Ingredients
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1/4
-
2
-
2
-
4
-
2
-
2
-
4
-
1/4
-
1
-
1
-
3
-
2
-
1/4
-
-
Directions
Larb – Laotian Chicken Mince, A Vietnamese friend taught me how to make this dish that originates from Laos and Cambodia If you can’t find galangal, substitute fresh ginger and squirt of lime juice Pre-ground chicken, turkey or pork may be used instead of the chicken thigh meat Serve with sticky rice or in lettuce cups , This was lovely I had some dried galangal which I just didn’t soak long enough, so grated it a bit then gave up and used some ginger instead Used chicken mince bought, but otherwise made as written I loved the smell of the ground rice I didn’t get a soggy breading flavour, but it was a little gritty Still tasted great I served in a lettuce cup on rice and all diners enjoyed the meal
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Steps
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1
Done
|
Preheat an Oven to 350f (175c). Spread the Rice Onto a Baking Sheet. |
|
2
Done
|
Bake the Rice in the Preheated Oven Until Golden, About 15 Minutes. Remove and Allow to Cool. Once Cooled, Grind Into a Fine Powder With a Spice Grinder. Meanwhile, Grind the Chicken Thigh Meat in a Food Processor Until Finely Ground; Set Aside. |
|
3
Done
|
Heat the Peanut Oil in a Wok or Large Skillet Over Medium Heat. Stir in the Garlic, Galangal, Chile Peppers, and Green Onions; Cook and Stir Until the Garlic Softens, About 3 Minutes. Add the Ground Chicken Thigh Meat, and Cook, Stirring Constantly to Break Up Lumps, Until the Meat Is No Longer Pink, About 5 Minutes. Season With Fish Sauce, Shrimp Paste, and Sugar. Reduce Heat to Medium-Low, and Simmer Until the Excess Liquid Has Evaporated, About 5 Minutes More. Stir in the Ground Rice, Mint, Basil, and Lime Juice to Serve. |
