Ingredients
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4 tablespoons vegetable oil
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2 lbs ground chicken
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1 stalk lemongrass
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1 red onion, finely sliced
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1 teaspoon ground galangal
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4 tablespoons fish sauce
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1/4 cup fresh lime juice
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2 -4 crushed dried red chilies (amount to taste)
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8 leaves iceberg lettuce
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12 mint leaves
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1/4 cup chopped fresh cilantro
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1/4 cup chopped green onion
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2 tablespoons ground toasted rice (instructions below)
Instructions
- To make toasted rice, place rice in a dry hot wok; swirl until golden brown, allow to cool, then grind in a mortar& pestle or spice mill.
- Heat the oil over medium heat in wok and add the chicken; stir-fry until cooked through.
- Drain chicken and place in mixing bowl, adding lemongrass, green onion, red onion, galangal, fish sauce, lime juice, chiles, and ground rice; mix well and set aside.
- On a bed of lettuce leaves, arrange chicken mixture and garnish with mint and cilantro.
- Serve with steamed sticky rice or steamed jasmine rice, using small amounts of rice to pick up the larb.