Larb - Laotian Chicken Mince
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Recipe Summary 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 a 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.Ingredients | Thermomix Minced Pork Recipe¼ cup uncooked long grain white rice2 pounds skinless, boneless chicken thighs, cut into chunks2 tablespoons peanut oil4 cloves garlic, minced2 tablespoons minced galangal2 small red chile peppers, seeded and finely chopped4 green onions, finely chopped¼ cup fish sauce1 tablespoon shrimp paste1 tablespoon white sugar3 tablespoons chopped fresh mint2 tablespoons chopped fresh basil¼ cup lime juiceDirectionsPreheat an oven to 350 degrees F (175 degrees C). 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.Info | Thermomix Minced Pork Recipeprep: 15 mins cook: 30 mins additional: 15 mins total: 1 hr Servings: 6 Yield: 6 servings
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