Thai Chicken & Rice Larb | Rice Recipes | SunRice

Thai Chicken & Rice Larb

Easy

< 1 Hour

Serves 4

Thai Chicken & Rice Larb

Ingredients Method

Ingredients


Jasmine 1kg

Method


  1. Put rice and water in a saucepan. Bring to the boil over high heat. Reduce heat to low, cover and simmer 12-15 minutes until rice has absorbed the water. Stand without removing the lid 5 minutes. Stir with a fork to separate the grains. Carefully spread out onto a baking tray to cool. Remove the chicken from the bones. Discard the skin and bones, shred the meat.

  2. Combine all the dressing ingredients in a jar, shake to combine. Heat a wok over medium heat. Add the oil, eschallots, chilli and lemongrass, stir-fry 1-2 minutes until soft. Add the chicken and stir-fry, for 1-2 minutes or until combined. Remove from the heat, pour over the dressing and set aside for 15 minutes. Stir through the rice, sprouts, peanuts and herbs.

  3. Arrange lettuce on a large platter or individual bowls. Spoon over the larb and serve with lime and extra dressing if desired.

  4. Tip you can replace the palm sugar with brown sugar.

    Tip Replace the barbecue chicken with 500g chicken or pork mince. Increase the heat to high after the lemongrass in step 2, add the mince and stir-fry 5 minutes until cooked through.

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Thai Chicken & Rice Larb

Easy

< 1 Hour

Serves 4

Ingredients


Method


  1. Put rice and water in a saucepan. Bring to the boil over high heat. Reduce heat to low, cover and simmer 12-15 minutes until rice has absorbed the water. Stand without removing the lid 5 minutes. Stir with a fork to separate the grains. Carefully spread out onto a baking tray to cool. Remove the chicken from the bones. Discard the skin and bones, shred the meat.

  2. Combine all the dressing ingredients in a jar, shake to combine. Heat a wok over medium heat. Add the oil, eschallots, chilli and lemongrass, stir-fry 1-2 minutes until soft. Add the chicken and stir-fry, for 1-2 minutes or until combined. Remove from the heat, pour over the dressing and set aside for 15 minutes. Stir through the rice, sprouts, peanuts and herbs.

  3. Arrange lettuce on a large platter or individual bowls. Spoon over the larb and serve with lime and extra dressing if desired.

  4. Tip you can replace the palm sugar with brown sugar.

    Tip Replace the barbecue chicken with 500g chicken or pork mince. Increase the heat to high after the lemongrass in step 2, add the mince and stir-fry 5 minutes until cooked through.