Larb Gai: A Simple Chicken Larb Recipe

An essential skill of larb-making is seasoning the meat correctly: don’t just throw all the seasoning in together at once and mix everything up; rather, dress your larb right when serving–a la minute–for maximum impact and enjoyment! Check out Kris Yenbamroong’s Night + Market cookbook recipe as an example; learn about his passion for larb here.

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Reprinted from Night + Market with written copy from Kris Yenbamroong; photos by Marcus Nilsson. Publish by Clarkson Potter/Publishers an imprint of Penguin Random House LLC.

Ingredients (for 4 servings)
Roasted Chile Powder | 2 Cups Dry Thai Bird’s Eye Chilies or Pulla Chilies [Chiles de Arbol, Stemmers]. Also Toasted Rice Powder for more texture.

1 cup uncooked glutinous or jasmine rice

1 piece of fresh galangal cut into thin coins is approximately 1/4-inch wide and 1/2 inch long.

1 Tablespoon of thinly sliced lemongrass will do.

2 Kaffir Lime Leaves to make Chicken Larb & Assembly

3/4 lb ground chicken requires 3 tablespoons of fish sauce and one teaspoon of sugar; additionally it calls for 1/2 cup thinly-sliced red onion or shallots from stem-end, from root to tip.

One quarter cup of thinly sliced green onions

Mint leaves should be used, along with 1/2 cup of chopped, coarsely chopped cilantro leaves that contain tender stems.

2 Tablespoons of Lime Juice can also help.

2 small wedges of green cabbage will do.

One half cucumber was peeled lengthwise into stripes and cut crosswise into 1/2-inch slices, ready for crosscutting into thin crosswise slices.

Sticky rice (for serving), 16 green beans trimmed, roasted chili powder (to provide heat during preparation).
Step 1
Roast chiles in a dry wok over medium-low heat, stirring periodically until they turn deep crimson (almost brown), developing an earthy sweet aroma without becoming burnt or blackened in appearance. This should take no more than 10 minutes but care should be taken in making sure they toast evenly and slowly.

Step 2 Remove from heat and allow it to cool until cool enough to handle, before using a food processor, blender, or spice grinder to grind to an equivalent texture to that found at pizza shops – taking special care not to breathe in any chile dust when opening up the lid!

Step Three, Do Ahead: Chile powder can be made three months in advance and stored in an airtight container in a cool and dry location.

Toasted Rice Powder has many health benefits that will support overall physical wellness.
Step 4Wash the rice under medium-low heat before beginning Step 4, stirring at first intermittently but increasing frequency as it begins to brown. As soon as you detect toasting noises from your cereal, stir in galangal, lemongrass and lime leaves; continue cooking for 15-20 minutes more until its color has deepened to amber-gold reminiscent of brown rice (at this stage, stop stirring!). Let it cool.

Step 5 onward : Add rice mixture to food processor or spice grinder and process until mixture resembles the texture of granulated sugar.

Step 6
Plan ahead: Rice powder can be prepared up to one month in advance. Just store in an airtight container in a cool, dry location.

Chicken Larb and Assembly
Step 7
Combine chicken in a small saucepan with enough water to cover. Cook on medium-low, stirring frequently until chicken becomes opaque yet still soft; use a spatula or spoon to break meat up into smaller clumps as you drain away any extra water, then combine fish sauce and sugar until sugar has completely dissipated before cooling before enjoying!

Step 8 Toss after each addition: 1-1/2 tablespoons Roasted Chile Powder, red onion, green onions, mint, cilantro and lime juice. Just before serving add 1-teaspoon Toasted Rice Powder at the last moment – don’t forget the green cabbage, cucumber slices raw green beans as sides too!