Every Wednesday I read the New York Times Dining Section. I love reading the restaurant reviews, articles about food issues and of course the recipes!  Every week I e-mail myself at least one recipe out of the NY Times Dining Section – a few weeks ago it was this recipe for larb gai.

Now I’ve never had Larb Gai before but it seemed like something I’d enjoy.  Essentially it’s ground meat that is dressed with a tangy, salty, flavourful dressing and garnished with onions, cucumbers, mint leaves etc.  The recipe suggested serving it in lettuce leaves or over rice.

Making this was easy enough, it’s totally a weekday meal.  I tried the whole stuffing the meat into lettuce leaves but it did NOT work!  Try picking one of those suckers up?  I guarantee you it will not make it to your mouth.  So instead I dumped it on top of rice.

Did I love these? Not so much.  I think I need to try Larb Gai out at a restaurant for perspective…something about it just didn’t work for me.  I think I needed a bit more flavour.  What I did love about this recipe was the addition of toasted, ground rice.  Great texture and flavour!

Chicken with Lime, Chili and Fresh Herbs (Larb Gai)

Adapted from Kwan Bellhouse

Time: 20 minutes

1. To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.

2. To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.

3. Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.

Yield: 4 to 6 servings.

Note: Larb gai is traditionally served with long-grain Thai or Lao sticky rice, sometimes labeled “glutinous.” It is not the same as Japanese short-grain rice.

(From NY Times)