Minced Chicken Lettuce Cups (LARB GAI)
By Tested and perfected in the Sur la Table kitchen
Images
Serves
4 servings
Ingredients
1 large head butter lettuce
2 tablespoons uncooked Jasmine rice
12 ounces ground chicken
2 teaspoons peanut or vegetable oil
3 garlic cloves, minced
1/4 cup fresh lime juice
1 teaspoon grated palm sugar or light brown sugar
1 1/2 tablespoons fish sauce
2 to 3 Thai chiles, minced
1 shallot, thinly sliced
2 green onions, thinly sliced
1 tablespoon chopped fresh cilantro, plus more for garnish
1 tablespoon chopped fresh Thai basil, plus more for garnish
1/2 cup fresh mint leaves, finely chopped
Sea salt
1/4 cup roasted peanuts, finely chopped
2 tablespoons uncooked Jasmine rice
12 ounces ground chicken
2 teaspoons peanut or vegetable oil
3 garlic cloves, minced
1/4 cup fresh lime juice
1 teaspoon grated palm sugar or light brown sugar
1 1/2 tablespoons fish sauce
2 to 3 Thai chiles, minced
1 shallot, thinly sliced
2 green onions, thinly sliced
1 tablespoon chopped fresh cilantro, plus more for garnish
1 tablespoon chopped fresh Thai basil, plus more for garnish
1/2 cup fresh mint leaves, finely chopped
Sea salt
1/4 cup roasted peanuts, finely chopped
Procedure
Thai salad includes roasted and ground Jasmine rice, which adds a nutty flavor and great texture. Larb Gai is a well-balanced mix of the essential Thai flavors: hot, sour, salty, and sweet; adjust seasoning to your particular taste.
Separate lettuce leaves, discarding any that are bruised or damaged. Plunge leaves into a large bowl of cold water. Using kitchen shears or a paring knife, trim lettuce into hand-size cups. Dry upside down on a paper towel-lined baking sheet until ready to use.
To a wok or pan set over medium heat, add rice and dry roast until lightly browned and fragrant. Remove rice from the wok, cool slightly, and grind in a mortar and pestle or spice grinder to a fine powder; set aside.
To a wok set over medium-high heat, add oil. When oil is shimmering, add chicken and garlic and sauté until the chicken is no longer pink and is fully cooked through, using a wok spatula to break the chicken into small pieces. Remove from the heat and set aside to cool.
To a medium bowl, add the lime juice, sugar, and fish sauce; whisk to combine. Stir in the rice powder, minced chiles, shallot, green onions, and herbs. Finely mince chicken and garlic and combine with sauce and herbs. Taste and adjust seasoning with salt.
To serve: Arrange the minced chicken on a serving platter with the lettuce leaves on the side to use as cups for the chicken. Garnish with additional herbs and chopped peanuts.
Separate lettuce leaves, discarding any that are bruised or damaged. Plunge leaves into a large bowl of cold water. Using kitchen shears or a paring knife, trim lettuce into hand-size cups. Dry upside down on a paper towel-lined baking sheet until ready to use.
To a wok or pan set over medium heat, add rice and dry roast until lightly browned and fragrant. Remove rice from the wok, cool slightly, and grind in a mortar and pestle or spice grinder to a fine powder; set aside.
To a wok set over medium-high heat, add oil. When oil is shimmering, add chicken and garlic and sauté until the chicken is no longer pink and is fully cooked through, using a wok spatula to break the chicken into small pieces. Remove from the heat and set aside to cool.
To a medium bowl, add the lime juice, sugar, and fish sauce; whisk to combine. Stir in the rice powder, minced chiles, shallot, green onions, and herbs. Finely mince chicken and garlic and combine with sauce and herbs. Taste and adjust seasoning with salt.
To serve: Arrange the minced chicken on a serving platter with the lettuce leaves on the side to use as cups for the chicken. Garnish with additional herbs and chopped peanuts.
