The first stage in making Laos Larb Chicken Mince Recipe is preparing the chicken, which entails picking out a good bird and cleaning it well. Using fresh, high-quality ground chicken will give your meal a robust flavor and the texture you want. The ground chicken should be a combination of both lean and fat for optimal taste and texture.
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Laotian Larb chicken mince recipe relies heavily on a balance of different textures. Fresh herbs and vegetables, among other things, are added to the meal to help accomplish this. They not only give a splash of color, but also a welcome change in texture to the meal. It is crucial to add these ingredients at the correct moment in the cooking process to keep their natural nutrients and tastes intact.
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You may prepare and serve Laos Larb Chicken Mince Recipe in a number of different ways. It goes well with sticky rice, lettuce leaves for wrapping, or a raw vegetable salad, although they aren’t necessary. The dish may be served at a variety of events, from relaxed family dinners to formal dinner parties.
How To Make Our Laos Larb Chicken Mince Recipe
Ingredients (8 Servings)
2 lbs. ground chicken
2 tbsp Jasmine rice
2 tbsp. vegetable oil
2 shallots, finely chopped
1 garlic clove (very finely chopped)
2 stalks lemongrass, white part only, minced
1 tsp. salt
1 tsp. palm sugar
1 tbsp. fish sauce
2 tbsp. lime juice
1/2 cup chopped cilantro
1/2 cup chopped mint leaves
1/4 cup sliced scallions
1/4 cup toasted rice powder
1 head of lettuce, leaves separated
Thai chili peppers (optional)
Instructions
1. Heat a large skillet or wok over medium heat and add the vegetable oil.
a. Place the skillet or wok on the stovetop and turn the heat to medium.
b. Add the vegetable oil to the skillet or wok.
2. Add the finely chopped shallots, minced lemongrass, and finely chopped garlic to the skillet or wok.
a. Finely chop the shallots.
b. Mince the white part of the lemongrass stalks.
c. Finely chop the garlic clove.
d. Add the shallots to the skillet or wok.
e. Add the minced lemongrass to the skillet or wok.
f. Add the finely chopped garlic to the skillet or wok.
3. Sauté the shallots, lemongrass, and garlic until fragrant and lightly golden.
a. Stir the ingredients in the skillet or wok continuously.
b. Continue sautéing until the shallots, lemongrass, and garlic become fragrant.
c. Monitor the color of the ingredients and remove them from heat once they turn lightly golden.
4. Add the ground chicken to the skillet or wok and break it up with a spatula.
a. Place the ground chicken in the skillet or wok.
b. Use a spatula to break up the chicken into smaller pieces.
5. Cook the ground chicken until it is no longer pink and is fully cooked.
a. Continuously stir and flip the chicken to ensure even cooking.
b. Check the color of the chicken to determine if it is no longer pink.
c. Use a meat thermometer to confirm that the internal temperature of the chicken reaches 165°F (74°C) to ensure it is fully cooked.
6. While the chicken is cooking, rinse the Jasmine rice under cold water and drain.
a. Measure 2 tablespoons of Jasmine rice.
b. Place the rice in a fine-mesh sieve or colander.
c. Rinse the rice under cold running water, gently stirring it with your fingers.
d. Drain the rinsed rice well to remove excess water.
7. Once the ground chicken is cooked, add the drained Jasmine rice to the skillet or wok.
a. Sprinkle the drained Jasmine rice evenly over the cooked chicken.
b. Mix the rice into the chicken using a spatula or wooden spoon.
8. Season the chicken and rice mixture with salt, palm sugar, and fish sauce.
a. Measure 1 teaspoon of salt and sprinkle it over the mixture.
b. Measure 1 teaspoon of palm sugar and add it to the skillet or wok.
c. Measure 1 tablespoon of fish sauce and pour it over the mixture.
d. Use the spatula or wooden spoon to mix and distribute the seasonings evenly.
9. Add the chopped cilantro, chopped mint leaves, sliced scallions, and toasted rice powder to the skillet or wok.
a. Measure 1/2 cup of chopped cilantro.
b. Measure 1/2 cup of chopped mint leaves.
c. Measure 1/4 cup of sliced scallions.
d. Measure 1/4 cup of toasted rice powder.
e. Sprinkle the chopped cilantro, chopped mint leaves, sliced scallions, and toasted rice powder evenly over the chicken and rice mixture.
f. Gently mix all the ingredients together using the spatula or wooden spoon.
