Laab Gai (Spicy Thai Chicken Salad)
, Serves 2
A warm Thai chicken salad dressed with lime and fish sauce, brightened with herbs and thickened with toasted rice powder.
| 45 ml uncooked Thai sticky rice or jasmine rice (for the rice powder) | Toast rice & lime leaf until deep brown | Grind to a gritty powder | Add fish sauce, lime, chili & 2 tbsp rice powder | Stir in green onion & cilantro/coriander | Taste; adjust with sugar if too sharp | Plate, top with mint & crispy skin | Serve warm with rice & crunchy veg |
| 1 makrut lime leaf (optional, for the rice powder) | |||||||
| 30 ml water or unsalted chicken stock | Simmer water, cook chicken & fish sauce | Off heat, stir in shallot to wilt | |||||
| 300 g ground chicken, preferably dark meat | |||||||
| 5 ml fish sauce (for the chicken) | |||||||
| 1 small shallot, thinly sliced (about 1/4 cup) | |||||||
| 20 ml fish sauce (for the dressing) | |||||||
| 30 ml fresh lime juice | |||||||
| 1-2 tsp / 5-10 ml roasted chili flakes, to taste | |||||||
| 1 green onion, chopped | |||||||
| 2-3 leaves sawtooth coriander (optional) | |||||||
| 6-8 sprigs cilantro | |||||||
| 1/2-1 tsp sugar, to balance acidity (optional) | |||||||
| 1/3 cup mint leaves, torn if large | |||||||
| Crispy chicken skin, for garnish (optional) | |||||||
| Sticky rice, for serving | |||||||
| Fresh crunchy veggies, for serving (cabbage, long beans, cucumber, lettuce, carrots) |
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