Chicken Larb Gai salad, commonly known as just “Larb," is a traditional and popular dish from Laos that has also gained popularity in Thai cuisine. This dish is known for its vibrant and refreshing flavours, making it a favourite among those who enjoy Southeast Asian cuisine. Vegetarians ,they can substitute the chicken for soybean granules instead and it tastes just as good!
Some ingredients used in this recipe are
Ingredients for the dressing
Fish sauce- 2 tbsp
Lemon juice- 3 tsp
Thai chilli- 1
Palm sugar/ Jaggery powder- 2 tsp
Ingredients for the chicken
Chicken mince - 200 gm
Chicken stock/water- 2 cups
Galangal-1 tsp
Ingredients for the salad
Roasted sticky rice-1 tbsp
Lemongrass-1/2 tsp
Coriander leaves- 2 tbsp chopped
Mint leaves- a few
Kaffir lime leaves -3-4 leaves finely sliced
Roasted peanuts - 8-10
Onion(medium)- 1/2 finely sliced
Spring onion greens- 1 tbsp finely chopped
Directions
1.For the dressing, add all the ingredients in a bowl, mix it well and keep it aside.
2.In a pan, add chicken stock/water.Let it simmer. Add 1 tsp galangal and chicken mince and let it boil until it’s well cooked. Once done, strain it using a strainer and keep it aside.
2.In a pan, dry roast the sticky rice powder along with the lemongrass for a minute or two on medium heat. Once done keep it aside and let it cool down.
3.To assemble the salad, in a bowl, add the cooked chicken , roasted sticky rice+lemongrass mixture ,coriander leaves, mint leaves, kaffir lime leaves ,roasted peanuts, spring onion greens, sliced onions. Pour the dressing on top.Mix it well and serve cold. Garnish with Thai chilli and lemon wedges.
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