Minced Chicken Lettuce Cups (LARB GAI)
By Tested and perfected in the Sur la Table kitchen
Serves
4 servings
Ingredients
1 large head butter lettuce
2 tablespoons uncooked Jasmine rice
12 ounces ground chicken
2 teaspoons peanut or vegetable oil
3 garlic cloves, minced
1/4 cup fresh lime juice
1 teaspoon grated palm sugar or light brown sugar
1 1/2 tablespoons fish sauce
2 to 3 Thai chiles, minced
1 shallot, thinly sliced
2 green onions, thinly sliced
1 tablespoon chopped fresh cilantro, plus more for garnish
1 tablespoon chopped fresh Thai basil, plus more for garnish
1/2 cup fresh mint leaves, finely chopped
Sea salt
1/4 cup roasted peanuts, finely chopped
2 tablespoons uncooked Jasmine rice
12 ounces ground chicken
2 teaspoons peanut or vegetable oil
3 garlic cloves, minced
1/4 cup fresh lime juice
1 teaspoon grated palm sugar or light brown sugar
1 1/2 tablespoons fish sauce
2 to 3 Thai chiles, minced
1 shallot, thinly sliced
2 green onions, thinly sliced
1 tablespoon chopped fresh cilantro, plus more for garnish
1 tablespoon chopped fresh Thai basil, plus more for garnish
1/2 cup fresh mint leaves, finely chopped
Sea salt
1/4 cup roasted peanuts, finely chopped
Procedure
Thai salad includes roasted and ground Jasmine rice, which adds a nutty flavor and great texture. Larb Gai is a well-balanced mix of the essential Thai flavors: hot, sour, salty, and sweet; adjust seasoning to your particular taste.
Separate lettuce leaves, discarding any that are bruised or damaged. Plunge leaves into a large bowl of cold water. Using kitchen shears or a paring knife, trim lettuce into hand-size cups. Dry upside down on a paper towel-lined baking sheet until ready to use.
To a wok or pan set over medium heat, add rice and dry roast until lightly browned and fragrant. Remove rice from the wok, cool slightly, and grind in a mortar and pestle or spice grinder to a fine powder; set aside.
To a wok set over medium-high heat, add oil. When oil is shimmering, add chicken and garlic and sauté until the chicken is no longer pink and is fully cooked through, using a wok spatula to break the chicken into small pieces. Remove from the heat and set aside to cool.
To a medium bowl, add the lime juice, sugar, and fish sauce; whisk to combine. Stir in the rice powder, minced chiles, shallot, green onions, and herbs. Finely mince chicken and garlic and combine with sauce and herbs. Taste and adjust seasoning with salt.
To serve: Arrange the minced chicken on a serving platter with the lettuce leaves on the side to use as cups for the chicken. Garnish with additional herbs and chopped peanuts.
Separate lettuce leaves, discarding any that are bruised or damaged. Plunge leaves into a large bowl of cold water. Using kitchen shears or a paring knife, trim lettuce into hand-size cups. Dry upside down on a paper towel-lined baking sheet until ready to use.
To a wok or pan set over medium heat, add rice and dry roast until lightly browned and fragrant. Remove rice from the wok, cool slightly, and grind in a mortar and pestle or spice grinder to a fine powder; set aside.
To a wok set over medium-high heat, add oil. When oil is shimmering, add chicken and garlic and sauté until the chicken is no longer pink and is fully cooked through, using a wok spatula to break the chicken into small pieces. Remove from the heat and set aside to cool.
To a medium bowl, add the lime juice, sugar, and fish sauce; whisk to combine. Stir in the rice powder, minced chiles, shallot, green onions, and herbs. Finely mince chicken and garlic and combine with sauce and herbs. Taste and adjust seasoning with salt.
To serve: Arrange the minced chicken on a serving platter with the lettuce leaves on the side to use as cups for the chicken. Garnish with additional herbs and chopped peanuts.