Ingredients

• 400 g minced chicken
• 2 tbsp rice, dry-toasted and crushed
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp sugar
• 1 shallot, thinly sliced
• 2 spring onions, sliced
• 1 handful fresh mint, chopped
• 1 handful fresh cilantro, chopped
• 1 red chili, finely chopped (adjust to taste)
• Lettuce leaves for serving
• Extra lime, cut into wedges

Method

1. Begin by toasting the rice in a dry pan until golden. Let it cool slightly, then crush it into a coarse powder using a mortar and pestle or a food processor. This step is crucial in the Larb Gai recipe, as the rice adds a wonderful texture.
2. In a large pan, cook the minced chicken over medium heat until fully cooked. Use a wooden spoon to break up any lumps while cooking.
3. Mix fish sauce, lime juice and sugar in a bowl. Stir until the sugar has dissolved.
4. Pour the dressing over the cooked chicken and stir well to coat evenly.
5. Add the shallot, spring onions, mint, cilantro and chili to the pan. Mix everything thoroughly so all ingredients are combined.
6. Stir in the crushed rice and mix again. The Larb Gai will now take shape and develop its characteristic texture and flavor.
7. Remove the pan from the heat and let the dish cool slightly before serving it in lettuce leaves with extra lime wedges on the side.

Healthy variation with quinoa

If you want a higher-fiber variation, you can add 100 g cooked quinoa to the Larb Gai. Quinoa absorbs the flavors and gives the dish an extra nutritional boost. Add the cooked quinoa along with the other ingredients, and enjoy a healthier version of the Larb Gai recipe.