Chicken larb

I love making this chicken larb in summer as it's refreshingly packed with vibrant spices and fragrant herbs. With only a handful of ingredients, it's simple to whip up.

Credit: Jiwon Kim

• serves

  2

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

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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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Feeling Fresh

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG