Chicken Larb With Thai Pickles - cooking recipe

Ingredients

-1 None Thai Pickles
1/2 cup granulated sugar
1/2 cup white vinegar
1 tbsp kosher salt
1 None small red pepper, sliced thinly
1/3 cup bean sprouts
1 None Persian cucumber, seeded, sliced thinly
None None Chicken Larb with Thai Pickles
1/4 cup chicken stock
2 tbsp lime juice
1 tbsp fish sauce
1 tbsp palm sugar, grated
18 oz ground chicken
1 clove garlic, minced
2 None shallots, sliced thinly
2 tbsp fresh cilantro leaves, finely chopped
1 tbsp fresh mint leaves, finely chopped
1 None fresh long red chili, sliced thinly
1 medium head iceberg lettuce, coarsely shredded

Preparation

To make the Thai pickles, bring sugar, vinegar, salt and 1/2 cup water to a boil. Let cool for 5 mins. Combine pepper, bean sprouts and cucumber in a medium bowl. Pour vinegar mixture over vegetables, cover and let stand for 30 mins.
Meanwhile, combine stock, lime juice, fish sauce and palm sugar in a large saucepan. Bring to a boil. Add chicken and garlic. Reduce heat and simmer, stirring, for 5 mins, or until chicken is cooked through. Let cool for 10 mins then stir in shallots, herbs and chili.
Arrange lettuce on serving plates. Top with larb and pickles.