Laab Kai – Thai Chicken Salad
This recipe serves 2 as a main course or 4 as a starter.
Ingredients
- 300 g minced chicken breast
- 3 tbsp of fish sauce
- 2 tbsp of lime juice
- ½ tsp of chicken stock powder
- 6 cl of water
- 2 tbsp of fresh galangal finely chopped
- 3 shallots
- 3 tbsp of fresh coriander leaves chopped
- 3 tbsp of fresh mint leaves chopped
- 2 tbsp of toasted sticky rice powder
- 1 tsp of dried chilli powder more or less, to taste
Cucumber, white cabbage, raw long beans, mint and basil leaves, lime wedges…
to serve with the dish
Instructions
- Peel the shallot and slice it thinly lengthways.
- Place the chicken, shallot, galangal, fish sauce, lime juice, chicken stock powder and water in a saucepan. Mix well.
- Cook over medium heat for 5 minutes, stirring well. If the chicken is cooked through, remove the pan from the heat. Otherwise, cook it for a few more minutes. Leave to cool.
- In a bowl, mix the cooked chicken with the remaining ingredients. Adjust the seasoning if necessary.
- Serve this salad with a selection of raw vegetables, fresh aromatic herbs and sticky rice.