Chicken Larb
HB-5793 · Hand-built original · Thai
The minced-meat salad of the northeast: lime, mint, shallots and toasted rice powder.
ThaiSalad20 minServes 4211 kcalGluten-freeDairy-freeEgg-freeDiabetic
Main ingredient: chicken mince
Pairs well with: sticky rice, papaya salad, grilled meats
Servings:4quantities adjust to match
Ingredients
- 17¾ oz chicken mince
- 2 tbsp water
- 3 shallots, thinly sliced
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp toasted rice powder
- 1 tsp chilli flakes
- a handful of mint leaves
- 4 spring onions, sliced
- cabbage wedges and cucumber, to serve
- sticky rice, to serve
Method
- Heat the water in a wok or pan to a simmer. Add the chicken mince and poach for 4 minutes, breaking it up finely, until just cooked. Tip everything, with its cooking liquid, into a bowl.
- While the chicken is still warm, season it off the heat with the lime juice, fish sauce, chilli flakes and toasted rice powder.
- Fold in the shallots, spring onions and mint leaves.
- Serve at once with the cabbage wedges, cucumber and sticky rice.
Prep: 10 min · Cook: 10 min · Total: 20 min
Nutrition (per serving, where published)
211 kcalCalories
24.2 gProtein
9.6 gCarbs
9.4 gFat
2 gSaturates
1.6 gFibre
2.7 gSugars
666 mgSodium
103 mgCholesterol
565 mgPotassium
34 mgCalcium
1.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data