Larb Chicken Food

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LARB CHICKEN



Larb Chicken image

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

4 tablespoons vegetable oil
2 lbs ground chicken
1 stalk lemongrass
1/4 cup chopped green onion
1 red onion, finely sliced
1 teaspoon ground galangal
4 tablespoons fish sauce
1/4 cup fresh lime juice
2 -4 crushed dried red chilies (amount to taste)
2 tablespoons ground toasted rice (instructions below)
8 leaves iceberg lettuce
12 mint leaves
1/4 cup chopped fresh cilantro

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.

THAI CHICKEN LARB



Thai Chicken Larb image

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

1 pound ground chicken (preferably white meat)
1 red onion, halved and thinly sliced
¼ cup sliced scallions (mostly white parts)
1 lime, juiced
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped fresh mint
2 teaspoons minced fresh ginger
1 teaspoon lemongrass paste
1 teaspoon fish sauce, or more to taste
1 teaspoon red pepper flakes, or more to taste
1 teaspoon sea salt

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

CHICKEN LARB



Chicken Larb image

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pounds white or dark meat chicken, finely minced with a knife
1/2 cup long-grain rice
2 tablespoons nam pla
3 tablespoons fresh lime juice
1 teaspoon sugar
1/4 teaspoon crushed dried chili, or to taste
4 to 6 romaine lettuce leaves
1/2 cup sliced red onion
1/4 cup minced scallions
2 tablespoons cilantro

Steps:

  • Put minced chicken in a pot with water to cover, and bring to a boil over high heat. Turn heat to low, and simmer a few minutes, stirring occasionally, until done. Meanwhile put rice in a wok or skillet over high heat, and cook, stirring constantly, until it is evenly brown but not burned. Place in grinder and grind to a powder.
  • In a bowl, combine chicken, rice powder, nam pla, lime juice, sugar, and chile; taste and adjust seasoning as necessary. Make a bed of romaine leaves on a platter and spoon chicken mixture into middle. Top with remaining ingredients and serve.

Nutrition Facts : @context http, Calories 409, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 6 grams, Sodium 810 milligrams, Sugar 2 grams, TransFat 0 grams

LARB GAI



Larb Gai image

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

1 pound ground chicken
2 tablespoons canola oil
2 shallots, thinly sliced
2 green or red fresh chiles, seeded and chopped
2 garlic cloves, minced
2 tablespoons lime juice
3 tablespoons fish sauce
1 tablespoon sweet chili sauce
2 teaspoons brown sugar
1 to 2 teaspoons Sriracha chili sauce
1/4 cup fresh cilantro leaves
2 tablespoons minced fresh mint
Hot cooked sticky rice
Boston lettuce leaves, optional

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.

THAI LARB GAI (CHICKEN WITH LIME, CHILI AND FRESH HERBS)



Thai Larb Gai (Chicken With Lime, Chili and Fresh Herbs) image

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

1/4 cup raw sticky rice (see Note) or 2 tablespoons roasted rice powder (available at Asian markets)
16 ounces coarsely ground or finely chopped white- or dark-meat chicken (lean beef, such as sirloin, can be substituted)
1/2 teaspoon hot chile powder, preferably Thai or Lao
4 teaspoons fish sauce (nam pla)
5 teaspoons freshly squeezed lime juice
1/4 cup slivered red onions
2 tablespoons chopped cilantro
2 tablespoons sliced scallions
10 whole mint leaves, more for serving
Lettuce leaves
cucumber spears, for serving
4 cups cooked sticky or jasmine rice, for serving

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

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Top Asked Questions

What is chicken larb?
The version featured here is chicken larb or larb gai. As mentioned earlier, the meat in a larb recipe may be raw or cooked. As in many Thai and Southeast Asian dishes in general like Vietnamese summer rolls, fresh herbs such as mint or cilantro are an important component of larb.
What is larb and how do you eat it?
Eat it with: Larb is a Thai Isaan dish, normally eaten along with a side of Thai green papaya salad (som tam) and a plate of steamed Thai sticky rice. Like I mention in all my Thai recipes, Thai food is very much a taste-test based cuisine. So please use the ingredients listed in this larb recipe as a guide, but not as exact instruction.
How do you make chicken larbito?
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! 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.
What is a larb salad made of?
Larb is a delicious Thai and Laotian salad composed of ground meat, lime juice, fish sauce, shallots, herbs, chili powder and toasted ground sticky rice. In a dry skillet, toast the rice over medium heat for about 10 to 15 minutes. Stir regularly so the rice turns light brown and not brown.

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