Chicken Larp

by Chef Christine Inthachith & her mother Bounyoung

The Dressing

Ingredients

• 1 fresh lime (squeeze)
• 1 Tsp of fish sauce
• 1 tsp sugar
• 1 tsp rice coriander

Directions

1. In a bowl combine the fresh lime juice, rice coriander, fish sauce, and sugar.

The Chicken Larp

Ingredients

• 1-2 medium size chicken breast (can use beef, pork, shrimp, fish or tofu)
• 1-2 thinly sliced green onions
• 2-4 thinly sliced shallots
• 3 tablespoons minced fresh lemongrass*
• 1 tsp of minced citrus leaves
• 1 tsp of minced galangal
• couple slices of lime
• 1-2 thinly sliced Thai chilies (depends on your taste bud)
• handful of chopped fresh cilantro leaves
• handful of chopped fresh mint leaves

Directions

1. Clean the chicken breast. Pat dry.
2. In a pan add ½ tsp of vegetable oil, when the pan turns hot, pan sear the chicken breast until its fully cooked all the way. For a healthy option, grill the chicken with no oil.
3. Let the chicken cool for a couple of minutes.
4. Hand chop the chicken breast on a cutting board. Once the chicken is fully chopped. Pour the chicken into the bowl. (The traditional method is to hand chop. For a quick version you can buy ground meat).
5. Add the green onions, sliced shallots, lemon grass, citrus leaves, fresh galangal, Thai chilies, cilantro & mint leaves.
6. Give the larp a good mix, making sure all the spices and dressing coats the chicken.
7. Taste test. See if it needs more fish sauce for saltiness, lime juice or more chili. Get it the way you want it.
8. Dish it out onto a plate and garnish with more mint leaves, cilantro, scallions.
9. Serve with leaf lettuce as a lettuce wrap, or serve with sticky rice the traditional way.

*slice the lemongrass into fine slivers, along with galangal & citrus leaves

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