Larb Gai is such a tasty and healthy option for a quick and easy meal. In Thailand, Larb Gai is enjoyed with fresh veggies like lettuce, cucumbers and green beans and frequently paired with sticky rice. Traditionally, ground chicken is used and is prepared via boiling but it's a little more time consuming so I prefer to cook the chicken with a little oil in a wok instead. It tastes just as good and cuts the cooking time almost in half. If you're a fan of spicy, salty, and sour then this popular Thai appetizer is for you!
Ingredients (serves 4-6):
- 1 lb Ground Chicken or Chicken Breast (if you use chicken breast, it will need to be sliced into small, thin pieces)
- 1/3 cup of Shallots, thinly sliced (1 massive shallot or 2 smaller ones)
- 1/4 cup of fresh Mint, coarsely chopped
- 1/3 cup of fresh Cilantro, coarsely chopped
- 5 Thai Bird's Eye Chilies (or less, if you don't like spicy)
- 1 tbs of fresh Lemon Grass, diced
- 4 cloves of Garlic, minced
- 1 Lime, juiced
- 2 tbs Fish Sauce
- 1/2 tsp Roasted Glutinous Rice (you can buy this in an Asian store but if you can't find it, you can also make it yourself by frying up some uncooked rice - without oil - until it gets crispy and brown and then throw it in a blender until it becomes more grainy/powdery)
- Olive oil
- Salt & pepper, to taste
For the wrap:
- 1 head of Lettuce (I prefer Red Leaf Lettuce or any kind of the Butterhead Lettuces)
Directions:
Chop and slice up the above ingredients prior to the start of cooking.
1. On high heat, drizzle some olive oil into a skillet. Once the oil is hot, add the minced garlic and cook until garlic has slightly browned
2. Add the chicken to the skillet and cook until chicken is well done
3. Once the chicken is done, turn off the heat and transfer the chicken into a large mixing or serving bowl
4. Add in all the remaining fresh ingredients into the mixing bowl with the cooked chicken, mix well, then add all the sauces with the lime juice last
5. Spoon the Larb Chicken into each lettuce piece and BOOM!...Enjoy!!!
<<Main Picture Photo Credit: www.GrillingOutdoorRecipes.com>>
