Lao chicken larb

Be sure to buy skin-on chicken breast so that you can remove the skin, fry it until it's crisp, then mix it through the larb just before serving. This will deliver extra umami, richness and texture.

• serves

  2

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• 2 chicken breasts, skin on
• sea salt, to taste
• 2 tbsp vegetable oil
• 2 tbsp uncooked glutinous rice
• 1 tsp chilli powder, or to taste
• 1 tsp chilli flakes, or to taste
• 2 - 3 tbsp fish sauce
• 3 limes, juiced (about ¼ cup juice)
• 1 tsp caster sugar (optional)
• 1 red onion, peeled, halved and very thinly sliced
• 3 spring onions, finely sliced
• 2 lemongrass stalks, centre core only, finely sliced
• 2 makrut lime leaves, finely sliced
• 1 bird's eye chilli, sliced (optional)
• 1 cup (loosely packed) coriander leaves, plus extra to serve
• 1 baby cos lettuce, to serve
• 2 short cucumbers, chopped
• 6 snake beans, tailed, to serve

Resting time: 10 minutes

Instructions

1. Remove the skin from the chicken and season with a little salt. Heat the oil in a frying pan over high heat. Fry the chicken skin for about 10 minutes or until crisp. Remove and drain on paper towel, then coarsely chop.
2. Meanwhile, using two cleavers, roughly mince the chicken breast. Place the chicken in a large frying pan over high heat with 125 ml (½ cup) water and cook, stirring regularly for about 8 minutes or until the chicken is cooked through and the liquid has evaporated. Transfer to a large bowl and allow the chicken to cool until it stops steaming.
3. Place the uncooked rice in a dry frying pan over medium heat and cook, tossing occasionally for 10–15 minutes or until the rice begins to turn chalky white and light brown around the edges. Add the chilli powder and chilli flakes and toss in the pan for about 30 seconds or until the chilli is fragrant. Transfer the rice and chilli to a mortar and pestle and grind to a coarse powder.
4. To the warm chicken, add the fish sauce, lime juice, sugar (if using), red onion, spring onion, lemongrass, lime leaf, chilli, coriander and the rice and chilli powder mixture and toss to combine. Add the fried chicken skin and toss to coat well. Serve with coriander sprigs, lettuce, cucumber and beans.

 

Photography by Kitti Gould.

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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.

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