Larb Gai--A Thai/Laos Salad
Oct. 2, 2010 1:16 pm
Updated: Oct. 4, 2010 3:17 pm
Once again, I want to thank EVERYONE for the well wishes and guidance on my nursing career. I feel so supported. This week, I am going to share with you another chicken dish.
Larb Gai is a chicken salad dish that you can always find in Thai restaurants. It has the combination of chicken and roasted rice powder. It is usually served with cabbage or lettuce. You put the salad on top of the leaves, and roll it up.
1 lb ground chicken
Half a red onion--chopped into thin strips
10 Fresh Thai chili pepper--chopped finely
4 cloves pressed garlic
1/4 cup mint--chopped finely
1/4 cup cilantro--chopped finely
1/2 stalk lemon grass--cut into 2 inches length(optional)
3 tablespoon vegetable oil
4 tablespoon rice powder
Half a head of cabbage or lettuce
1 teaspoon red chili paste (optional)
1 teaspoon fish sauce (to taste)
1 teaspoon soy sauce
Juice of 1 lime
2 tablespoon water
Mix everything well, and set it aside
How to make rice powder: Heat up a clean frying pan without any oil. Put some white rice in it. Keep stirring it so it does not burn. When the rice turns golden yellow, it is done. Let it cool off, then put it in a blender. Pulse until coarsely ground. You
may premake this rice powder, and put in a container so you do not need to make it every time you make this dish.
Heat up the vegetable oil until you can feel the heat above the pan. Put in the Thai Chili peppers,garlic, onions, and lemon grass. Stir fry them evenly for one minute.
Put in the ground chicken, and stir everything evenly, until the chicken turns white.
Pour in the sauce, stir everything evenly.
Put in the cilantro and mint. Stir everything evenly again.
Turn off the stove. Put the rice powder in and stir. Then you are ready to serve.
Serve on top of cabbage leaves or lettuce.
Larb Gai finished
Larb Gai Ingredients