Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Toast
Chicken
Dressing
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Toast · About 7 min
- Dry-toast 25 g uncooked sticky rice until golden, 5–7 minutes; cool and grind.
Check: Look for this result: golden, 5–7 minutes; cool and grind.
Cook · About 9 min
- Simmer 500 g minced chicken, 60 ml water, breaking up mince, for 7–9 minutes until 74°C / 165°F.
Check: Look for this result: 74°C / 165°F.
Dress · About 7 min
- Off the heat add 30 ml fish sauce, 40 ml lime juice, 1 tsp chili flakes, toasted rice and 80 g shallots, sliced, 20 g mint leaves, 20 g coriander leaves. Serve warm.
Tips
- Add herbs after cooking to preserve their freshness.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use minced pork; cook to 71°C / 160°F.
Storage
- Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
- Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.
Make ahead
- Mix the dressing one day ahead and refrigerate it in a covered jar. Keep the prepared vegetables separate; combine Chicken Larb close to serving so the texture stays fresh.
FAQ
What matters most when making Chicken Larb?
Add herbs after cooking to preserve their freshness.
What can I substitute in Chicken Larb?
Use minced pork; cook to 71°C / 160°F.
Can I prepare Chicken Larb ahead?
Mix the dressing one day ahead and refrigerate it in a covered jar. Keep the prepared vegetables separate; combine Chicken Larb close to serving so the texture stays fresh.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
