Careme

Ingredients

• Boneless skinless chicken breast

  12 ounces $5.49
• Fish sauce

  1 tablespoon
• Limes

  2 medium, to yield 3 tablespoons juice $1.50
• Green leaf lettuce

  1 small head $2.99
• Uncooked jasmine rice

  2 tablespoons $4.99
• Fresh mint

  1/4 cup loosely packed leaves $1.49
• Shallot

  1 small, about 2 ounces $4.49
• Green onions

  2 $1.50
• Carrots

  8 ounces $1.39
• Unseasoned rice vinegar

  1 tablespoon
• Sugar

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Morton kosher salt flakes

  5/8 teaspoon, divided
• Chateau Ste. Michelle Vintage Select Riesling Washington White Wine

  750 ml $9.99

Instructions

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

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 kosher salt flakes

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

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

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

   • 2 tablespoons lime juice
   • 1 small shallot, about 2 ounces, peeled and very thinly sliced
   • 2 green onions, trimmed and thinly sliced
   • 1/4 teaspoon crushed red pepper flakes

   Stir and set aside.

5. Pat 12 ounces boneless skinless chicken breast dry, then finely chop into small, mince-like pieces with a sharp knife. Toss with 1 tablespoon fish sauce and 1/8 teaspoon Morton kosher salt flakes. Let stand for at least 5 minutes while preparing the toasted rice. Wash the knife, board, and your hands.

6. Place 2 tablespoons 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.

7. Put the seasoned chicken and 2 tablespoons water in the skillet over medium heat. Cook for 6–8 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.

8. Add the warm chicken and its small amount of cooking juices to the larb dressing. Tear 1/4 cup loosely packed mint leaves, then fold them into the chicken along with the toasted-rice powder just before serving.

9. Divide the lettuce leaves between two plates and spoon the larb alongside or into the leaves. Serve the carrot ribbons on the side, leaving excess pickling liquid in the bowl.

Want more detail? See the temperature guide.