Larb Chicken Salad Food

LARB CHICKEN SALAD

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.

CHICKEN LARB RECIPE (THAI LARB GAI)

Steps:

• In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined.
• Heat a wok or large skillet over medium-high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring constantly for about 1 - 2 minutes or until the shallots become translucent. Don't let the garlic get brown.
• Add the ground chicken and cook, breaking it apart into smaller pieces with a wooden spoon for about 4 to 5 minutes or until the chicken is cooked through and no longer pink.
• Add the onions and scallions and toss for about 1-2 minutes. In this dish the onions and scallions get warmed up but don't get cooked until completely softened. If preferred cook them for about 4 minutes or until soft.
• Stir in the sauce. Toss to combine. NOTE: If using rice powder, sprinkle about a spoonful and toss. Add more if you prefer the mixture a bit thicker.
• Remove from the heat and add the fresh cilantro, mint and basil. Toss and taste. Add additional chilies(or chili flakes) for extra spiciness, additional fish sauce if you want the salad a bit saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need more tartness.
• Serve warm or at room temperature with sticky rice and your choice fresh vegetables and additional fresh herbs (optional).

FRIED CHICKEN LARB

Steps:

• For the dressing: In a small bowl, whisk together the lime juice, fish sauce, brown sugar, rice powder and chile powder until combined. Set aside.
• For the larb: In a large bowl, combine the chicken, scallions, onion, cilantro and mint, then slowly pour the dressing over the top while tossing. Mix gently but thoroughly. Taste and adjust any seasonings as needed. The larb should be tangy, salty and a little spicy (like me).

LARB GAI: THAI CHICKEN SALAD

Steps:

• Gather the ingredients.
• Combine all salad dressing ingredients together in a cup or bowl. Stir to dissolve sugar. Set aside.
• Combine all the cold salad ingredients in a large salad bowl (arugula/salad greens, mint, green onions, basil, red pepper, and cucumber).
• If using rice, see instructions below. Set aside.
• Place 1 to 2 tablespoons oil in a wok or frying pan over medium-high heat. Add the shallots, chicken, and lime leaf (if using).
• As you stir-fry, add the fish sauce. Also, add a little water if the pan becomes dry. Stir-fry until chicken is cooked-about 8 to 10 minutes.
• Transfer the hot chicken to the salad bowl with prepared salad ingredients. Pour over the dressing and toss well.
• Finally, add the chopped nuts or ground toasted rice.
• Taste test the salad, adding more fish sauce if you prefer it saltier or more flavorful. Add more dried crushed chile if you prefer it spicier. If too bitter, add a little more sugar.
• Garnish with more mint or basil leaves or with some edible flowers.
• Serve immediately while the chicken is still warm.
• Place uncooked rice in a dry wok or frying pan over medium-high heat. As rice heats up, shake the pan back and forth or stir with a spoon. After 6 to 8 minutes, the rice will turn a light golden brown and begin to pop (like popcorn).
• When it begins to pop, transfer to a coffee grinder or pestle and mortar. Grind down to a coarse powder. (A coffee grinder works well for this. Simply wipe out with a clean, dry cloth, then pour in your rice and grind. For pestle and mortar, use a firm, circular grinding motion.)
• Use in your recipe and enjoy.

LARB GAI - SPICY THAI CHICKEN SALAD

Steps:

• Heat nonstick skillet over medium heat, no oil necessary.
• Add chicken, stir until cooked through.
• Remove from heat, drain excess liquid.
• Add fish sauce and lime juice.
• Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste.
• Adjust seasoning to taste.
• Serve immediately over lettuce leaves or thinly sliced cabbage.
• Garnish with cilantro sprigs.

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

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.

LARB GAI - THAI CHICKEN SALAD

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.

LARB GAI

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.

LAAB GAI (TURKEY LAAB)

Steps:

• Stir the tamarind paste into the ground turkey in a large bowl and let stand for 15 minutes.
• Heat a medium pan to high heat and add the oil. When you see the first wisps of white smoke, saute the garlic and shallot until translucent, about 1 minute. Fold the turkey into the pan and stir-fry until the turkey is just cooked through, about 3 to 4 minutes.
• Reduce to low heat then stir in the sugar, lime juice, fish sauce, and chile powder and mix well. Adjust your flavors as necessary to your taste.
• Fold in the mint, onion, roasted rice powder and scallions until well combined. Serve with carrot sticks, long beans, lettuce and cabbage. Garnish the laab with more scallions, red onion and rice powder.

THAI CHICKEN LARB

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.