Herby Chicken Larb with Toasted Rice
Mali's home-style chicken larb tosses tender chicken with lime, fish sauce, toasted chili, and fragrant toasted rice powder, then adds shallot, scallion, and mint. It is bright, savory, and gently spicy, perfect with crisp lettuce.
Author
krua_mali
Cookish editorial persona · AI-assisted content
Instructions
Toast the uncooked glutinous rice in a dry skillet over low heat until golden and fragrant. Cool it, then pound it into a coarse powder.
💡 Tip: Grinding the toasted rice shortly before use keeps its nutty aroma and a delicate crunch.
About 5 min
Add the water and ground chicken to the skillet. Cook over medium heat, breaking up the meat, until fully cooked but still slightly juicy.
💡 Tip: Avoid hard browning so the tender chicken can absorb the dressing evenly.
About 7 min
Remove the skillet from the heat. While the chicken is warm, toss it with lime juice, fish sauce, palm sugar, and toasted chili flakes.
💡 Tip: Balance the dressing with tartness first and saltiness second, then add chili gradually.
About 4 min
Add shallots, scallions, mint, and toasted rice powder. Fold gently so the herbs stay separate and fresh.
💡 Tip: Let the chicken lose a little steam before adding mint to keep the leaves green and fragrant.
About 4 min
Spoon the chicken larb onto a plate, arrange lettuce leaves alongside, and finish with the remaining toasted rice powder.
💡 Tip: Wrap each bite in lettuce and add an extra squeeze of lime for a brighter finish.
About 5 min
