Chicken Larb in Lettuce Cups

Ingredients per serving

Prepare the Chicken Larb

• Oil, as needed
• Garlic cloves, minced 17.5 g
• Red or green bird’s eye chili, chopped 2.4 g
• Galangal/ginger, finely minced 4.0 g
• Chicken, ground 450.0 g
• Green beans, cut into 6 mm disks 85.0 g
• Basil, Thai (only leaves) 25.0 g
• Stafford® Blue Label Chicken Bouillon Base 1 x 5.5 kg 7.5 g

  Stafford® Blue Label Chicken Bouillon Base 1 x 5.5 kg

  Stafford® Blue Label Chicken Bouillon Base 1 x 5.5 kg

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• Kefir lime leaves, chiffonade 4.0 each
• Shallots, diced 10.0 each
• Fish sauce, Asian 15.0 ml

To Serve

• Limes, cut into wedges, for garnish 2.0 each
• Boston lettuce, large 2.0 heads