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Thai · Salads

Chicken Larb

Non-vegEasy

Diet: Non-veg · High-protein

Chicken Larb is a Thai dish. Add herbs after cooking to preserve their freshness.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Thai
Course
Salads

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chicken Larb. The photo includes rice and cucumber accompaniments not included in this recipe.
The photo includes rice and cucumber accompaniments not included in this recipe. Representative photograph of Chicken Larb. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Toast

Chicken

Dressing

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Toast · About 7 min

  1. Dry-toast 25 g uncooked sticky rice until golden, 5–7 minutes; cool and grind.

    Check: Look for this result: golden, 5–7 minutes; cool and grind.

Cook · About 9 min

  1. Simmer 500 g minced chicken, 60 ml water, breaking up mince, for 7–9 minutes until 74°C / 165°F.

    Check: Look for this result: 74°C / 165°F.

Dress · About 7 min

  1. Off the heat add 30 ml fish sauce, 40 ml lime juice, 1 tsp chili flakes, toasted rice and 80 g shallots, sliced, 20 g mint leaves, 20 g coriander leaves. Serve warm.

Tips

  • Add herbs after cooking to preserve their freshness.
  • Judge Chicken Larb by the texture and doneness signs in its steps. Your pan and heat affect how long Chicken Larb takes to cook.

Substitutions

  • Use minced pork; cook to 71°C / 160°F.

Storage

  • Cool Chicken Larb in shallow portions and refrigerate promptly, ideally within one hour. Finish Chicken Larb within 24 hours, keeping it at 4°C / 40°F or colder.
  • Reheat the cooked rice in Chicken Larb once, until it steams throughout and reaches 74°C / 165°F. If serving Chicken Larb as a cold rice dish, keep it refrigerated until serving.

Make ahead

  • You can mix the dressing for Chicken Larb one day early. Refrigerate the dressing for Chicken Larb in a covered jar. Keep the prepared vegetables separate; combine Chicken Larb close to serving so the texture stays fresh.

FAQ

What matters most when making Chicken Larb?

Add herbs after cooking to preserve their freshness.

What can I substitute in Chicken Larb?

Use minced pork; cook to 71°C / 160°F.

Can I prepare Chicken Larb ahead?

You can mix the dressing for Chicken Larb one day early. Refrigerate the dressing for Chicken Larb in a covered jar. Keep the prepared vegetables separate; combine Chicken Larb close to serving so the texture stays fresh.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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