Larb Gai
Description: (Chopped chicken salad) - Chopped
chicken mixed with shallots, spring onions, lime juice, chilies, fish sauce,
and ground roasted rice. Served with fresh vegetables. Originally from the Northeastern
region of Thailand, Isan.
Ingredients:
| 11/2 |
cups |
finely diced chicken |
| 2 |
tbsp |
chopped spring onion |
| 1 |
tbsp |
chopped coriander |
| 2 |
tbsp |
mint leaves |
| 2 |
tbsp |
sliced shallot |
| 1/2 |
tsp |
dried chili flakes |
| 1 |
tbsp |
ground roasted rice |
| 1/2 |
tsp |
salt |
| 2 |
tbsp |
fish sauce |
| 2 |
tbsp |
lime juice |
| |
|
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| |
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Fresh vegetables: long beans, spring onion and Chinese cabbage
Garnish: mint sprig, dried chilies, spring onion, Chinese cabbage and sliced
shallot
Directions:
- Dry-fry the chicken in a pan using no oil and adding only a pinch of salt.
- When done, transfer chicken to a mixing bowl, season with chili flakes,
fish sauce and lime juice, mix well, add ground rice and stir.
- Add spring onions, shallots, mint leaves and coriander and toss well.
- Spoon onto a serving dish, garnish with mint sprig, dried chilies, spring
onion, Chinese cabbage and shallots. Serve with long beans, spring onions
and cabbage.