10. Remove the skillet or wok from the heat and drizzle the lime juice over the mixture.
a. Take the skillet or wok off the stove and place it on a heat-resistant surface.
b. Squeeze the juice of 2 tablespoons of lime over the mixture in the skillet or wok.
11. Stir the mixture well to incorporate the lime juice and distribute the flavors.
a. Use the spatula or wooden spoon to thoroughly mix the lime juice into the mixture.
b. Ensure that the flavors are evenly distributed throughout the dish.
12. Prepare a platter or serving dish by lining it with lettuce leaves.
a. Select a platter or serving dish for presentation.
b. Separate the leaves from the head of lettuce.
c. Arrange the lettuce leaves on the platter or serving dish, creating a bed for the chicken and rice mixture.
13. Transfer the cooked chicken and rice mixture onto the lettuce-lined platter or serving dish.
a. Scoop the chicken and rice mixture from the skillet or wok.
b. Gently place the mixture onto the bed of lettuce leaves on the platter or serving dish.
14. Garnish the dish with additional chopped cilantro, mint leaves, and sliced Thai chili peppers (if desired).
a. Sprinkle a small amount of chopped cilantro over the chicken and rice mixture.
b. Add a few whole mint leaves for an additional garnish.
c. Optionally, slice Thai chili peppers and scatter them over the dish to add a spicy kick.
15. Serve the Laotian chicken larb immediately as a main course or as part of a family-style meal.
a. Bring the platter or serving dish to the dining table.
b. Allow everyone to serve themselves or portion the dish onto individual plates.
c. Enjoy the flavorful Laotian chicken larb as a delicious main course or alongside other dishes.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Pots, Pans, and Cooking Equipment Needed for the Laos Larb Chicken Mince Recipe
Large skillet or wok
Wooden spoon or spatula
Best Way to Store Leftovers From the Laos Larb Chicken Mince Recipe
Leftovers of Laos Larb Chicken Mince Recipe can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to let the mixture cool down before transferring it to a container. Reheat the leftovers in the microwave or in a skillet with a little bit of oil until heated through.
Tips and Tricks For Easier Creation
Use a food processor to mince the chicken quickly and easily
Make the dressing ahead of time and store it in the refrigerator until ready to use
Toast the rice in a dry skillet or wok over medium heat, stirring constantly to prevent burning
Add more or less chili flakes depending on your spice preference
Side Dishes and Desserts For the Laos Larb Chicken Mince Recipe
Sticky rice
Sliced cucumbers or other fresh vegetables
Lettuce leaves for wrapping the chicken mixture
Fresh herbs such as mint, cilantro, and Thai basil
How To Serve the Laos Larb Chicken Mince Recipe
Serve the Laos Larb Chicken Mince Recipe in a large bowl or platter with fresh herbs on top
Provide lettuce leaves for wrapping the chicken mixture, and sticky rice on the side
Sliced cucumbers or other fresh vegetables can also be served as a refreshing side dish
Dietary Substitutions For the Laos Larb Chicken Mince Recipe
1. Vegan Option: For the Laos Larb Chicken Mince Recipe
a. Substitute ground chicken with crumbled extra-firm tofu.
b. Use vegetable oil instead of palm oil.
c. Replace fish sauce with soy sauce or tamari.
d. Swap honey or maple syrup for palm sugar.
e. Use vegetable broth or mushroom broth instead of chicken broth.
f. Substitute lime juice with lemon juice.
g. Omit Thai chili peppers or replace them with a small amount of chili flakes for spice.
2. Gluten-Free Option:
a. Ensure the Jasmine rice is certified gluten-free.
b. Replace regular soy sauce with gluten-free soy sauce or tamari.
c. Use a gluten-free vegetable broth instead of chicken broth preparking the Laos Larb Chicken Mince Recipe.
d. Confirm the toasted rice powder is made from gluten-free rice.
e. Serve the dish with gluten-free lettuce wraps or gluten-free tortilla wraps.
f. Use a gluten-free alternative like coconut sugar instead of palm sugar.
g. Omit Thai chili peppers or use a gluten-free chili sauce as a substitute.
