Laab Gai (Thai Spicy Chicken Salad)
ID: 8a77164f...
Laab Gai is a classic, vibrant northeastern Thai salad made with coarsely chopped chicken, fresh aromatic herbs, toasted rice powder, and a bright, zesty dressing of lime juice and fish sauce.
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🍳 Cooking Flow
Dry-toast the sticky rice with a kaffir lime leaf until deep golden brown, then grind into a coarse powder. → Chop the chicken thigh and breast together until coarsely ground, then cook in a pan with a little water and fish sauce. → Turn off heat, toss in sliced shallots, fish sauce, and lime juice while the chicken is hot. → Mix in the toasted rice powder, chili powder, green onions, and sawtooth coriander. → Serve garnished with mint leaves, dried chilies, crispy chicken skin, and fresh vegetables on the side.
Cooking Steps
Brief Cooking Order
Dry-toast the sticky rice with a kaffir lime leaf until deep golden brown, then grind into a coarse powder. → Chop the chicken thigh and breast together until coarsely ground, then cook in a pan with a little water and fish sauce. → Turn off heat, toss in sliced shallots, fish sauce, and lime juice while the chicken is hot. → Mix in the toasted rice powder, chili powder, green onions, and sawtooth coriander. → Serve garnished with mint leaves, dried chilies, crispy chicken skin, and fresh vegetables on the side.
Introduction
Laab Gai is a classic, vibrant northeastern Thai salad made with coarsely chopped chicken, fresh aromatic herbs, toasted rice powder, and a bright, zesty dressing of lime juice and fish sauce.
Step 1
In a dry pan over medium heat, toast the raw sticky rice and kaffir lime leaf, stirring constantly, until the rice turns a deep golden brown.
Step 2
Transfer the toasted rice and crispy lime leaf to a mortar and pestle, and grind into a coarse powder. Set aside.
Step 3
Finely chop the chicken thigh and breast together on a cutting board using a cleaver until coarsely ground.
Step 4
Add 2 tablespoons of water or chicken stock to a pan. Add the chopped chicken and 1 teaspoon of fish sauce. Cook over medium-high heat, stirring constantly to break up clumps, until fully cooked.
Step 5
Turn off the heat. While the chicken is still hot, mix in the sliced shallots, remaining fish sauce (1 tablespoon + 1 teaspoon), and lime juice.
Ingredients List
Important Notes
Using a mix of chicken thigh (with fat) and breast makes the meat juicy without adding oil.
Always use a wide pan to cook the chicken so that excess liquid evaporates quickly, preventing the salad dressing from becoming watered down.
Add the toasted rice powder (Kao Kua) just before serving, as it will absorb the juices and swell if left sitting.
Mint leaves bruise and turn black easily when exposed to heat, so use them as a garnish on top rather than mixing them into the hot meat.
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