Larp (larb gai, Thai/Laos chicken salad)
Unlike any American chicken salad, larp is full of fresh, Asian flavors.
Servings: 3 or more, depending how served
Calories: 253kcal
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Ingredients
- 2 tablespoon rice sticky or long grain
- 1 lb chicken breast
- 1 ½ limes
- ¼ cup chicken stock
- 2 shallots or ½ red onion
- 4 cloves garlic
- 1 handful arugula rocket, large
- ¾ oz cilantro/coriander (¾oz is 1 small box)
- 3 tablespoon lemongrass (3tbsp of puree of finely shredded and chopped fresh stems, about 2-3 stems)
- ½ teaspoon chili powder or more, to taste
- 1 teaspoon fish sauce
- ¼ teaspoon salt
Instructions
- Put the uncooked rice in a dry skillet and toast until gently golden brown, moving round a bit now and then so that it cooks evenly. Once toasted, grind as fine as you can to a flour with a pestle and mortar or spice grinder. You can do this ahead of time, and in larger quantities as suits.
- Trim the chicken of any fat then mince it - I find the easiest is to chop it into slices, then dice and chop further.
- Put the chicken, the juice of ½ lime and the stock in a hot wok or skillet/frying pan and cook until all of the liquid is absorbed, stirring regularly.
- Meanwhile, dice the shallot/onion small, finely dice the the garlic, chop up the arugula/rocket, cilantro/coriander (can just chop off the stems below the lower leaves and chop the rest) and dice the white part of the lemongrass finely if using fresh.
- Mix the cooked chicken with the shallot/onion, garlic, arugula, cilantro, lemongrass, chili powder, fish sauce, salt and the juice and zest of a lime. Stir in the toasted rice flour and serve.
Video
Nutrition
Calories: 253kcal | Carbohydrates: 18g | Protein: 34g | Fat: 4g | Cholesterol: 97mg | Sodium: 571mg | Potassium: 782mg | Fiber: 2g | Sugar: 2g | Vitamin A: 815IU | Vitamin C: 17.1mg | Calcium: 47mg | Iron: 1.8mg
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