Larb Gai Spicy Thai Chicken Salad Recipes

LARB GAI

Steps:

• Start by mixing together the ingredients for the sauce. Taste test and adjust to your liking. Then set aside for now.
• Heat the oil in a pan over high heat and add the minced chicken. Cook for about 5 minutes while stirring to separate the chicken, until chicken is cooked through.
• When the chicken is cooked through, add chili flakes, chopped shallots and scallions. Give it a good mix.
• Pour over the sauce. Mix, and let sit on the heat for 15-30 seconds. Then remove the pan from the heat.
• Mix in cilantro, mint and peanuts. Taste test, and adjust seasoning if needed.
• Serve Larb Gai as it is, with a side of rice, or in lettuce cups. Include a side of fish sauce, lime wedges and chili flakes.

LARB GAI: THAI CHICKEN SALAD

Steps:

• Gather the ingredients.
• Combine all salad dressing ingredients together in a cup or bowl. Stir to dissolve sugar. Set aside.
• Combine all the cold salad ingredients in a large salad bowl (arugula/salad greens, mint, green onions, basil, red pepper, and cucumber).
• If using rice, see instructions below. Set aside.
• Place 1 to 2 tablespoons oil in a wok or frying pan over medium-high heat. Add the shallots, chicken, and lime leaf (if using).
• As you stir-fry, add the fish sauce. Also, add a little water if the pan becomes dry. Stir-fry until chicken is cooked-about 8 to 10 minutes.
• Transfer the hot chicken to the salad bowl with prepared salad ingredients. Pour over the dressing and toss well.
• Finally, add the chopped nuts or ground toasted rice.
• Taste test the salad, adding more fish sauce if you prefer it saltier or more flavorful. Add more dried crushed chile if you prefer it spicier. If too bitter, add a little more sugar.
• Garnish with more mint or basil leaves or with some edible flowers.
• Serve immediately while the chicken is still warm.
• Place uncooked rice in a dry wok or frying pan over medium-high heat. As rice heats up, shake the pan back and forth or stir with a spoon. After 6 to 8 minutes, the rice will turn a light golden brown and begin to pop (like popcorn).
• When it begins to pop, transfer to a coffee grinder or pestle and mortar. Grind down to a coarse powder. (A coffee grinder works well for this. Simply wipe out with a clean, dry cloth, then pour in your rice and grind. For pestle and mortar, use a firm, circular grinding motion.)
• Use in your recipe and enjoy.

LARB GAI - SPICY THAI CHICKEN SALAD

Steps:

• Heat nonstick skillet over medium heat, no oil necessary.
• Add chicken, stir until cooked through.
• Remove from heat, drain excess liquid.
• Add fish sauce and lime juice.
• Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste.
• Adjust seasoning to taste.
• Serve immediately over lettuce leaves or thinly sliced cabbage.
• Garnish with cilantro sprigs.

LARB GAI - THAI CHICKEN SALAD

Steps:

• Grill or broil the chicken until just cooked through. Allow to cool and remove skin and bones. Chop the meat very finely. Use only the tender white portion of the lemon grass and cut into thin slices. Slice out the mid-ribs from the lime leaves and shred the leaf very finely.
• Put the chopped chicken meat in a bowl and mix with the chopped lemon grass, shredded lime leaf, roasted rice powder, cayenne, scallions, mint, red onion and cilantro. Combine fish sauce, lime juice and palm sugar. Pour over the chicken mixture and combine well.
• Serve with cabbage leaves and garnished with extra mint. To eat, pick up a cabbage leaf and "pinch" or roll up some chicken salad in it.

LARB CHICKEN SALAD

Steps:

• Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
• Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
• Spoon into lettuce leaves; serve.