Chicken Larb Recipe
Make Chicken Larb Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ground Chicken Larb
Method
Ground Chicken Larb
Prepare rice powder (if making from scratch)
If you don't have dry roasted rice powder, toast 1/3 cup uncooked jasmine or sticky rice in a dry skillet over medium heat, shaking often, until golden brown (5–8 minutes). Let cool, then grind to a coarse powder in a spice grinder or mortar and pestle. Measure 2 tablespoons for the recipe.
Cook aromatics and chicken
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the thinly sliced shallots and sauté for 1–2 minutes until translucent and just beginning to brown. Add the minced garlic and shredded kaffir lime leaf (if using) and cook 30 seconds until fragrant. Add the ground chicken, breaking it up with a spatula into small pieces. Cook, stirring often, until the chicken is fully cooked through and starting to brown in places, about 6–8 minutes.
Season the meat
Reduce heat to medium. Sprinkle the fish sauce, lime juice, and palm sugar evenly over the cooked chicken. Stir and cook for 1 minute to allow the flavors to meld. Taste and adjust: add more fish sauce for saltiness, more lime for brightness, or a touch more sugar if it tastes too sour.
Finish with dry and fresh ingredients
Remove the skillet from heat. Immediately sprinkle the dry roasted rice powder and dried chili flakes over the chicken and stir thoroughly to combine; the rice powder will thicken and give the larb its characteristic texture. Add the chopped cilantro, chopped mint, sliced scallions, and the very thinly sliced red onion/shallot. Toss gently to combine so the herbs wilt slightly but remain bright.
Assemble and serve
Transfer the larb to a serving bowl. Serve warm or at room temperature with butter lettuce or cabbage leaves, cucumber slices, and extra lime wedges. Offer additional dry roasted rice powder, chili flakes, and fish sauce at the table for guests to adjust seasoning.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat for 2–3 minutes or serve chilled as a salad; add a little fresh lime and herbs before serving to refresh flavors.