Chicken larb skewers with mixed greens & mint salad

Delight your family and serve up Curtis Stones fresh and healthy chicken larb skewers tonight!

Recipe «Chicken larb skewers with mixed greens & mint salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 medium red onion, coarsely chopped, 1/2 stalk lemongrass, thinly sliced, 2cm piece fresh ginger, peeled and finely chopped, 1/2 lime, finely zested, 1 clove garlic, peeled , 1 tsp sea salt, 2 tbsp olive oil, 400g Coles RSPCA approved chicken mince , 3/4 cup Coles Brand long grain rice, rinsed, drained, 1/2 lime, juiced, 1 tbsp Maggi fish sauce, 3 tsp Coles Brand caster sugar, 1 red birdseye chilli, finely chopped, 80g mixed lettuce, 1/4 bunch fresh mint, leaves picked, 1/4 medium red onion, thinly sliced.

Ingredients:

• 1/4 medium red onion, coarsely chopped 
• 1/2 stalk lemongrass, thinly sliced 
• 2cm piece fresh ginger, peeled and finely chopped 
• 1/2 lime, finely zested 
• 1 clove garlic, peeled 
• 1 tsp sea salt 
• 2 tbsp olive oil 
• 400g Coles RSPCA approved chicken mince 
• 3/4 cup Coles Brand long grain rice, rinsed, drained 
• 1/2 lime, juiced 
• 1 tbsp Maggi fish sauce 
• 3 tsp Coles Brand caster sugar 
• 1 red birdseye chilli, finely chopped 
• 80g mixed lettuce 
• 1/4 bunch fresh mint, leaves picked 
• 1/4 medium red onion, thinly sliced 

Instructions

1. In a small food processor, blend the red onion, lemongrass, ginger, lime zest, garlic, salt and 1 tablespoon of the oil until very finely chopped, stopping the machine and scraping the sides of the bowl occasionally. Place the mixture in a large bowl and mix in the chicken mince.
2. Using oiled palms, divide the chicken mixture into 8 and mold the chicken mixture into oval balls on the ends of 8 bamboo skewers. Cover and refrigerate while you prepare the barbecue, rice and nuoc cham.
3. Preheat the barbecue on high.
4. To make the nuoc cham, in a small bowl, mix the lime juice, fish sauce, sugar and chilli. Set aside for 10 minutes to allow the flavours to blend.
5. Coat the larb skewers with the remaining oil. Barbecue the skewers, turning as needed, for 8 minutes or until the chicken is cooked through and grill marks form.
6. Meanwhile, to cook the rice, in a small heavy saucepan, bring the rice, 1 1/3 cups water and a pinch of salt to a boil over high heat. Reduce the heat to medium-low, cover, and simmer gently for 15 minutes or until the water has been absorbed and the rice is tender. Don’t stir the rice during cooking, as this can release starches that will lead to sticking. Fluff the rice with a fork and stand, covered, for 5 minutes.
7. Divide rice among four plates. Top each with a quarter of the greens. Arrange the skewers on top of the rice. Sprinkle over the mint and onion. Drizzle the nuoc cham over the salad and chicken and serve immediately.