Laab Gai Recipe
(Warm Chicken Salad)
This is a fantastic authentic Thai Laab; Warm Chicken Salad, actually to be correct that is Laab Gai which is the chicken version of Thai Laab, The recipe originates from the Isaan region of North Thailand.
Basically its a minced chicken salad that is served warm and it’s a very popular Thai salad recipe all over Thailand not just the north.
It is unusual in several ways but the most noticeable (apart from being warm) is the texture, is has a lovely grainy feel which is provided by the freshly ground Toasted Rice, this soaks up the watery cooking stock to provide a wonderful depth of flavour which compliments and supports the highs of the sour lime and spicy chilli powder
We have a selection or Thai salad recipes, which are all located within the Thai Salad Cooking Classes section of the website surprisingly. There quite are a few more Thai salad recipes waiting in the wings to be published and tutorials made.
How to Make Thai Chicken Salad
Serves 2-4 (with lots of salad)
300gr Lean Chicken
50gr Chicken Liver
1/3 Cup Chopped Shallots
1/3 Cup Mint Leaves
3-4 Spring Onions
3-4 Sprigs Coriander
2 Small Limes
1-2 Tbs Ground Toasted Rice
1 Tbs Fish Sauce
1 Tbs Chilli Powder
2 ts Chicken Stock
1 Cup Water
Marinade the chicken in Lime juice for 10-15 minutes
Chop Spring Onions and Coriander
Finely slice the Shallots
Remove Mint leaves from stems
Place the chicken livers in a pan with about a cup of water bring to boil and simmer for ten minutes remove and slice
Into a wok pour about a cup of the chicken liver stock and add the marinaded minced chicken simmer until cooked about 3 minutes
Add the sliced liver for the last 30 seconds
Making The Salad:
Using a large mixing bowl, pour in the contents of the wok and.
Add the juice of 1/3 small Lime and the Fish sauce and Chicken stock powder and mix well together
Next add the ground toasted rice followed by the chilli powder and mix again
Next up, Shallots; stir them in and taste test the sauce and adjust as required
Lastly add the spring onions, coriander and mint leaves mix in thoroughly and….
Serve onto a bed of lettuce with a huge side plate of salad vegetables with and either hot Jasmine Rice or in true Isaan style -Sticky Rice. This would normally be served with a barbecued dish such as BBQ Spare Ribs or Pork One Sun plus you would probably have another salad to go with it such as Som Tam (Spicy Green Papaya Salad) and BBQ Fish with its delicious special Spicy Sour Sweet Peanut Sauce
Jules’s Blurb: Yet again you’ll see I can’t stop stuffing my face with this one, it’s has such a lovely depth of flavour and aromatics too, beautiful.
Khwanjai’s Top Tips:
Even if you don’t want to use chicken livers in this recipe, you should use them to make the stock ideally.
Pay attention to the taste test, unfortunately we had to cut a tiny bit out due to motorbike drowning out Khwanjais voice, but the gist of it is…..
Try to balance the lime and chilli powder (power flavours) at this point, and if you’ve used real chicken liver stock and freshly toasted ground rice the base flavours will support them nicely and all will be finished off with the fresh mint, blooming marvellous!
Loads more tips in the video…
Did I mentions it’s delicious!
Please share and ask questions or give your review below..
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