3. Vegetarian Option:</strong For the Laos Larb Chicken Mince Recipe>
a. Replace ground chicken with crumbled vegetarian meat substitute.
b. Use vegetable oil instead of palm oil.
c. Swap fish sauce with vegetarian fish sauce or soy sauce.
d. Replace honey or maple syrup with palm sugar or a vegetarian sweetener.
e. Use vegetable broth instead of chicken broth.
f. Substitute lime juice with lemon juice.
g. Omit Thai chili peppers or replace them with a small amount of chili flakes for spice.
4. Mediterranean Diet Options:
a. Use ground turkey instead of ground chicken.
b. Replace palm sugar with a small amount of honey.
c. Use extra virgin olive oil instead of vegetable oil.
d. Add diced tomatoes for a Mediterranean twist to the Laos Larb Chicken Mince Recipe.
e. Include chopped Kalamata olives for a briny flavor.
f. Substitute lime juice with lemon juice.
g. Top with crumbled feta cheese for added richness (optional).
5. Keto Diet Options: For the Laos Larb Chicken Mince Recipe
a. Replace Jasmine rice with cauliflower rice.
b. Use avocado oil or ghee instead of vegetable oil.
c. Swap palm sugar with a keto-friendly sweetener like erythritol or stevia.
d. Use coconut aminos instead of fish sauce.
e. Add extra chopped cilantro and mint leaves for flavor.
f. Substitute lime juice with lemon juice.
g. Include sliced jalapeños instead of Thai chili peppers for a keto-friendly spicy kick.
6. Heart-Healthy Diet Options:
a. Replace ground chicken with lean ground turkey or chicken breast.
b. Use olive oil instead of vegetable oil preparing the Laos Larb Chicken Mince Recipe.
c. Swap palm sugar with a small amount of honey or a natural sweetener.
d. Choose low-sodium or reduced-sodium soy sauce or tamari.
e. Use low-sodium or homemade vegetable broth instead of chicken broth.
f. Substitute lime juice with lemon juice.
g. Omit Thai chili peppers or use a small amount of cayenne pepper for a mild heat.
7. Paleo Options: For the Laos Larb Chicken Mince Recipe
a. Substitute ground chicken with ground turkey or pork.
b. Use coconut oil instead of vegetable oil.
c. Replace palm sugar with coconut sugar.
d. Use coconut aminos instead of fish sauce.
e. Include extra chopped cilantro and mint leaves for freshness.
f. Swap lime juice with lemon juice.
g. Omit Thai chili peppers or use a small amount of cayenne pepper for heat.
8. Low Carb Options:
a. Replace Jasmine rice with cauliflower rice.
b. Use avocado oil or olive oil instead of vegetable oil.
c. Swap palm sugar with a low-carb sweetener like erythritol or stevia.
d. Use coconut aminos instead of fish sauce in the Laos Larb Chicken Mince Recipe.
e. Add extra chopped cilantro and mint leaves for flavor.
f. Substitute lime juice with lemon juice.
g. Include sliced jalapeños instead of Thai chili peppers for a low-carb spicy kick.
9. Whole30 Options: For the Laos Larb Chicken Mince Recipe
a. Use ground turkey or compliant ground chicken instead of regular ground chicken.
b. Use avocado oil or ghee instead of vegetable oil.
c. Replace palm sugar with a Whole30-approved sweetener like dates or apple sauce.
d. Use coconut aminos instead of fish sauce.
e. Include extra chopped cilantro and mint leaves for freshness.
f. Substitute lime juice with lemon juice.
g. Omit Thai chili peppers or use a small amount of cayenne pepper for heat.
10. Weight Watchers Options:
a. Use ground turkey or lean ground chicken instead of regular ground chicken.
b. Use olive oil instead of vegetable oil.
c. Replace palm sugar with a small amount of honey or a low-calorie sweetener.
d. Use reduced-sodium soy sauce or tamari for the Laos Larb Chicken Mince Recipe.
e. Use low-sodium or homemade vegetable broth instead of chicken broth.
f. Substitute lime juice with lemon juice.
g. Omit Thai chili peppers or use a small amount of chili flakes for heat.
