Thai Chicken Salad or Larb Gai or Laab Gai ลาบไก่ - Episode 187

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey offers a leaner option, while ground pork is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: Worcestershire sauce

Soy sauce is a vegetarian alternative, while Worcestershire sauce is easier to find.

mint leaves

🥗Healthier: basil

💰Cheaper: spinach

Basil provides a similar aromatic quality, while spinach is more economical.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity, while vinegar is a budget-friendly substitute.

Toast uncooked jasmine rice in a pan over low heat, stirring occasionally for about 4 minutes until it turns a light brown color.

Remove the toasted rice from the pan and set aside to cool.

In the same pan, toast Thai chili flakes over low heat until fragrant, then set aside.

Grind the toasted rice using a mortar and pestle until it resembles small grains, not powder, and set aside.

Cook ground chicken in the pan with 3 tablespoons of chicken stock, stirring continuously to avoid large chunks, for about 4 minutes until fully cooked.

Remove the cooked chicken from heat and let it cool slightly.

Prepare the vegetables: thinly slice 1 shallot, 2 green onions (keeping the bottom part thinner), and chop cilantro, setting them aside.

Prepare the lettuce leaves and cucumber, cutting the cucumber into slices and setting aside.

In a mixing bowl, combine the cooked chicken, shallots, green onions, cilantro, and Thai chili flakes.

Add 3 tablespoons of lime juice, 3 tablespoons of fish sauce, 1.5 tablespoons of sugar, and 2.5 tablespoons of toasted rice to the mixture.

Mix everything together gently, ensuring the toasted rice is added last to prevent it from becoming mushy.

Serve the chicken salad in lettuce leaves with cucumber slices on the side, garnished with fresh mint.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens