Laab Gai (Thai Chicken Salad) Recipe

Name: Laab Gai (Thai Chicken Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 whole Mint Leaves; 4 whole Kaffir Lime Leaves (center Spines Removed); 1/4 cups Cilantro Leaves, Loosely Packed; 12 ounces, weight Ground Chicken; 1 Tablespoon Water; 1 Tablespoon Toasted Ground Glutinous Rice; 1 teaspoon Fish Sauce; 1 stalk Lemongrass (white Part Only, Outer Layer Removed), Minced; 3 whole Scallions, White And Green Parts, Thinly Sliced; 1 Tablespoon Thinly Sliced Shallot; 1/4 teaspoons Ground Chili Powder; 1/2 teaspoons Salt; 1/2 whole Lime, Juiced

Servings: persons

10 whole Mint Leaves
4 whole Kaffir Lime Leaves (center Spines Removed)
1/4 cups Cilantro Leaves, Loosely Packed
12 ounces, weight Ground Chicken
1 Tablespoon Water
1 Tablespoon Toasted Ground Glutinous Rice
1 teaspoon Fish Sauce
1 stalk Lemongrass (white Part Only, Outer Layer Removed), Minced
3 whole Scallions, White And Green Parts, Thinly Sliced
1 Tablespoon Thinly Sliced Shallot
1/4 teaspoons Ground Chili Powder
1/2 teaspoons Salt
1/2 whole Lime, Juiced

1
1. Combine the mint, kaffir lime leaves and cilantro and chop until very fine. Set aside.
2
2. In a nonstick skillet, cook chicken with the water over medium heat. As the chicken cooks, break it apart with a spatula so that it stays in small pieces. Keep the chicken cooking slowly, reducing the heat if it begins to brown. When the chicken is cooked through and still moist (there should be moisture in the bottom of the pan), remove it from the heat.
3
3. Add all remaining ingredients to the chicken, including the finely chopped herbs, and mix well. Serve immediately, with sticky rice.
4
Note: Substitute any protein for the ground chicken in this recipe. Follow the instructions, replacing the chicken with 12 ounces of ground pork, duck or even minced tofu or mushrooms. (If using tofu or mushrooms, you won't need to add the extra tablespoon of water when cooking.) If you are absolutely opposed to using fish sauce, I find that this is also delicious with the same amount of soy sauce as a substitute (omit the extra salt from the recipe if using soy sauce).

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 whole Mint Leaves, 4 whole Kaffir Lime Leaves (center Spines Removed), 1/4 cups Cilantro Leaves, Loosely Packed, 12 ounces, weight Ground Chicken, and more.

Yes, Laab Gai (Thai Chicken Salad) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Laab Gai (Thai Chicken Salad)

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