Chicken Larb from Luang Prabang

May 29, 2017

Find out why South East Asian salads are so refreshingly different with this classic dish so popular in Laos and Thailand.

Roasted Sticky Rice Powder
1/2 cup rice, glutinous also known as sticky rice
4 slices galangal thinly sliced
2 kaffir lime leaves, fresh coarsely torn
1 stalk lemongrass thinly sliced
Chicken Larb
4 tbsp chicken stock
2 tbsp fish sauce
1 lb chicken, fillet
1/2 tsp salt, ground sea
2 tbsp basil leaves Thai-style if possible
1 clove garlic finely chopped
4 green (spring) onions finely chopped
3 tbsp shallots thinly sliced
2 tbsp cilantro (coriander) finely chopped
1 stalk lemongrass finely chopped
1/2 cup mint roughly chopped
3 tbsp lime juice
1 red chili, long Asian style optional, try 2 if you like warmer salads
1 tbsp galangal thinly sliced
1/2 tbsp palm sugar or brown sugar
1/2 tbsp fish sauce extra
To Accompany
lettuce leaves
beans, green
cucumber
sticky rice

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...
See the full directions on my site

Nutritions

Calories
470

Sodium
1273mg
53% DV

Fat
30g
46% DV

Protein
24g
48% DV

Carbs
5g
1% DV

Fiber
1g
7% DV

High-Fiber