Larb Gai
Brett McGregor, 37 years old, Christchurch
Larb Gai
1/4 cup rice
1/2 chicken breast, minced
1 chicken thigh, trim fat, minced
4 kaffir lime leaves, finely sliced
2 1/2 dried red chili's, ground
1/2 lemon, juiced
1/2 lime, juiced
1 shallot, finely sliced
1/3 red onion, finely diced
2 tbs fish sauce
1/2 cup mint leaves
1/2 cup coriander leaves
Finely sliced cucumber, to serve
Steamed rice, to serve
1 Heat a frying pan over a medium heat, add the rice and toss to
toast rice until grains are golden. Cool, then place in a mortar,
using a pestle pound rice into a fine powder.
2 Place the chicken in a saucepan, just cover with water, place
over a low heat and gently bring to a simmer until chicken is just
cooked. Add the lime leaves, chilli, lemon and lime juice, shallot,
red onion and fish sauce.
3 Stir through the mint and coriander leaves.
4 Arrange cucumber slices on a serving plate, top with the larb
with a bowl of steamed rice to the side to serve.
Please note - This recipe is untested in the MasterChef
kitchen.
