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Laab Gai

A spicy Thai chicken salad that combines ground chicken with fresh herbs and bold seasonings, creating a flavorful dish perfect for gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 300 g ground chicken Choose organic for the best flavor.
  • 2 Tbsp water or unsalted chicken stock Homemade stock is a treat, but store-bought will work!
  • 1 Tbsp fish sauce I recommend Red Boat Fish Sauce for its high-quality flavor.
  • 2 tsp fish sauce
  • 1 small shallot, thinly sliced Adds a lovely sweetness.
  • 2 Tbsp fresh lime juice Ideally, use fresh-squeezed for maximum zing!
  • 1-2 tsp roasted chili flakes Adjust according to your spice preference.
  • 2-3 Tbsp toasted rice powder Toasting your own rice elevates the dish!
  • 6-8 sprigs cilantro The fresher, the better!
  • 2-3 leaves sawtooth coriander Optional but highly recommended for authentic flavor.
  • 1 green onion chopped
  • 1/3 cup mint leaves, roughly torn Adds a refreshing touch.
  • Sticky rice for serving Don’t skip this; it complements the dish perfectly.
  • Fresh veggies for serving Think cucumber, bell peppers, or carrots for a crunchy side.
  • Crispy chicken skin for garnish Optional, but oh-so-delicious!

Method
 

Preparation
  1. Toast the rice: In a dry sauté pan over high heat, toast the rice until it turns deep brown, about 5-7 minutes. Grind it into a fine powder using a mortar and pestle or spice grinder.
  2. Cook the chicken: In a wide pot, combine 2 Tbsp of water or chicken stock and bring to a gentle simmer. Add the ground chicken and 1 tsp of fish sauce, cooking until no longer pink, about 5-6 minutes.
  3. Add shallots: Remove from heat and gently stir in the sliced shallots to allow them to wilt slightly.
  4. Mix and season: Stir in the remaining fish sauce, fresh lime juice, chili flakes, and 2 Tbsp of toasted rice powder.
  5. Herbs galore: Gently fold in the green onions, cilantro, and sawtooth coriander.
  6. Taste test: Give it one last taste and adjust any flavors as necessary.
  7. Plating: Gracefully plate the salad, topping it with the torn mint leaves and crispy chicken skin, if desired.
  8. Serve: Enjoy your Laab Gai warm or at room temperature, alongside sticky rice and fresh veggies.

Notes

Storage: If making ahead, store Laab Gai in the refrigerator and enjoy within 2 days for optimal flavor. If too salty, add a touch of sugar to balance.