Spicy Lemongrass Chicken Larb

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tbsp vegetable oil
• 1 stalk lemongrass
• 1 tbsp crushed roasted chillies
• 4 chicken thighs
• 1 tsp caster sugar
• 1 tbsp rice wine
• 1 tbsp fish sauce
• 1 lime
• 1 small bunch Thai basil
• 1 small bunch coriander
• 50g/1¾oz roasted ground glutinous rice
• 1 tbsp roasted red chillies, crushed
• chicken skin (from the thighs), cut into strips about 1½cm/½in wide
• bamboo skewers, soaked in water for 30 minutes
• sea salt
• ground white pepper
• 1 carrot
• ½ cucumber
• few sprigs Thai basil
• few sprigs coriander

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Soak the bamboo skewers in water for 30 minutes, as listed, so they do not burn. Trim the lemongrass, discard the tough outer layers and finely chop the tender inner part.

2. Remove the skin from the chicken thighs and set it aside. Cut the skin into strips about 1½cm/½in wide, then cut the meat into bite-sized pieces.

3. In a bowl, mix the chicken meat with the chopped lemongrass, crushed roasted chillies, caster sugar, rice wine, fish sauce, a pinch of sea salt and ground white pepper. Cover and chill for 20 minutes.

4. Thread the chicken skin strips onto the soaked skewers. Heat 1 tablespoon of the vegetable oil in a large frying pan over medium heat and cook the skewers, turning, for 6 to 8 minutes until crisp. Keep warm.

5. Heat the remaining vegetable oil in a wok over high heat. Stir-fry the marinated chicken for 5 to 7 minutes until cooked through to 165°F (74°C) in the thickest part.

6. Remove the wok from the heat. Stir in the roasted red chillies, crushed, the roasted ground glutinous rice and the juice of the lime. Chop half the Thai basil and half the coriander and fold them in.

7. Cut the carrot into fine matchsticks and slice the cucumber thinly. Toss them with the remaining Thai basil and coriander leaves.

8. Spoon the chicken larb onto a platter, top with the crisp chicken skin skewers and the reserved sprigs of Thai basil and coriander, and serve with the carrot and cucumber alongside.