Chicken Mushroom Larb Bowls (with coconut rice!)

5 from 9 votes

Chicken Mushroom Larb Bowls (with coconut rice!)

Mushrooms add so much flavor and depth into any recipe and today it’s upping the ante on one of my favorite recipes from my cookbook – the Chicken Larb Bowl.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Lunch

Cuisine: Thai

Servings: people

Author: Gaby Dalkin

Ingredients

For the quick pickled vegetables

2 Persian cucumbers finely sliced
½ red onion finely sliced
3 tablespoons rice vinegar

For the Blended Chicken Mushroom Mixture

1 tablespoon vegetable oil
5 ounces kale stems removed and chopped
1 pound ground chicken
1 pound Shiitake and Maitake mushrooms finely chopped
4 cloves garlic finely chopped
6 green onions thinly sliced
3-4 tablespoons soy sauce
2-3 tablespoons sambal oleek 2 for medium spice, 3 for super spice!
1 tablespoon brown sugar

For the Rice

2 cups jasmine rice
2 ½ cups water
1 cup coconut milk
1 teaspoons white sugar
1 teaspoon kosher salt
1 lime zested and juiced

Garnish

Fresh mint
Fresh basil
Fresh cilantro

Instructions

Combine the cucumbers, red onion and rice vinegar in a small bowl and toss to combine. Let them marinate while you cook the chicken.
In a large heavy bottom skillet, heat the vegetable oil over medium high heat. Once hot, add the kale and sauté over medium high heat until wilted, about 5-6 minutes. Season with salt and carefully remove the kale and transfer to a medium bowl.
In the same heavy bottom skillet, add the ground chicken and chopped mushrooms and using the back of a wooden spoon, break the chicken apart and let cook until no pink remains on the chicken and the mushrooms are caramelized, about 10-12 minutes. Once cooked, add the kale mixture back in and stir to combine.
Once everything is back into the skillet, add the garlic and green onions and sauté for 1 minute until fragrant. Add the soy sauce, sambal oleek and brown sugar and stir to combine. Season with salt as needed and reduce heat to low and simmer until ready to use.
Place the water, coconut milk, sugar and salt in a medium saucepan, and warm over medium-high heat until the mixture starts to simmer. Add the rice and bring back to a low simmer. Cover the pot with lid, then reduce the heat to low. Cook, undisturbed, for about 15 minutes, then turn off the heat and let the rice steam for another 5 to 10 minutes. Uncover, fluff, and season with the zest and juice of 1 lime.
To assemble, place equal amounts of the coconut rice at the bottom of 4 bowls, followed by equal amounts of the chicken mushroom mixture, pickled vegetables and plenty of the fresh herbs. Serve immediately.

Notes

I think Jasmine has the best flavor for this type of rice bowl, but you can use any long grain white rice.

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