Laab Gai – Spicy Chicken Salad – ลาบหมู
February 27, 2016
Ingredients
- 300 grams minced boned, skinless chicken thigh or breast if you prefer
- 1 handful mint torn
- 1 small handful fresh coriander (cilantro) leaves picked, stalks chopped
- 1 tbsp roasted chilli flakes preferably Asian
- 2 limes juiced
- 1 heaped tablespoon toasted rice powder
- 4 thai thai shallots or 2 larger shallots or half a red onion
- 2 spring onions (optional) very finely chopped
- 1 bunch Thai Basil to serve
- 1 Lettuce of choice to serve
- sticky rice to serve
Servings: people
Units:
Instructions
- In a saucepan, add 2 tablespoons of water over a medium heat.
- Add the chicken and stir to stop it sticking (you don't want to colour the meat). After about a minute the juices will start to come out of the meat and it will start to steam. At this point continue to stir occasionally for around 5 minutes.
- After around 5 minutes the meat should be cooked through (always check by tearing open the biggest piece of meat in the pan), and if you tilt the pan there should be around 4 or 5 tablespoons of juice at the bottom. This will be the base for your dressing.
- Once the meat is cooked, take the pan off the heat. Throw in the other ingredients, saving a little bit of mint and coriander for garnish and give everything a good mix. This is your chance to check for seasoning. Taste to see if you need to add more fish sauce or lime juice.
- Serve with the lettuce leaves, the Thai basil and the sticky rice.
Recipe Notes
The measurements for seasoning are a guide. Always check your food as you are going and adjust to your taste.
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