Ingredients
-
4
-
2
-
1
-
1/4
-
1
-
1
-
4
-
1/4
-
2 - 4
-
2
-
8
-
12
-
1/4
-
-
Directions
Larb Chicken, This Thai dish makes a great appetizer, in smaller portions , I put 3 because I haven’t tried yet but I see NO directions for the Lemongrass: 1 stalk ???? That’s it?, This is my standard go-to in Thai restaurants, and I make my own version at home This is absolutely delicious! The fish sauce, lemongrass and roasted rice powder are essential to give it the right flavor balance I add a little thai basil or cilantro at times and I serve it with cabbage instead of lettuce I eat it hot and cold and use steamed white rice when there is extra juice, because I am just weird like that–I am a larb addict Thanks for the wonderful recipe!
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Steps
|
1
Done
|
To Make Toasted Rice, Place Rice in a Dry Hot Wok; Swirl Until Golden Brown, Allow to Cool, Then Grind in a Mortar& Pestle or Spice Mill. |
|
2
Done
|
Heat the Oil Over Medium Heat in Wok and Add the Chicken; Stir-Fry Until Cooked Through. |
|
3
Done
|
Drain Chicken and Place in Mixing Bowl, Adding Lemongrass, Green Onion, Red Onion, Galangal, Fish Sauce, Lime Juice, Chiles, and Ground Rice; Mix Well and Set Aside. |
|
4
Done
|
on a Bed of Lettuce Leaves, Arrange Chicken Mixture and Garnish With Mint and Cilantro. |
|
5
Done
|
Serve With Steamed Sticky Rice or Steamed Jasmine Rice, Using Small Amounts of Rice to Pick Up the Larb. |
