Chicken Larb Lettuce Cups with Rice
Savory ground chicken is tossed with lime, fish sauce, toasted rice powder, chili, mint, and cilantro, then spooned into crisp lettuce leaves and served with steamed jasmine rice.
Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 cups (285 g) jasmine rice
- 1.5 lb (680 g) ground chicken
- 1 large, thinly sliced (about 3 oz/85 g) shallot
- 0.25 cup (60 ml) lime juice
- 3 tablespoons (45 ml) fish sauce
- 2 tablespoons (30 g) uncooked white rice
- 1 small, thinly sliced thai chile
- 0.5 cup loosely packed (12 g), torn fresh mint
- 0.5 cup loosely packed (15 g), chopped fresh cilantro
- 1 large head, leaves separated butter lettuce
Cooking instructions
- Rinse the jasmine rice. Combine it with 2 1/4 cups (540 ml) water in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer until tender, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. (about 20 min) — Bring to a boil, then simmer on low
- While the rice cooks, place the uncooked white rice in a dry skillet over medium heat. Toast, stirring often, until golden and fragrant, 5 to 7 minutes. Cool briefly, then crush or grind into a coarse powder. (about 7 min) — Medium heat
- Heat the same skillet over medium-high heat. Add the ground chicken and shallot. Cook, breaking up the chicken, until no pink remains and the chicken reaches 165°F (74°C) in the thickest pieces, 7 to 9 minutes. (about 9 min) — Medium-high heat; chicken 165°F (74°C)
- Remove the skillet from the heat. Stir in the lime juice, fish sauce, toasted rice powder, and sliced chile. Taste and adjust with a little more lime juice or fish sauce if needed. (about 2 min) — Off heat
- Fold in the mint and cilantro. Spoon the warm larb into butter lettuce leaves and serve with the rice. (about 3 min) — Warm