Larb chicken in lettuce cups

Step-by-Step Guide to Make Favorite Larb chicken in lettuce cups

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Larb chicken is lettuce cups – Larb is a delicious and spicy Thai salad, Composed of cooked ground meat and mixed with lime juice, fish sauce, shallots, herbs, chilli powder and toasted ground sticky rice.

#eatthaivisitthai

Ingredients and spices that have to be Take to make Larb chicken in lettuce cups:

1. 2 tsp toasted rice power
2. 2-3 tsp chilli flakes
3. 250 g minced chicken
4. 2-3 tbsp fish sauce
5. 2-3 shallots finely chopped
6. 1 lime (juice about 3 tbsp)
7. 4-5 baby tomato chopped finely
8. Handful mint leaves
9. Baby Gem lettuces, leaves separated

Steps to make to make Larb chicken in lettuce cups

1. Chop tomato, shallots, cut lime to wedges size. Leave aside
2. Mince the chicken breasts into tiny pieces.
3. Pour ½ of water in the small saucepan, heat the water up on high heat.
4. Adding the minced chicken, break up ant lumps and stir well. Then add chilli flakes and toasted rice powder. Stir-fry the chicken for 4 mins then Remove from the heat.
5. Add shallots, lime juice and fish sauce, stirring, then add the chopped tomato
6. Toss in the mint leaves. Serve with the lettuces and other salad veg and a lime wedge on the side.
7. (You can buy this toasted rice powder (Khao Khua) from most Asian grocery shops. To make toasted rice powder, heat a wok or pan over high heat. Add raw rice (2-3 tsp) and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. To grind the rice into powder, you can either do it by hand using a mortar and pestle, or you can grind it in a food processor or blender. The toasted rice powder will give you the nuttiest favour.)

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