Thai Chicken Larb with Brown Rice and Fresh Herbs

Ingredients

• 400g brown rice, rinsed
• 900ml water, for cooking rice
• 900g minced chicken, free-range if available
• 2 tablespoons light olive oil
• 2 lemongrass stalks, white part only, very finely chopped
• 6 shallots, thinly sliced
• 3 long red chillies, finely sliced, seeds removed for less heat
• 4 tablespoons fish sauce, check label: fish and salt only
• 4 limes, juiced
• 3 tablespoons raw jasmine or long-grain white rice, for toasting into rice powder
• 1 bunch fresh coriander, leaves and fine stems, roughly chopped
• 1 handful fresh mint leaves, roughly torn
• 4 spring onions, finely sliced

Method

1. Cook the brown rice: combine 400g brown rice and 900ml water in a medium saucepan. Bring to the boil, reduce to the lowest heat, cover tightly and cook for 35 minutes. Remove from heat and leave covered for 10 minutes to steam.
2. Make the toasted rice powder: place 3 tablespoons of raw rice in a dry frying pan over medium heat. Toast, stirring constantly, for 5 to 7 minutes until golden and fragrant. Remove and allow to cool slightly, then grind in a mortar and pestle or small blender to a coarse powder. Set aside.
3. Heat 2 tablespoons of light olive oil in a large frying pan or wok over medium-high heat. Add the lemongrass and half the sliced shallots. Stir-fry for 2 minutes until softened and fragrant.
4. Add the minced chicken in batches, breaking it up as it cooks. Stir-fry for 8 to 10 minutes over medium-high heat until fully cooked through with no pink remaining.
5. Remove the pan from the heat. Add the fish sauce and lime juice, stir well to coat the chicken. Taste and adjust the balance: add more lime for sour, more fish sauce for salt. Stir through most of the chilli slices, reserving a few for garnish.
6. Stir in the toasted rice powder, the remaining raw shallots, spring onions, coriander, and mint. The residual heat will soften the fresh ingredients slightly while keeping them vibrant.
7. Divide the cooked brown rice evenly among 5 bowls. Spoon the larb mixture on top. Garnish with reserved chilli slices, extra fresh herbs, and a lime wedge if desired. Serve immediately or cool quickly for storage.

Batch cooking tip

• Store the larb chicken mixture and cooked brown rice in separate airtight containers in the fridge for up to 4 days. Keeping them separate prevents the rice from becoming soggy and absorbing the dressing overnight. Add fresh herbs only when serving each portion, not before storage, as they will wilt and discolour.