Thai Chicken Salad - Larb Gai

ลาบไก่ - Larb Gai (Lao: ລາບ)

Thai Chicken Salad - Larb Gai
Your rating: None Average: 4.5 (6 votes)
Author: tum
Date: 9-20-10
Servings: 4
Prep Time: 30 minutes
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Sometimes "lost in translation" occurs for Asian dishes. Larb Gai is a spicy chicken recipe that gets lost in translation, originating out of Laos and spreading to the northeastern area of Thailand (Isaan).

In the US, Larb Gai is served as a salad or an appetizer. In Laos and Thailand, Larb Gai is served as part of the main entree. Thai chicken salad is traditionally served with long-grain Thai or Lao sticky rice.

Recipe Ingredients:

  • 1 lb ground chicken
  • 1/2 cup water
  • 1/4 cup green scallions, chopped
  • 1/4 cilantro, chopped
  • 1/8 cup mint, chopped
  • 1 tablespoon toasted rice powder
  • 2 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 1 1/2 teaspoons Thai dried chili flakes

Recipe Steps:

  • In a medium sauce pan, bring the water to a simmer over medium high heat. Stir in chicken and cook for 5-7 minutes or until cooked through. Turn off heat.
  • Stir in scallions, cilantro, mint, rice powder, fish sauce, lime juice and chili flakes.
  • Serve with sticky rice and cucumbers.

Serving Size: 4
Preparation Time: 30 minutes

Rate this Recipe:
Your rating: None Average: 4.5 (6 votes)
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