Recipe Laarb Gai

[Yorky]

Thai spicy chicken salad with mint.

Ingredients

• 600 g chicken fillets, finely chopped
• 1⁄2 liter chicken stock
• 4 shallots, thinly sliced
• 6 Thai hot chili peppers, chopped
• 8 garlic cloves, thinly sliced
• 2 tablespoons ground roasted rice
• 1 tablespoon ground dried red chili
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1⁄2 teaspoon salt
• 2 tablespoons chopped fresh coriander, leaf
• 2 tablespoons chopped fresh mint leaves

Method

Bring the chicken stock to a boil then add the chopped chicken and cook for 7 or 8 minutes. Drain but reserve the stock.

Mix all the remaining ingredients in a bowl and then add the drained chicken. Add 2 or 3 tblsp of the reserved stock and mix well.

Serve with salad either hot or at room temperature.

 

[Morning Glory]

A recipe with only 2 steps! Fantastic.

 

[jennyb]

This looks very good. I too like the fact it is straightforward.

 

[Yorky]

It is excellent on a hot day served cool with a very cold beer (or two).

 

[Yorky]

A recipe with only 2 steps! Fantastic.

There's a lot of chopping and slicing and grinding up front.

 

[Morning Glory]

There's a lot of chopping and slicing and grinding up front.

View attachment 10411

Yes - I sort of glossed over that part!

 

[jennyb]

There's a lot of chopping and slicing and grinding up front.

View attachment 10411

What a lovely photo.

 

[Yorky]

Chopped chicken.

Chopped chicken s.jpg

• Yorky
• 14 May 2023

Other ingredients

Ingredients ann s.jpg

• Yorky
• 15 May 2023

 

[Yorky]

I'm cooking laarb gai again today (or maybe my wife is). According to her the mint and coriander leaves should be torn, not chopped; it makes a difference.

Mint-coriander s.jpg

• Yorky
• 15 May 2023