Larb Gai : Thai Chicken Salad

With toasted rice powder, citrus & herbs

Serves 2-4

Total time:
40 minutes

Ingredients

1
lb. chicken thighs, minced
¼
cup white onion, diced
1
tbsp cilantro, chopped
12-20
mint leaves
1
scallion, thin sliced
1
tbsp lemongrass, thin sliced
1
lemongrass stalk for poaching liquid
1
tbsp fish sauce
¼
cup lime juice
½
tbsp sugar
½
tbsp chili flates
½
tsp ground white pepper
1-2
tbsp toasted rice powder*

Preparation

Step 1

In a medium sauce pot, make a poaching liquid with water, salt, lime juice and lemongrass stalk (spliced in half). Bring water to a boil and reduce to simmer.

Step 2

Add the chicken to the poaching liquid and cook all the way through.

Step 3

Strain the chicken and remove lemongrass and lime.

Step 4

In a mixing bowl, combine all ingredients.

Step 5

Add sugar, chili flakes and lime juice gradually to taste.

Step 6

Add the mint leaves at the end right before serving as to keep them fresh and vibrant. Serve with fresh cucumber, cabbage and lettuce leaves. It’s also commonly served with steamed sticky rice.

Step 7

*Toasted Rice Powder -place a thin layer of uncool rice grains in a sheet tray and bar or toast on low heat until the grains turn tasty brown. Cool and grind in a spice/coffee grinder.

Share this recipe:

Filed under

Cuisine: