Batch and prep · Thai
Chicken Larb with Sticky Rice
Lime, chili and fresh herbs tossed with minced chicken.
Larb is the Lao and Thai salad of minced meat dressed with lime, fish sauce, chili and a shower of herbs, with toasted rice powder for a nutty crunch. Sticky rice is the traditional partner; a quick soak and steam gets it chewy and tender. Eat it with lettuce leaves and your hands.
Ingredients
For 4 plates.
Sticky rice
- 1 cup glutinous (sweet) rice
Toasted rice powder
- 2 tablespoons glutinous rice, for toasting
Larb
- 2 lb ground chicken
- 1/4 cup water
- 1 1/2 tablespoons fish sauce
- 1/4 cup fresh lime juice
- 1 teaspoon red pepper flakes
- 2 shallots, thinly sliced
- 3 scallions, sliced
- 1/4 cup chopped fresh mint
- 1/2 cup chopped fresh cilantro
To serve
- 1 head butter lettuce, leaves separated
- 1 English cucumber, sliced
- 1 lime, cut into wedges
Method
Rinse the glutinous rice and soak it in warm water for 20 minutes.
Meanwhile, toast the 2 tablespoons of rice in a dry skillet over medium heat for 5 minutes until deep golden, then grind it in a mortar or spice grinder.
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Tips
- Toast the rice for the powder until it's deep golden; it should smell like popcorn.
- Add the herbs right before serving so they stay bright.
Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.
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