Cuisine Thai: Larb au Poulet (Recette Facile et Rapide) HOP DANS LE WOK

Today at Ovenalwok, we're making a chicken laab, which is a very common dish in Laos and Thailand. It's a bit like a minced meat salad, it's eaten with rice and crunchy vegetables. You'll see, it's a real punch of flavor in your mouth. We'll quickly go over the ingredients we'll be using today, but if you want the written and printable version, it's on our blog, and you'll find the link in the description of the video. You could use already minced chicken if you want to save time. On the other hand, if it's a little drier, I think it's minced a little too finely. Personally, I chop my chicken with a knife. I prefer when the pieces are a little thicker, it adds texture and it's juicier. And there, you have a choice of using boneless thighs or chicken breasts. You can even do half and half. Chop them until you get the texture you like. And there, normally, there wouldn't be any marinade in the chicken. You could cook it directly like that, by sautéing it in the pan with a little oil, or by boiling it to get a slightly less greasy version. But we like it when it drips, so we're going to put a tablespoon of fish sauce. I use the Trois Craves brand because it's going to be one of the main flavors of the dish, but if you only have the Squid brand, go ahead, it'll be fine. I also add a tablespoon of sugar and a teaspoon of chicken broth powder. The next thing we're going to prepare is the grilled rice powder. It's probably one of the most important ingredients. You can't call it a lave if you don't add this powder. You'll need 3 tablespoons of uncooked glutinous rice, but if you can't find it, you could also use jasmine rice. We're going to put this in a pan, and just to make it a little more fragrant, we're going to add some caffir lime leaves. My lime leaves have dried up a bit in the freezer, normally it wouldn't be as dry as this. Okay, after removing the leaf stems, we put this in our pan with the rice, and we heat it over medium-high heat. We stir the rice from time to time, and we're going to cook it until it's brown. And it's normal if it's smoking, do it under the hood so your detector doesn't go off. Just be careful not to burn the rice grains. It doesn't have to be brown, like coffee beans, for example. Once we've grilled the rice enough, we're going to transfer it to a bowl resistant to heat. We're going to let it cool down a bit before grinding it. You could reduce it to powder by using a spice grinder, but for that, I prefer to use a mortar, it will leave the grains a little thicker, it will make more texture in the dish. And once it's reduced to powder, we put that aside. In the seasonings that we're going to put in the chicken, there's going to be chili pepper powder. If we want it to be even tastier, we're going to have to grill our peppers before reducing them to powder. It's an optional step, but it's something I like to do. So we just take the peppers directly from the bag like that, we put them in the pan, there's no precise amount, I always do a little more than planned. We heat it over medium-high heat until the peppers start to darken a little. You'll also see, it's going to smell very good. And there, we see that it's starting to darken a little, we're going to remove them from the heat. I'm also going to let them cool down a little before grinding them. I like that when it's a pretty fine powder, I'm going to put them directly in the spice grinder. And if you're a little less tolerant of spice, but you still like the taste of pepper, you can cut them in half, remove the seeds and then grill them, because there's a lot of spice in the seeds. Well, now we just have to cut our fresh ingredients. We go with three cloves of garlic that we're going to chop. About 70 grams of French shallots, which we're going to cut into julienne. It all depends on the size of our shallots, it could be between 2 and 4. We also cut a sprig of green onion into slices. And I take this opportunity to ask you, if you like our YouTube channel and want to help us, don't forget to subscribe to our channel and put a little thumb on the video. We are now ready to prepare our fresh herbs. The most important is the mint. We're going to cut a little bit, about a quarter of a cup. And that's the portion that's going to be mixed directly with the meat after cooking. The mint is going to darken a little bit because of the residual heat. That's why we don't put in a huge amount. We could add a little more fresh mint as a garnish when serving. Another herb that is often used in a lab is long coriander. We're going to find it more specifically in Asian groceries, but if you're really not able to find it, you can replace it with regular coriander. And we cut it into small pieces of about 5 mm. We also have ordinary coriander that we're going to chop roughly. Then, finally, we're going to squeeze a lime. We need 2 to 3 tablespoons of juice in total. Sometimes we come across a little less juicy limes. Prepare 2 just in case. And once our ingredients are cut, we can move on to the wok. Heat over medium heat and add a little oil. Add the garlic and cook for 15 to 30 seconds. We want the pieces of garlic to start to lightly brown. Add the chicken and cook it completely. If you have chicken that is already chopped, just break it up into small pieces throughout the cooking. Once it's cooked, turn off the heat and let it rest for a minute. If we add all our ingredients right away, the lime juice will be less fresh, the onions will soften a little too much. So the little one-minute break is just to make sure the freshness of the ingredients that will come next. It's been a minute, we add the French shallots, the chili pepper powder, a tablespoon of fish sauce, and again, I'm going to use the 3 Crabs brand. We add the lime juice, and I start with 2 tablespoons. We can adjust later if necessary. And the roasted rice powder. Same thing, I'm going to start with 2 tablespoons and we adjust later. And we mix well for 30 seconds. Here, we can taste to see if we want to adjust with more lime juice and more roasted rice powder. We adjust this to our tastes. And another thing too, we are supposed to put the roasted rice powder if we are ready to eat the dish. If we want to prepare this dish in advance, it is better to keep the rice powder separate and put it just when eating. Because otherwise, it will absorb all the liquids and we will lose the texture that is a little granular and crunchy. Once everything is mixed, we will add the green onions and all the fine herbs and we mix well. So it was not more complicated than that, we are already ready to serve. As a side dish, we can put lettuce. I like iceberg lettuce because of the crunchy side. And we will also put small slices of cucumber. You could put as a side dish any crunchy vegetable. And for the fine herbs, go ahead, as much as you want, you can put it to your liking. Mint should still be the main flavor among all the herbs. But if you want to put basil, there is no problem, put it. And there are several ways to eat this dish. First, we can eat it hot or we can eat it warm, room temperature. We can eat it directly with a spoon and alternate with bites of crunchy vegetables. We could also put the meat on a piece of cucumber or salad to make a bite. And often, this dish, we will eat it with glutinous rice. If you are comfortable, you can take a small handful with the fingers of glutinous rice or a handful of meat. Personally, I prefer to go with a spoon. For lovers of Asian fine herbs, this is a recipe to try absolutely. Go ahead really generously with the mint. It's a flavor that must be there. And you will see that the little taste of grilled rice is really good. Beautiful exotic flavors. The taste of the lime is there. The fine herbs too. A unique experience because there is just no equivalent to this recipe in Western cuisine. Ah! Do you want to taste the rice? We're going to go with seasoned glutinous rice. No! You don't want to taste? Do you want us to sit in your chair? No! Do you want a pepper? She would like it, just because it's red. We breathe. Show everyone how good the good rice is. Open your mouth. Did you swallow? Bravo! If you have any questions about our recipes, you can come and ask us on our Facebook group Cuisine Asiatique fait maison. Thank you for being there and we'll see you next week. Bye bye! Jacques is a little drooling.