Chicken Larb
This recipe is adapted from Donna Hay’s Chicken Larb and has become one of my favourite quick and delicious last minute meals.
500g chicken mince
3 garlic cloves, chopped finely
a thumb sized piece of ginger, peeled and cut into thin strips
1/4 cup chilli jam (I use ‘Always Fresh’ Chilli Jam Relish)
2 tbsp peanut oil
2 tbsp lime juice
1 tbsp fish sauce
1/2 bunch of coriander, roughly chopped
1/2 bunch of mint, roughly chopped
Fried shallots (optional)
In a bowl mix together mince, garlic, ginger & chill jam.
Heat oil in a wok over high heat. Add the chicken mixture and cook until lightly browned. Spoon over the fish sauce & lime juice and cook for a further 2 minutes. Remove from heat & stir through mint and coriander. Top with fried shallots and serve immediately.
Just Wanna Cook! 