Larb Gai

Recipe Ingredients

		Roasted Rice Powder
1/3 cup	53g / 1.9oz	Jasmine rice
		Chicken
1/4 cup	59ml	Tamarind paste - see * Note
1/3 cup	78ml	Very hot water
2 lbs	908g / 32oz	Ground chicken or turkey breast
1 tablespoon	15ml	Oil
4		Garlic cloves - minced
1		Shallot - (to 2) - thinly sliced
1/4 cup	59ml	Thai fish sauce
1/4 cup	59ml	Lime juice
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Red pepper flakes - (to 2 tspns)
1 cup	40g / 1.4oz	Mint leaves - (packed)
1 cup	62g / 2.2oz	Sliced red onion
4		Green onions - (to 5) - chopped
1		Cucumber - sliced
1		Carrot - sliced
		Cabbage wedges

Recipe Instructions

* Note: Tamarind paste is sold in small "bricks" at Asian markets.

For the Roasted Rice Powder: Toast the rice in a dry skillet over medium-low heat. Keep stirring as the rice cooks. Once the rice is light brown and fragrant, transfer it to a blender or food processor. Blend the rice until it's rough and the grains are about 1/4 their original size. Set aside.

For the Chicken: Mix together the tamarind paste and the water, then press it through a sieve; it'll be like a paste. Combine it with the chicken and let it stand for 2 minutes.

Heat a medium skillet over high heat and add the oil. Add the garlic and shallots and cook until the shallots start to become translucent, about 30 seconds. Add the chicken to the pan; stir until it's cooked through, about 3 to 5 minutes.

Transfer the chicken, garlic and shallots to a large bowl. Stir in the fish sauce, lime juice, sugar and pepper flakes. Add the mint leaves, red onion and Roasted Rice Powder and toss to mix.

Divide the chicken mixture among 6 plates. Arrange the green onions, cucumber and carrot slices along with the cabbage wedges around each plate and serve.

This recipe yields 6 servings.

Each serving: 216 calories; 431 mg sodium; 66 mg cholesterol; 4 grams fat; 16 grams carbohydrates; 29 grams protein; 2.08 grams fiber.

Source:
The Los Angeles Times, 02-14-2001

Rating

Average rating:

7 (1 votes)

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