Thai Chicken Larb Bowl

Ingredients · per serving

• ½ medium Cucumber
• 200 g Chicken mince
• 1 medium Lime
• 1.5 tbsp Fish sauce
• ½ tsp Caster sugar
• 4 leaves Little gem lettuce
• 75 g Sticky rice
• 1 small bunch Fresh mint
• 1 medium Shallot
• 1 small bunch Fresh coriander
• 1 stalk Lemongrass
• 1 small Red chili

Instructions

1. Rinse the sticky rice in cold water until clear. Steam over simmering water for 20 minutes (or use jasmine rice cooked the standard way if pressed for time).
2. While the rice steams, make the toasted rice powder: heat a dry pan over medium-high. Add 1 tbsp uncooked sticky rice. Toast 3-4 minutes, shaking the pan, until deep gold. Grind to a coarse powder with a pestle and mortar (or pulse in a spice grinder).
3. Heat the same pan over high heat. No oil needed if the mince has fat. Add the chicken mince. Break up with a wooden spoon and cook 5-6 minutes until no pink remains and any liquid has evaporated.
4. Lower heat to medium. Add the sliced shallot, minced lemongrass and chopped chilis. Stir-fry 1 minute.
5. Off the heat, add the fish sauce, lime juice, sugar and toasted rice powder. Stir to combine. Taste — it should be salty, sour, slightly sweet and spicy.
6. Tear in lots of mint and coriander leaves. Toss through the chicken.
7. Spoon the rice into bowls. Pile the larb mixture on top. Add cucumber sticks, lettuce leaves (for scooping or wrapping), and lime wedges on the side. Eat by scooping larb into lettuce cups or just mixing into the rice.

Cook mode lives in the app

Kitchen-sized steps, kid-friendly tweaks, and your household's votes on what to cook next. Free to download.