Thai Chicken Cups
Larb is a meat-based salad often made with ground pork and common in Southeast Asian cooking. I've lightened things up by using ground chicken.
Servings: 6
Calories: 246kcal
Ingredients
- 1 pound ground chicken
- 2 cups cold water more if needed
- 2 cups fresh mint leaves washed and dried
- 1 cup fresh cilantro leaves washed and dried
- 3/4 cup unsalted roasted peanuts
- Juice of 2 limes
- 3 tablespoons fish sauce
- 4 Thai red chiles or to taste, seeded and finely chopped
- 2 shallots very thinly sliced (about a1/2 cup)
- 3 green onions chopped
- 1 cup carrot matchsticks or 3 carrots, grated
- 1/4 cup finely chopped fresh ginger
- 1 head cabbage cored, leaves separated
Instructions
- Place the chicken in a small saucepan. Add cold water to cover (about 2 cups). Bring to a boil and then reduce the heat to maintain a simmer. Cook gently, breaking up the chicken with a wooden spoon as it cooks, until the chicken is opaque, 5 to 7 minutes. (Skim the foam that rises to the top while cooking. It’s simply coagulated protein and doesn’t mean there’s anything wrong with the chicken.)
- Remove the chicken from the heat and drain well, reserving the cooking liquid for another use. (You can use it as a light stock to cook with or even season it and sip it.) Transfer the well-drained chicken to a medium bowl and set aside to cool just slightly.
- Add the mint, cilantro, peanuts, lime juice, fish sauce, chiles, shallots, green onions, carrot, and ginger. Stir to combine. To serve, spoon a few tablespoons or so of the larb into a cabbage leaf, fold the cabbage leaf somewhat like a taco, and eat.
Nutrition
Calories: 246kcal | Carbohydrates: 10g | Protein: 20g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 65mg | Sodium: 770mg | Potassium: 797mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1164IU | Vitamin C: 50mg | Calcium: 80mg | Iron: 3mg