Chicken Larb (Laab Gai) with Toasted Rice and Mint
Inspired by techniques from NYT Cooking.
A lighter take on the beef larb, made with gently steamed minced chicken and red onion in place of shallot, finished with mint, coriander and toasted rice powder.
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Method
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Why this label?
24.6 g protein for 245 kcal = 10 g per 100 kcal, so protein gives about 40% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 2.1 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 185 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1 g per serving
2 % of the 50 g daily maximum · 4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small dry frying pan
- mortar and pestle or spice grinder
- large frying pan or wok
- instant-read thermometer
- large bowl
- slotted spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 245 kcal |
| Protein | 24.6 g |
| Carbohydrate | 14.9 g |
| of which sugars | 3.9 g |
| of which free sugars | 1 g |
| Fat | 10.5 g |
| of which saturates | 3 g |
| Fibre | 2.6 g |
| Salt | 1.56 g |
Protein per 100 kcal
10 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
