Laab Gai (Chicken Laab Recipe)
Laab gai or laab chicken is a type of meat salad. It is made of minced chicken, a variety of herbs, fish sauce and lime juice dressing and ground toasted rice. It It usually eaten with sticky rice and fresh vegetables
Equipment
- 1 sauce pan small
- 1 spoon
- 1 knife
- 1 cutting board
- 1 mortar and pestle or coffee or spice grinder
Ingredients
- 250 grams chicken minced or ground
- 4 tbsp toasted sticky rice powder
- 1/2 tbsp fish sauce
- pinch palm sugar
- 1/4 tbsp chilli flakes optional if serving to kids
- 1-2 tbsp lime juice
- 1 small red onion chopped
- coriander roughly chopped
- spring onion chopped
- 10-12 leaves mint roughly chopped
Instructions
- If making the toasted sticky rice from scratch follow instructions from step 1 to but if using prepared sticky rice start from step 2.
- Make the toasted sticky rice. Place the raw sticky rice in a dry pan over medium high heat. Stir continously to prevent burning. Toast the rice until dark brown. Let the rice cool a little and then pound the rice into a coarse powder using a pestle and mortar or grind it with coffe or spice grinder.
- Make the laab. Turn the stove to high heat. Add a couple of tablespoons of water in a pan, add the chiken and poach. Stir constantly to break up the meat and cook until the meat is cooked through.
- Turn the heat off. While the pan is still hot, add the onion, fish sauce lime juice, palm sugar and mix to combine. Add the kao kua, spring onion, coriander, mint and chillies to taste. Taste to adjust the seasoning.
- Serve immediately with sticky rice and fresh raw vegetables such as cabbage, french beans