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Recipe Tags: Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Cambodian Laotian Main Dish Poultry Rice Asian Easy Chicken Food Processor Blender Stove Top Spicy Meat Chicken Thighs Legs Pasta Rice And Grains White Rice Long Grain Rice Taste Mood Savory Equipment Small Appliance 3 Steps Or Less

Larb Laotian Chicken Mince

A vietnamese friend taught me how to make this dish that originates from laos and cambodia. if you can't find galangal, substitute fresh ginger and squirt of lime juice. pre-ground chicken, turkey or pork may be used instead of the chicken thigh meat. serve with sticky rice or in lettuce cups.

Steps

Preheat an oven to 350f.
Spread the rice onto 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.

Ingredients

long grain white rice, boneless skinless chicken thighs, peanut oil, garlic cloves, galangal, red chili peppers, green onions, fish sauce, shrimp paste, white sugar, of fresh mint, fresh basil, lime juice