Iceberg Babies® Larb Gai
Yield: 8 servings
Ingredients:
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8
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Garden Hearts® Iceberg Babies®
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1/2
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cup ground roasted rice
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8
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chicken breasts, skinned and boned
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8
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limes, juiced
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8
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shallots, peeled and sliced
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8
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teaspoons oriental fish sauce
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8
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teaspoons oyster sauce
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1
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bunch mint leaves, washed and torn into pieces,
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reserving a few whole leaves for garnish
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4
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teaspoons dry chili peppers
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8
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green onions, finely chopped
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4
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small firm tomatoes (such as Roma), diced
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1
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cucumber, peeled and diced
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1
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lime, thinly sliced
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1. Cut off the stem of the Iceberg Babies®, rinse under cold water, and allow to drip dry completely. Cut a generous cap from the top, removing about 1/3 of the head, and clear out the center to create a bowl. Arrange the cap leaves next to the lettuce bowl on a large plate and set aside.
2. Brown uncooked rice in a dry pan, stirring so it will not burn. Grind in a blender to produce a texture similar to semolina or fine bread crumbs. Set aside.
3. Finely mince chicken breast and sauté in a wok or large non-stick skillet with little or no oil.
4. Add lime juice, shallots, fish sauce and oyster sauce. Stir constantly over medium heat until chicken is cooked.
5. Toss in mint leaves, chili peppers, and green onions; sprinkle with ground rice.
6. Fill lettuce bowl with the cooked chicken mixture.
7. Garnish with mint, cucumber, lime, tomato and roasted ground rice.
| Chef’s comments: “To eat Larb Gai in Thai tradition, use an Iceberg Babies® lettuce leaf, fill it with chicken and roll it up like a taco.” |
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Chef Beat Giger, CEC, AAC
Corporate Chef & Director of Special Events
Pebble Beach Resorts |
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