Foodie Blogroll

Wednesday, May 18, 2011

Chicken Larb Lettuce Wraps

I had some ground (minced) chicken that I wanted to use up, but my husband wanted to us to meet him and his brother (who is visiting from Michigan) to watch the Tampa Bay Lightning play-off game. If we went to Buffalo Wild Wings to watch it...we could also watch the Tampa Bay Rays play at the same time. Talk about stimulation overload. Anyway I thought I could quick make some chicken larb, a Thai dish that made with chicken or pork, and is often eaten cold and made into a salad, but I remember watching Giada De Laurentiis make turkey larb and made them into lettuce wraps. Perfect!


Ingredients:

1 lb ground chicken
juice of 1 lime
1/2 cup broth
1 shallot chopped
2 cloves garlic chopped
1 tablespoon lemongrass chopped (I keep some in the freezer)
1 tablespoon oyster sauce
1 or 2 tsp Thai, chili-garlic sauce (a sweet spicy sauce)
1 tsp coriander (optional I just thought is sounded good)
1 tablespoon toasted rice powder (I used it just because I had it)
1/3 cup fresh cilantro chopped



Method:



Place chicken in a bowl and squeeze the lime juice all over it. While it is marinading heat some oil in a skillet or wok and cook the onions until soft, about 5-7 minutes, add garlic and chicken and cook until chicken is done Add oyster sauce, chili-garlic sauce, coriander, toasted rice powder, and broth. Cook until broth is absorbed. Stir in cilantro after you turn off the heat. Serve on leaf lettuce, or whatever lettuce you like.





I liked how the chicken larb was warm, wrapped in the cold crisp lettuce. When Maranda saw it she asked...oh can I have some of the appetizers? So that's what we had before we went out to meet everyone else. Their loss! I had the leftovers for lunch with some purple sticky rice!



Hope you all have a great hump-day!