Ingredients:

  • 1 lb (450 g) Ground Chicken (mince)
  • 1 Tbsp (15 ml) Neutral Cooking Oil (e.g., groundnut/canola)
  • 2 medium Shallots, thinly sliced
  • 2 cloves Fresh Garlic, minced
  • 1-2 Bird's Eye Chilli, finely sliced (optional)
  • 3 Tbsp (45 ml) Fresh Lime Juice
  • 3 Tbsp (45 ml) Fish Sauce (Nam Pla)
  • 1 tsp (5 ml) Brown Sugar or Honey
  • 1/2 tsp (2.5 ml) Dried Chilli Flakes or Powder
  • 1 Tbsp (15 ml) Water or Chicken Stock (optional)
  • 2 Tbsp (30 ml) Toasted Rice Powder (Khao Khua)
  • 1/2 cup Fresh Mint Leaves, roughly chopped
  • 1/2 cup Fresh Coriander (Cilantro) Leaves, chopped
  • 2 stalks Spring Onions (Scallions), sliced thin
  • 2 cups Cooked Jasmine Rice or Sticky Rice (for serving)
  • 1 head Little Gem or Butter Lettuce leaves (for serving)

Instructions:

  1. Start the Rice: If using quick-cook rice pouches, heat them according to instructions now. If using fresh rice, ensure it is cooked and kept warm beforehand.
  2. Prepare Aromatics & Herbs: Slice the shallots, mince the garlic, and thinly slice the chilli (if using). Roughly chop the mint and coriander. Separate and wash the lettuce leaves.
  3. Mix the Dressing: In a small bowl, whisk together the lime juice, fish sauce, brown sugar or honey, chilli flakes, and water/stock until the sugar is dissolved. Set aside.
  4. Heat the Pan: Place a large wok or frying pan over high heat until smoking hot. Add the neutral oil.
  5. Sauté Aromatics: Add the sliced shallots and chilli (if using) and sauté for 30 seconds until fragrant but not browned.
  6. Cook the Chicken: Add the ground chicken to the pan. Break it up immediately with a spatula. Cook quickly, stirring constantly, until the meat is fully opaque and lightly browned (approx. 3–4 minutes). Ensure there are no pink areas.
  7. Add Garlic: Stir in the minced garlic and cook for 30 seconds more, until fragrant. Turn off the heat.
  8. Combine Larb: Remove the pan from the heat immediately. Pour the prepared dressing mixture over the hot chicken and stir well to combine thoroughly.
  9. Add Final Flavours & Serve: Stir in the Toasted Rice Powder, the chopped spring onions, and three-quarters of the fresh mint and coriander. Taste and adjust seasoning. Spoon the warm Larb mixture immediately into the lettuce cups or over the prepared warm rice. Garnish generously with the remaining fresh mint and coriander.