Sunday, April 15, 2012

Thai Ground Chicken Salad (Laab Kai)

Thai Ground Chicken Salad (Laab Kai)

1 ½ lbs of ground or minced chicken breast
2 shallots thinly sliced
2 cloves of minced garlic
1/4 red onion thinly sliced
1 small stalk of lemongrass thinly sliced
3 kaffir lime leaves thinly sliced
3 fresh Thai chilies or 1 t of Thai roasted ground chili
2 green onions chopped
1/2 cup of thinly sliced mints
1/2 cup of chopped cilantro
3 to 4 T of fish sauce
4 T of lime juice
4 T of roasted rice powder
1 T of sugar (this is optional)

In a fry pan put 1 cup of water and add ground chicken break it apart to smaller pieces. Cook and stir the ground chicken until done, drain the water out if any left in the chicken. Set aside to cool down.

In mortar pestle pound lemongrass and kaffir limes to small pieces, but don’t pound it to paste. It might be best if you mince it instead. (You need about 1/3 cup of mix lemongrass and lime leaves)

In a large bowl mix cooked chicken with all the ingredients except the mints and cilantro. Add and adjust the flavor as you like. This recipe should be spicy, salty and sour.

Garnish with mints and cilantro.

Serve Thai Laab Kai with cabbage, long bean, cucumber and lettuce or whatever you like to dip with.
You can serve as lettuce wrap.


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