Chicken larb

Ingredients

• 350 g chicken breast
• 1 tbsp vegetable oil
• 2 red eschallots, thinly sliced
• 3 limes, juiced
• 2 tbsp fish sauce
• 2 tbsp toasted rice, ground to a powder in a mortar and pestle
• 1 cup mint leaves, sliced
• 1 cup Vietnamese mint leaves, sliced
• 1 cup coriander leaves
• 1 head baby cos lettuce, separated into leaves
• 1 large red chilli, thinly sliced on angle
• 1 tbsp fried shallots

Instructions

1. Use a cleaver, or a large, heavy knife to roughly chop the chicken breast to a thick, minced consistency. Heat the vegetable oil in a medium pan over medium heat, then add the mince to the pan with 1 tbsp water and cook, stirring, for 3-5 minutes, or until the chicken is just cooked, taking care not to brown the mince. Transfer mince to a fine mesh strainer or colander to drain of any excess liquid into the sink.
2. Place the chicken mince into a medium mixing bowl with the eschallots, lime juice, fish sauce and toss well to combine. Add the toasted rice powder and herbs and toss well to combine. Season to taste with fish sauce or lime juice, as you like.
3. Serve the chicken larb in a shallow serving dish with the baby cos lettuce leaves. To eat, spoon the larb into the lettuce leaves, top with chilli and a sprinkle of fried shallots and serve.

Note

• The chicken used in this recipe is a lean variety, in the traditional Southeast Asian style, available at Aurum Poultry Co.

Photography by Jiwon Kim.

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