11. Low Fat Options: For the Laos Larb Chicken Mince Recipe
a. Use ground turkey or lean ground chicken instead of regular ground chicken.
b. Use cooking spray or a nonstick cooking pan instead of vegetable oil.
c. Swap palm sugar with a small amount of honey or a low-fat sweetener.
d. Use reduced-sodium soy sauce or tamari.
e. Use low-sodium or homemade vegetable broth instead of chicken broth.
f. Substitute lime juice with lemon juice.
g. Omit Thai chili peppers or use a small amount of chili flakes for mild spice.
12. Vegetable Variations:
a. Replace ground chicken with crumbled tempeh or diced tofu.
b. Use avocado oil or olive oil for sautéing the vegetables.
c. Include extra shallots and garlic for added flavor to the Laos Larb Chicken Mince Recipe.
d. Increase the amount of sliced scallions for an onion-like taste.
e. Add diced bell peppers or zucchini for additional crunch and color.
f. Substitute lime juice with lemon juice.
g. Omit Thai chili peppers or use a small amount of chili flakes for mild spice.
FAQs About the Laos Larb Chicken Mince Recipe
What kind of meat can be used in the Laos Larb Chicken Mince Recipe?
Answer: While chicken mince is a common choice for aos Larb Chicken Mince Recipe, other meats such as pork, beef, and duck can also be used.
Is Laos Larb spicy?
Answer: Yes, the Laos Larb Chicken Mince Recipe can be quite spicy as it often contains fresh chilies and chili flakes. However, the level of spiciness can be adjusted according to personal preference.
Can the Laos Larb Chicken Mince Recipe be made in advance?
Answer: Yes, the Laos Larb Chicken Mince Recipe can be made in advance and stored in the refrigerator for up to 3-4 days. It is often believed that the flavors improve as it sits, making it a great dish to prepare ahead of time.
Is the Laos Larb Chicken Mince Recipe a healthy dish?
Answer: Yes, the Laos Larb Chicken Mince Recipe can be a healthy dish as it is made with fresh ingredients and lean protein. However, the addition of sugar and oil in some recipes can increase the calorie count and should be taken into consideration.
Is it necessary to use fish sauce in the Laos Larb Chicken Mince Recipe?
Answer: Yes, fish sauce is a key ingredient in the Laos Larb Chicken Mince Recipe as it adds a distinct umami flavor. However, it can be substituted with soy sauce or tamari for a vegetarian or vegan version of the dish.
Final Thoughts
I’ve sampled a wide variety of delicious local cuisines. My tastebuds have traveled the globe, sampling everything from the homey warmth of Italian pasta to the sultry spice of Indian curry. Yet if pressed further, I’d have to say that the Laos Larb Chicken Mince Recipe recipe was the one that really won my heart.
The Laos Larb Chicken Mince Recipe was really juicy and soft, and the seasoning was like a symphony of herbs and spices. The garlic and shallots added a deep, earthy undertone, while the acidic lime and mild heat from the chili peppers combined to produce a flavor bomb. The mint leaves brought a surprising and refreshing note to the meal, taking it to new heights.
My love affair with the Larb chicken mince recipe started at that cute little Laotian restaurant, and now, when I make my own version of the dish, I’m taken right back there. A tantalizing whiff of the dish’s aroma lingers in the air, promising magical tastes.
Laos Larb Chicken Mince Recipe
Equipment
- Large skillet or wok
- Wooden spoon or spatula
Ingredients
- 2 lbs. ground chicken
- 2 tbsp Jasmine rice
- 2 tbsp. vegetable oil
- 2 shallots finely chopped
- 1 clove garlic very finely chopped
- 2 lemongrass white part only, minced
- 1 tsp. salt
- 1 tsp. palm sugar
- 1 tbsp. fish sauce
- 2 tbsp. lime juice
- 1/2 cup cilantro chopped
- 1/2 cup mint leaves chopped
- 1/4 cup sliced scallions
- 1/4 cup toasted rice powder
- 1 lettuce leaves separated
- Thai chili peppers optional
Instructions
Heat a large skillet or wok over medium heat and add the vegetable oil.
- a. Place the skillet or wok on the stovetop and turn the heat to medium.
- b. Add the vegetable oil to the skillet or wok.
Add the finely chopped shallots, minced lemongrass, and finely chopped garlic to the skillet or wok.
- a. Finely chop the shallots.
