Serious Eats: Recipes
Thai Chicken Larb
- Glutinous rice powder can be found in Thai markets. If unavailable, make your own with glutinous rice, which can be found in most Asian markets. To make the rice powder, toast the rice in a dry skillet over medium heat until nutty brown, about 8 minutes. Transfer to a mortar and pestle and grind until fine, or grind in a spice grinder, pulsing a few times until finely ground, but not quite a powder.
- If you choose to use store-bought ground chicken, this meal can be on the table in less than 30 minutes.
- When grinding the chicken, take care not to over-pulse or you'll end up with chicken paste.
- The oil is not necessary for the success of the dish and can be omitted if desired.
- Don't omit the ground toasted rice. It not only adds a nutty flavor, but it also acts as a binder.
- Palm sugar can be substituted for the granulated sugar.
- The flavor should be a balance of hot, sour, salty, sweet. This can be adjusted individually at table side with extra fish sauce, lime juice, chili flakes, and sugar.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!