Laos Larb Chicken Mince Recipe

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.

Print Recipe Pin Recipe

5 from 1 vote

Prep Time: 20

Cook Time: 15

Total Time: 35

Course: Dinner, Lunch, Main Course

Cuisine: Laos

Keyword: Laos Larb Chicken Mince Recipe

Servings: Servings

Calories: 230 kcal

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.

Notes

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

Nutrition

Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!