Mandarin Minced Chicken (Larb)
This recipe is not in any way Chinese, it is named for the Mandarin hotel in Singapore where I first had this dish. It is a sort of Larb variant.
60g shallots, minced
10g red chilie, minced
10g minced chinese parsley (cilantro)
15g minced or creamed garlic
600g minced/ground chicken
75ml soy sauce (thin) or 40 ml dark soy sauce
35ml lime juice
Prepare everything. Start cooking with oil in the pan and add the shallots, chilies and cilantro. After the shallots are starting to get translucent add the garlic. Within 30 seconds of adding the garlic you must add the minced chicken and stir thoroughly.
Continue cooking until the chicken is brown and well broken up, the texture should be fine. Add the soy and lime and cook a further five minutes at low heat with cover.
Serve over rice.