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Larb Gai (Minced Chicken Salad)

Thailand

Step 1 of 6

Larb Gai (Minced Chicken Salad) — step 1 of 6

Toast the glutinous rice in a dry pan over medium heat until deep golden; cool and grind to a coarse powder.

Ingredients

4 as a shared dish

1 lb (450 g) ground chicken
2 tbsp (20 g) uncooked glutinous rice, toasted and ground to a coarse powder (khao khua)
3 tbsp (45 ml) fresh lime juice
2–3 tbsp (30–45 ml) fish sauce
1–2 tsp (2–4 g) toasted chili flakes (phrik pon), to taste
3 shallots, thinly sliced
3 green onions, sliced
1/2 cup (15 g) mint leaves
1/2 cup (15 g) cilantro, chopped (and culantro if available)
2–3 tbsp (30–45 ml) water or stock (to cook the chicken)

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

The Southeast Asian Table

One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

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