Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Juice 2 medium limes to yield 3 tablespoons plus 2 teaspoons juice; set aside.

2. 2.

   Prepare the quick-pickled carrots in a medium bowl, combining:

   • 8 ounces carrots, peeled and shaved into thin ribbons with a vegetable peeler
   • 1 tablespoon lime juice
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon sugar
   • 1/2 teaspoon Morton coarse kosher salt

   Toss thoroughly and let stand for at least 15 minutes while preparing the rest of the meal, tossing once.

3. 3.

   Separate the leaves from 1 small head green leaf lettuce, wash, and dry thoroughly. Set aside for serving.

4. 4.

   Wash and dry 1/3 cup loosely packed mint leaves. Tear any large leaves and set aside.

5. 5.

   Prepare the larb dressing in a large mixing bowl, combining:

   • 2 tablespoons plus 2 teaspoons lime juice
   • 1 medium shallot, about 3 ounces, peeled and very thinly sliced
   • 3 green onions, trimmed and thinly sliced
   • 1/3 teaspoon crushed red pepper flakes

   Stir and set aside.

6. 6.

   Pat 1 pound boneless skinless chicken breast dry, then finely chop into small, mince-like pieces with a sharp knife. Toss with 1 tablespoon plus 1 teaspoon fish sauce and 1/8 teaspoon Morton coarse kosher salt. Let stand while preparing the rice. Wash the knife, board, and your hands before starting the stovetop cooking.

7. 7.

   Rinse 2/3 cup uncooked jasmine rice in a fine-mesh strainer and drain well. Place in a small saucepan with 1 cup water and 1/4 teaspoon Morton coarse kosher salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 10 minutes. Fluff before serving. Prepare the larb while the rice cooks and rests.

8. 8.

   Place the remaining 2 tablespoons plus 2 teaspoons uncooked jasmine rice in a dry skillet over medium-low heat. Toast, stirring frequently, for 5–7 minutes until golden and nutty-smelling. Transfer to a plate and cool for 3 minutes, then grind into a coarse powder using a spice grinder or mortar and pestle.

9. 9.

   Put the seasoned chicken and 2 tablespoons water in the skillet over medium heat. Cook for 8–10 minutes, stirring and breaking up clumps, until the chicken reaches 165°F. Keep the chicken moist; if the skillet dries out before it is cooked, add 1 tablespoon water. Remove from the heat and let cool for 3 minutes.

10. 10.

    Add the warm chicken and its small amount of cooking juices to the larb dressing. Fold in the prepared mint and toasted-rice powder just before serving.

11. 11.

    Divide the cooked jasmine rice between two plates, about 1 cup per person. Arrange the lettuce alongside and spoon the larb into or beside the leaves. Add the carrot ribbons, leaving excess pickling liquid in the bowl.

Want more detail? See the temperature guide.