Chicken Larb, a Thai minced meat salad, is made with ground chicken and a boat-load of flavor-packed goodies. Goodies include: fish sauce, lime juice, garlic-chile sauce, honey, lemongrass, serrano, green onion, shallot, mint and cilantro.
Chicken Larb
Recipe Type: Dinner
Author:
Serves: 4
Lightly adapted from Epicurious.
Ingredients
- 2/3 cup fresh lime juice
- 1/3 cup fish sauce
- 1 tablespoon honey
- 2 teaspoons chile-garlic sauce (like Sambal Oelek or Sriracha)
- 3/4 cup chicken stock (preferably homemade)
- 1 1/2 pounds ground chicken
- 1 cup thinly sliced green onions
- 3/4 cup thinly sliced shallots
- 3 tablespoons minced lemongrass
- 1 tablespoon thinly sliced serrano chile
- 1/2 cup chopped cilantro leaves
- 1/3 cup chopped mint leaves
- Kosher salt
- 1 head of butter lettuce (the one with the root ball attached), separated into leaves
Instructions
- Whisk together lime juice, fish sauce, honey and chile-garlic sauce. Set aside.
- Warm chicken stock in a medium heavy-bottomed pot over medium heat until simmering. Add ground chicken and simmer until cooked through. As the chicken is cooking, stir occasionally to break up the meat. This should take 6 to 8 minutes.
- Add green onion, shallot, lemongrass and chiles, stirring to combine. Continue cooking until shallots turn translucent, stirring occasionally (about 4 minutes). Remove from the heat and drain off any liquid in the pot. I do this by clamping the lid on, then cracking it just a hair. I turn the entire pot over the sink and let the liquid drain out.
- Stir in lime juice-fish sauce mixture, cilantro and mint. Season to taste with kosher salt (not much is needed if any).
- Transfer mixture to a large bowl and serve beside a pile of lettuce leaves. Using a slotted spoon, scoop Chicken Larb on to the lettuce leaves and enjoy!
Chicken Larb is part of my Paleo Recipes: Week of March 18 article. Check it out here!