THAI LARB GAI (CHICKEN WITH LIME, CHILI AND FRESH HERBS)
Larb gai is a dish of browned ground chicken, mint, basil and red onions dressed with lime juice and ground red chiles that's popular in Laos and Isan, neighboring rural sections of Thailand. (The dish is sometimes spelled laab, lob or lop.) It's perfect hot weather food: spicy, crunchy and light, but rich in flavors and contrasts. Traditionally, this dish is made with a roasted rice powder that's prepared by toasting raw rice in a wok, then grounding it to a powder, but you can find premade roasted rice powder at Asian markets. Whatever you do, don't skip it - it adds a nuttiness that's essential to the authentic flavor of the dish.
Provided by Julia Moskin
Categories dinner, quick, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.
- To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.
- Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams
THAI CHICKEN LARB
Found this through Carnie Wilson, she calls it chicken larbito, although in Thai restaurants it's just called larb. Delicious! Enjoy on lettuce wraps or pieces of a cabbage wedge!
Provided by Cassandra Kimbler
Categories Main Dish Recipes Stir-Fry Chicken
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat. Add chicken. Cook and stir until chicken is broken into little pieces, about 5 minutes. Add red onion and scallions. Continue to cook and break up the chicken until browned, about 2 minutes. Add cilantro, mint, ginger, lemon grass, fish sauce, and red pepper flakes. Cook and stir until flavors blend, about 3 minutes more. Season with sea salt.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 6.2 g, Cholesterol 69.2 mg, Fat 3.8 g, Fiber 1.4 g, Protein 26.2 g, SaturatedFat 1 g, Sodium 594.8 mg, Sugar 1.7 g
LARB CHICKEN
Make and share this Larb Chicken recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Heat the oil over medium heat in wok and add the chicken; stir-fry until cooked through.
- 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.
- On a bed of lettuce leaves, arrange chicken mixture and garnish with mint and cilantro.
- Serve with steamed sticky rice or steamed jasmine rice, using small amounts of rice to pick up the larb.
LARB CHICKEN SALAD
Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.
Categories Salad Chicken Leafy Green Herb Onion Appetizer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Serves 6
Number Of Ingredients 14
Steps:
- Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
- Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
- Spoon into lettuce leaves; serve.
LARB GAI
Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with rice. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.
Nutrition Facts : Calories 262 calories, Fat 16g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 1211mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 20g protein.
LARB GAI - THAI CHICKEN SALAD
Occasionaly served warm in restaurants, I prefer the room temperature version. Use leftover roast chicken, or ready cooked barbecued chicken for convenience. You can find the ingredients in Thai or some oriental markets
Provided by Gillian Spence
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Grill or broil the chicken until just cooked through. Allow to cool and remove skin and bones. Chop the meat very finely. Use only the tender white portion of the lemon grass and cut into thin slices. Slice out the mid-ribs from the lime leaves and shred the leaf very finely.
- Put the chopped chicken meat in a bowl and mix with the chopped lemon grass, shredded lime leaf, roasted rice powder, cayenne, scallions, mint, red onion and cilantro. Combine fish sauce, lime juice and palm sugar. Pour over the chicken mixture and combine well.
- Serve with cabbage leaves and garnished with extra mint. To eat, pick up a cabbage leaf and "pinch" or roll up some chicken salad in it.
Nutrition Facts : Calories 87.9, Fat 3.4, SaturatedFat 1, Cholesterol 23.2, Sodium 731.4, Carbohydrate 6.3, Fiber 0.4, Sugar 4.2, Protein 8.3
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5/5 (2)Total Time 15 minsCategory DinnerCalories 201 per serving
- Heat the coconut oil over medium high heat. Add the ground chicken and cook for 6-8 minutes until no longer pink.
- Add the soy sauce, Asian garlic chili paste, brown sugar, and lime juice. Stir and taste, adding soy sauce or chili sauce if needed.
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- Heat a wok or medium size skillet over high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring for about 1 - 2 minutes or until the shallots become translucent.
- Add the ground chicken and cook for about 4 - 5 minutes or until the chicken is cooked through and no longer pink.
- Remove from the heat and add the scallions, onions and the Larb sauce. Toss to combine. Stir in the cilantro and mint.
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