Laotian

Chicken larb (larb gai)

Author: Totem Douangmala
700gms or 2 Chicken Breasts

200gms         Chicken offal – thinly sliced mix of liver, hearts and giblets (optional).

1 – 2 limes

2 tbs toasted ground sticky rice (see Note)

1 tps oil – sunflower, canola, rice bran oil (whatever is available)

1 birdseye chilli finely sliced, deseeded if preferred

1 clove of chopped garlic

2 tbs fish sauce

5 kaffir lime leaves, shredded finely

½ bunch of coriander, roughly chopped

½ bunch of mint, roughly chopped

3 spring onions, finely sliced

½ tsp dried chilli powder (optional)

The heart and soul of Lao food is undoubtedly sticky rice. Sticky rice is eaten by taking a large ball in the non-preferred hand, breaking off smaller balls with the other hand and making an indent into the little ball with the thumb between the first two fingers. This texturally chewy sticky glutinous rice is then used to dip, scrape and pick at everything that is on offer. Lao people start by dipping their rice into a condiment or sauce before tucking into what is on offer, generally consisting of a soup and 3-4 other dishes. Larb is a dish often eaten with sticky rice, a dish that all Lao people know and can be tailored to suit an individual’s palate. Larb can be made with any protein, be it chicken, duck, beef or fish. This is a family recipe and has been handed down from many generations to my father and now me. I cook this regularly with my parents and the thought of not sharing this recipe would go against the values I was brought up with, so here it is.

Preparation: 15 minutes<br />
Cooking: 30 minutes<br />
Serves 4<br />

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