves, sliced
• 1 1/4 cups fresh cilantro leaves, sliced
• 2 tablespoons toasted glutinous rice powder (see note)
• With the larb:
• 4 to 6 cups cooked rice, preferably glutinous
• additional fish sauce, lime wedges, chili flakes, sugar on the side
• 1 large heat iceberg lettuce or green leaf

Instructions

1. 1.

   Cut chicken of visible fat and cut into 1-inch cubes. Place in single layer on tray and freeze up until partially frozen, about 30 minutes. Working in 2 or 3 batches, pulse chicken in food processor until approximately ground into pieces the size of small peas; set aside.

2. 2.

   In a large 12- inch frying pan (or wok), heat the chicken stock over medium-high heat with the oil, sugar, and salt. Add the chicken and the garlic, and cook up until the chicken is just prepared through, stirring and separating the chicken, about 2 to 3 minutes. Stir in the lime juice, fish sauce, and chili flakes. Stir in the shallots, mint, and cilantro.

3. 3.

   Stir in the ground toasted rice.