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Lab Gai – Chicken Salad with Vegetables Recipe

Lab Gai - Chicken Salad with Vegetables Recipe

Lab Gai – Chicken Salad with Vegetables Recipe

This dish makes a wonderfully healthy dish because it is made without oil and eaten with raw vegetables and herbs (and rice). It may be served with a chili sauce like Nam Jim.

Ingredients :

  • 10 oz (300 g) ground chicken
  • 3 cloves garlic, finely chopped
  • 1/4 cup (60 ml) fresh lime or lemon juice
  • 11/2 tablespoons fish sauce
  • 2 tablespoons uncooked long grain or jasmine rice
  • 2-3 bird’s-eye chillies, minced
  • 1 medium onion, thinly sliced
  • 2 spring onions, chopped
  • 2 sprigs coriander leaves (cilantro), finely chopped
  • 1 cup (20 g) fresh mint leaves
  • An assortment of lettuce leaves, cabbage, fresh Thai basil (horapa), cucumber and long beans or green beans

Method :

  1. Dry roast the rice grains in a wok or pan over medium heat until lightly browned. Remove from the pan and grind the roasted rice lightly in a mortar and pestle or blender. Set aside.
  2. Cook the meat and garlic without oil in a non-stick wok or frying pan over medium heat until the meat turns white. Remove from the heat to cool.
  3. Add the lime juice, fish sauce and salt, stirring to mix well. Stir in the rice powder, minced chillies, onion, scallion, cilantro and mint leaves.
  4. Arrange the chicken mixture on a serving platter and surround the chicken with raw vegetables and herbs, as desired.

Serves 4-6
Preparation time : 10 mins
Cooking time : 15 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Yum Nua – Grilled Beef Salad Recipe”