Larb Chicken Salad
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Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.
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Ingredients
- 2/3 cup Fresh Lime Juice fresh juice
- 1/3 cup Sauce or fish fish
- 1 tbsp Sugar
- 2 tsp Chili or paste thai roasted paste
- 3/4 cup Chicken Broth
- 250 gm Chicken ground
- 1 cup Green Onions thinly sliced
- 3/4 cup Shallots thinly sliced
- 3 tbsp Lemon grass minced fresh
- 1 tbsp Chilies thinly sliced thai
- 1/2 cup Coriander chopped fresh
- 1/3 cup Mint chopped fresh
- 2 Lettuce
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Instructions
- Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
- Bring broth to simmer in heavy large skillet over medium heat
- Add chicken.
- simmer until cooked through, breaking up meat with spoon, about 8 minutes.
- Add green onions and next 3 ingredients
- Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes.
- Remove from heat.
- Stir in sauce, cilantro and mint. Season with salt and pepper.
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