Cherry & Dennis Helper Habitat
Thai Minced Chicken Larb
泰式青檸香草雞肉碎沙律
Recipe overview
Thai larb gai tosses cooked chopped chicken thigh with lime fish-sauce dressing, shallots, mint, coriander and toasted rice powder, served with crisp cabbage.
01
Ingredients
Main ingredients
- 500 g chicken thighs (skinless, boneless and finely chopped)
- 300 g Cabbage
Sauce
- 3 tbsp Fish sauce
- 3 piece limes
- 1 tsp sugar
- 2 tbsp water
Garnish
- 100 g shallots
- 30 g mint leaves
- 30 g coriander
- 2 tbsp toasted rice powder
02
Tools
- knife
- cutting board
- mixing bowl
- frying pan
- wooden spoon
- bowl
- measuring spoons
- timer
03
Steps
Step 1
Prepare cabbage and herbs
Wash and separate cabbage leaves; pick mint and coriander leaves.
Step 2
Slice shallots
Slice shallots into thin rings.
Step 3
Chop chicken
Finely chop boneless skinless chicken on a dedicated board.
Step 4
Mix dressing
Juice three limes and mix with 3 tbsp fish sauce and 1 tsp sugar.
Step 5
Start chicken
Put chicken and 2 tbsp water in a cold pan.
Step 6
Cook chicken
Cook 8 minutes over medium heat, breaking into fine crumbles.
Step 7
Check doneness
Cook 2 more minutes until no pink, clear juices and 71°C.
Step 8
Cool briefly
Rest cooked chicken in a clean bowl for 2 minutes.
Step 9
Add dressing
Toss warm chicken with all dressing.
Step 10
Add shallots and herbs
Fold in all shallots, mint and coriander.
Step 11
Add rice powder
Fold in 2 tbsp toasted rice powder.
Step 12
Serve
Serve with crisp cabbage leaves.
Common mistakes
- Large chicken lumps season unevenly.
- Adding herbs to very hot chicken darkens them.
Tips
Starting with water keeps the chicken finely crumbled.
Fold herbs in last for freshness.
