Laab Gai is a Thai minced chicken salad flavored with lime, fish sauce, herbs, and onion. Due to inconsistencies in translation, Laab is often also spelled as Larb, Lahb, Larp, or Laap. She Simmers does a great job explaining the reasons for the inconsistencies and the basics of Laab Gai. Well, at least Gai (chicken) stays the same. No matter the name, this Thai chicken salad bursts with flavor and comes together quickly, from preparation to table within 30 minutes. It is best the day it is made, served at room temperature with sticky rice and fresh vegetables. Chad and I ate it wrapped in large green leaf lettuce leaves with jasmine rice.
Toasted rice powder (Khao Kua) is used as a thickening agent. It also adds a signature nutty flavor. I have been able to find it at the Asian food market. You can also make your own by toasting uncooked sticky rice in a skillet, then grinding with a mortar and pestle or coffee grinder until fine.
Laab Gai (Thai Minced Chicken)
Adapted from Ang Sarap and She Simmers
Larb Gai (Thai Minced Chicken)
Ingredients
- 1 teaspoon peanut oil
- 4 cloves garlic minced
- 1/2 inch piece ginger minced
- 1 pound ground chicken
- 1-2 teaspoons cayenne pepper
- 1/2 cup water optional
- 1 tablespoon toasted rice powder
- 1 medium red onion thinly sliced
- 1 red pepper chopped
- 1/4 cup cilantro chopped
- 1/4 cup mint chopped
- 2 1/2 tablespoons fish sauce
- 2 limes juiced
- 1 teaspoon sugar
Garnish:
- Lime wedges
- Large lettuce leaves
Instructions
- In a wok, drizzle peanut oil and heat to medium heat. Add garlic and ginger. Fry until fragrant, 30 seconds. Stir in the chicken, breaking it up into small pieces, and the cayenne pepper. If the chicken gets too dry, add up to 1/2 cup water. Fry, stirring often, until cooked through. Remove from heat and add the rice powder, red onion, red pepper, cilantro, and mint.
- In a small bowl, whisk together the fish sauce, lime juice, and sugar. Toss with the chicken. Serve at room temperature with the lettuce leaves and rice.
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