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Chicken Larb from Luang Prabang
Chicken Larb from Luang Prabang
"What is it about Asian salads that makes them so appealing? Is it the combination of sweet, sour, hot, and salty. Is it the citrus hit from the kaffir lime leaves and lime juice? Or is it the generous use of fresh herbs that just brings the whole salad to life? Many good supermarkets stock most of the required ingredients. But if you can, get yourself to an Asian supermarket, where you will surely find all of the ingredients. Find out why South East Asian salads are so refreshingly different with this classic dish so popular in Laos and Thailand."
Serves4 People
Preparation Time30 min
Cooking Time15 min
Ingredients
- 1 cup rice, glutinous (sticky)
- 4 slices galangal, thinly sliced
- 2 kaffir lime leaves, coarsely torn
- 1 lemongrass, thinly sliced
- 4 tablespoons chicken stock
- 2 tablespoons fish sauce
- 1 (1-pound) chicken, fillet
- 1 teaspoon salt, ground sea
- 2 tablespoons basil leaves, Thai-style if possible
- 1 clove garlic, finely chopped
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Make the roasted sticky rice powder. In a frying pan over low medium heat, dry roast the glutinous rice for 5 minutes, stirring constantly. The rice should be a pale yellow color. Add the remaining ingredients and continue to stir for 3 minutes or until golden brown. Allow to cool and then grind to a powder in a mortar and pestle.
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In the same frying pan over a medium heat, bring the stock and fish sauce to a boil and then add the finely chopped chicken. Toss for 3 to 4 minutes until the chicken is cooked and no longer pink.
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Transfer the chicken to a bowl and while still warm, add 1 1/2 tablespoons of the roasted sticky rice powder. Add the remaining ingredients. Stir to combine.
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Arrange on a serving platter. Serve with lettuce leaves, green beans, cucumber and sticky rice.
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