Larb Gai
★★☆☆☆
Ingredients
- 1 lb ground chicken (454 g)
- 2-3 garlic cloves, minced
- 1-2 Tbsp grated fresh ginger
- 3 Tbsp chopped cilantro (44.4 ml)
- 2 spring onions, thinly sliced
- 2 Tbsp minced shallots (29.6 ml)
- 3 Tbsp chopped fresh mint leaves (44.4 ml)
- 1 Tbsp finely chopped lemongrass (from 3-4 stalks) (14.8 ml)
- 1/2 tsp cayenne pepper (2.5 ml)
- 1-2 Tbsp toasted rice powder (ground sushi rice or glutinous rice)
- Sauce
- 8 Tbsp lime juice (118 ml)
- 6 Tbsp fish sauce (88.7 ml)
- 4 tsp garlic chili paste (19.7 ml)
- 2 Tbsp sugar (or agave nectar) (29.6 ml)
- Cabbage leaves, for serving
Instructions
- Make the sauce: Combine lime juice, fish sauce, garlic chili paste, and sugar in a bowl. Whisk until the sugar dissolves. Set aside.\n2. Heat a skillet over medium heat. Add ground chicken, garlic, and ginger. Cook, breaking up the chicken with a spoon, until chicken is cooked through.\n3. Add cilantro, spring onions, shallots, mint, and lemongrass. Cook, stirring occasionally, for 2 minutes.\n4. Pour the sauce over the chicken mixture. Stir to combine.\n5. Remove from heat. Sprinkle with cayenne pepper and toasted rice powder.\n6. Serve with cabbage leaves for wrapping.
Wine Pairing: Fruity White (Riesling) — A crisp, aromatic white wine such as Riesling.