- b. Mince the white part of the lemongrass stalks.
- c. Finely chop the garlic clove.
- d. Add the shallots to the skillet or wok.
- e. Add the minced lemongrass to the skillet or wok.
- f. Add the finely chopped garlic to the skillet or wok.
Sauté the shallots, lemongrass, and garlic until fragrant and lightly golden.
- a. Stir the ingredients in the skillet or wok continuously.
- b. Continue sautéing until the shallots, lemongrass, and garlic become fragrant.
- c. Monitor the color of the ingredients and remove them from heat once they turn lightly golden.
Add the ground chicken to the skillet or wok and break it up with a spatula.
- a. Place the ground chicken in the skillet or wok.
- b. Use a spatula to break up the chicken into smaller pieces.
Cook the ground chicken until it is no longer pink and is fully cooked.
- a. Continuously stir and flip the chicken to ensure even cooking.
- b. Check the color of the chicken to determine if it is no longer pink.
- c. Use a meat thermometer to confirm that the internal temperature of the chicken reaches 165°F (74°C) to ensure it is fully cooked.
While the chicken is cooking, rinse the Jasmine rice under cold water and drain.
- a. Measure 2 tablespoons of Jasmine rice.
- b. Place the rice in a fine-mesh sieve or colander.
- c. Rinse the rice under cold running water, gently stirring it with your fingers.
- d. Drain the rinsed rice well to remove excess water.
Once the ground chicken is cooked, add the drained Jasmine rice to the skillet or wok.
- a. Sprinkle the drained Jasmine rice evenly over the cooked chicken.
- b. Mix the rice into the chicken using a spatula or wooden spoon.
Season the chicken and rice mixture with salt, palm sugar, and fish sauce.
- a. Measure 1 teaspoon of salt and sprinkle it over the mixture.
- b. Measure 1 teaspoon of palm sugar and add it to the skillet or wok.
- c. Measure 1 tablespoon of fish sauce and pour it over the mixture.
- d. Use the spatula or wooden spoon to mix and distribute the seasonings evenly.
Add the chopped cilantro, chopped mint leaves, sliced scallions, and toasted rice powder to the skillet or wok.
- a. Measure 1/2 cup of chopped cilantro.
- b. Measure 1/2 cup of chopped mint leaves.
- c. Measure 1/4 cup of sliced scallions.
- d. Measure 1/4 cup of toasted rice powder.
- e. Sprinkle the chopped cilantro, chopped mint leaves, sliced scallions, and toasted rice powder evenly over the chicken and rice mixture.
- f. Gently mix all the ingredients together using the spatula or wooden spoon.
Remove the skillet or wok from the heat and drizzle the lime juice over the mixture.
- a. Take the skillet or wok off the stove and place it on a heat-resistant surface.
- b. Squeeze the juice of 2 tablespoons of lime over the mixture in the skillet or wok.
Stir the mixture well to incorporate the lime juice and distribute the flavors.
- a. Use the spatula or wooden spoon to thoroughly mix the lime juice into the mixture.
- b. Ensure that the flavors are evenly distributed throughout the dish.
Prepare a platter or serving dish by lining it with lettuce leaves.
- a. Select a platter or serving dish for presentation.
- b. Separate the leaves from the head of lettuce.
- c. Arrange the lettuce leaves on the platter or serving dish, creating a bed for the chicken and rice mixture.
Transfer the cooked chicken and rice mixture onto the lettuce-lined platter or serving dish.
- a. Scoop the chicken and rice mixture from the skillet or wok.
- b. Gently place the mixture onto the bed of lettuce leaves on the platter or serving dish.
Garnish the dish with additional chopped cilantro, mint leaves, and sliced Thai chili peppers (if desired).
- a. Sprinkle a small amount of chopped cilantro over the chicken and rice mixture.
- b. Add a few whole mint leaves for an additional garnish.
- c. Optionally, slice Thai chili peppers and scatter them over the dish to add a spicy kick.
Serve the Laotian chicken larb immediately as a main course or as part of a family-style meal.
- a. Bring the platter or serving dish to the dining table.
- b. Allow everyone to serve themselves or portion the dish onto individual plates.
- c. Enjoy the flavorful Laotian chicken larb as a delicious main course or alongside other dishes.
