Larb Gai (Isan Minced Chicken Salad)

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RECIPE DATA

TITLE: Larb Gai (Isan Minced Chicken Salad)
SERVES: 3
PREP: 10 min
TOTAL: 25 min

INGREDIENTS
40 g (about 2½ tbsp) glutinous or jasmine rice (for khao khua)
700 g (about 4⅓ cups diced) chicken thigh fillets, 3 cm pieces, partly frozen 15 min
¼ cup (60 ml) water
3 tbsp fish sauce
¼ cup (60 ml) lime juice
2 tsp dried chilli flakes
4 red shallots, thinly sliced
1 bunch mint, leaves
1 bunch coriander, chopped
3 spring onions, sliced
400 g (about 2 cups) sticky rice, soaked overnight, or jasmine rice
cos, snake beans, cucumber to serve

STEPS
1. Put 40 g (about 2½ tbsp) rice in the bowl, toast lid cap off until deep golden.
TM SETTINGS: 8 min / 120°C / speed 1
2. Grind to coarse khao khua powder. Set aside.
TM SETTINGS: 20 sec / speed 9
3. Add 700 g (about 4⅓ cups diced) partly frozen chicken pieces. Mince coarsely.
TM SETTINGS: 6 sec / speed 6
4. Add ¼ cup (60 ml) water. Cook, lid cap off, breaking up.
TM SETTINGS: 8 min / 100°C / speed 1 / reverse
5. Add 3 tbsp fish sauce, ¼ cup (60 ml) lime, 2 tsp chilli flakes, sliced shallots, 2 tbsp khao khua. Mix.
TM SETTINGS: 10 sec / speed 1 / reverse
6. Tip into a bowl, fold through mint, coriander, spring onion. Steam sticky rice in the Varoma beforehand (40 min/Varoma) or cook jasmine rice. Serve with cos and raw veg.
7. Portion & store: makes ~3 adult portions (~180 g larb + sticky rice); a kid portion is half. Eat straight away. Fridge Eat fresh; freezer Not suitable.

NOTES
Portion size: ~180 g larb + sticky rice
Batch note: One meal for 2 adults + 2 kids; eat fresh. Mincing chicken in the bowl is intentional here.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: Eat fresh
Freezer life: Not suitable

SOURCE: https://thermomix-workbook.pages.dev/recipes/larb-gai-isan-minced-chicken-salad/