Thai Minced Chicken Salad Recipes

THAI CHICKEN SALAD

Steps:

• Take the chicken out of the fridge 30 minutes before cooking.
• Boil water in a saucepan. Add chicken, put the lid on, let the water come back up to a simmer, then remove from stove. Set aside for 20 minutes (even up to 45 min is fine). (Note 4)
• Remove chicken from water and shred, then cool.
• Place ingredients in a jar. Shake well. Taste and adjust as required. It should be a balance of tangy / sweet / salty / hint of spice. (Note 5)
• Place Salad ingredients in a large bowl. Drizzle over most of the Dressing, toss. Serve immediately, drizzled with remaining Dressing.

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.

THAI MINCED CHICKEN SALAD

Steps:

• Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.
• Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.
• Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.

LARB GAI

Steps:

• In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.