Chicken Larb
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Chicken Larb
Recipe By Michael Weldon
Ingredients
½ cup rice
2 tbs Squeaky Gate extra virgin olive oil
500 g Coles chicken mince
1 tbs brown sugar
3 tbs fish sauce
2 shallots, sliced thinly
1 cucumber, sliced thinly
2 birds eye chillies, sliced thinly
2 Coles baby gem lettuce, sliced thinly
1 lime, juice
½ bunch coriander
½ Coles Vietnamese mint
Method
In a dry wok over a low heat add the rice and toast until golden. Pound the rice in a mortar and pestle till there is a course powder. You will use this as a garnish.
In a smoking hot wok, add the oil and chicken mince, and work through with a wooden spoon. Cook until the chicken is browned, broken up and cooked through. Remove from the heat and add the fish sauce and sugar, mix until the sugar melts. Add the shallots, cucumber, chilli, lettuce and lime juice, toss to coat everything in the mince. Add the fresh herbs and gently toss together.
Serve the larb topped with a generous sprinkle of the toasted rice.
