larb - laotian chicken mince

Ingredients

• Servings: 6
• 1/4 cup uncooked long grain white rice
• 2 pounds skinless, boneless chicken thighs, cut into chunks
• 2 tablespoons peanut oil
• 4 cloves garlic, minced
• 2 tablespoons minced galangal
• 2 small red chile peppers, seeded and finely chopped
• 4 green onions, finely chopped
• 1/4 cup fish sauce
• 1 tablespoon shrimp paste
• 1 tablespoon white sugar
• 3 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh basil
• 1/4 cup lime juice

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat an oven to 350 degrees f (175 degrees c). spread the rice a baking sheet.
• bake the rice in the preheated oven until golden, about 15 minutes. remove and allow to cool. once cooled, grind into a fine powder with a spice grinder. meanwhile, grind the chicken thigh meat in a food processor until finely ground; set aside.
• heat the peanut oil in a wok or large skillet over medium heat. stir in the garlic, galangal, chile peppers, and green onions; cook and stir until the garlic softens, about 3 minutes. add the ground chicken thigh meat, and cook, stirring constantly to break up lumps, until the meat is no longer pink, about 5 minutes. season with fish sauce, shrimp paste, and sugar. reduce heat to medium-low, and simmer until the excess liquid has evaporated, about 5 minutes more. stir in the ground rice, mint, basil, and lime juice to serve.