Chicken Larb Gai with Thai Sticky Rice

Tools

• 1 Large Sauté Pan
• 1 Spatula
• Microwave or Large Saucepan with a Lid or Rice Steamer

Ingredients

• 1 Package Thai Sticky Rice
• 1 Package Ground Chicken
• 1 Bottle Vegetable Oil
• 1 Package Sliced Shallots
• 1 Package Minced Garlic
• 1 Packet Toasted Rice Powder
• 1 Packet Thai Chili Powder
• 1 Packet Brown Sugar
• 1 Bottle Fish Sauce
• 1 Bottle Lime Juice
• 1 Package Fresh Mint Leaves
• 1 Package Sliced Red Onion
• 1 Package Sliced Chinese Long Beans
• 1 Package Sliced Scallions
• 1 Package Julienned Carrots
• 1 Package Full Mint Sprigs
• 1 Package Full Cilantro Sprigs

Instructions

1. Heat a large sauté pan over high heat, for about 1 to 2 minutes. Then add your vegetable oil.
2. We don’t want the oil to burn, so add your ground chicken into the pan and start to flatten it down so the chicken is evenly distributed. Once those edges start to brown, start to stir the chicken so the raw parts on top cook thoroughly. Make sure to break up any large clumps of meat.
3. After about 2-3 minutes of cooking, when it looks about 50% cooked (medium to medium rare), drain off any excess liquid from cooking the chicken. Then create a space in the pan to add your sliced shallots and minced garlic and let them cook slightly, then stir into the chicken.
4. If you don’t have a microwave, at this point we suggest reheating your sticky rice in a medium saucepan or in a rice steamer with about ½ cup of water, so it can gently steam. Set it over medium low to low heat with a lid on. Give it a stir on occasion to let it thoroughly reheat.
5. Back to your other pan, once there are no more raw spots in your chicken, we’ll begin to layer flavor. Starting with your Thai chili powder, add about half and taste to ensure it’s not too spicy for you and your dinner guests! Then add the rest if you want that additional spice.
6. Next, add the fish sauce and stir to make sure it’s thoroughly incorporated. Then add your brown sugar and continue to stir until well combined and your chicken is cooked entirely.
7. Turn off the heat and add your lime juice, mint leaves, red onions, and ¾ of the package of the Chinese long beans. Toss and stir so everything is combined. Give it a taste to make sure it’s seasoned well!
8. If you have a microwave, now is the time to cook your rice! Vent your Thai Sticky Rice bag with a little snip at the top edge and reheat for about 4-5 minutes in the microwave. You’ll know it’s done when you can put your finger in the densest part and it yields.
9. Now plate your larb! On a large platter, pile your beautiful larb gai in the center. Nestle some cabbage leaves to the side. On top, garnish with your carrots, scallions, the remainder of your long beans, toasted rice powder, and nestle some whole sprigs of cilantro and mint leaves off to the side.
10. Dig in with your hands! Take a golf ball size of rice and roll it in your hands then make it into a little cup. Using that as your vessel, scoop up pieces of the larb, sop it in some sauce, and eat!
11. Enjoy this wonderful meal and tag us in your photos @myworldchef!