Laab Gai (Spicy Chicken Salad)
Ingredients: sticky rice, kaffir lime leaf, dry chili flakes, chicken thigh and breast, fish sauce · 30 min cook time · 280kcal · $12.50
Ingredients
2tablespoons sticky rice, 2leaves kaffir lime leaf, 1tablespoon dry chili flakes, 1pound chicken thigh and breast, 2tablespoons fish sauce, 2shallots shallots, 2tablespoons lime juice, 2stalks green onions, 3leaves sawtooth coriander, 0.5cup fresh mint
Instructions
1. Toast raw sticky rice and a kaffir lime leaf in a pan over medium heat, stirring constantly until it turns a deep brown color.
2. Transfer the toasted rice and lime leaf to a mortar and pestle, and grind to a coarse powder with a bit of grittiness.
3. Chop the chicken thighs and breasts together using a cleaver until finely ground, combining both fat and lean meat.
4. Cook the ground chicken in a large pan with a couple tablespoons of water or chicken stock, stirring frequently, and season with a splash of fish sauce.
5. Remove the chicken from heat while still hot, mix in thinly sliced shallots, fish sauce, and lime juice.
6. Add the toasted rice powder and dry chili flakes, mixing well.
7. Stir in chopped green onions and sawtooth coriander, then garnish with fresh mint leaves and serve with fresh vegetables.
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