Easy Authentic Chicken Larb Gai
Delicious minced meat salad made authentically via Lao recipe.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound of ground chicken
- 1/2 cup of cooked chicken skin, sliced (found at asian markets)
- 1 tablespoon of cooking oil
- 1 lime, juiced
- 2 inch pieces of lemon grass
- 2 tablespoon of khao khua (toasted rice powder)
- 2 tablespoons fish sauce
- 2 cloves garlic, minced
- 1/4 cup of scallions, chopped
- 1/4 cup of cilantro, chopped
- 1/4 cup of spearmint, chopped
- 2 thai chilis, chopped
- 1 tablespoon of crushed dried chilli
Instructions
- 1
Get the scallions, cilantro, spearmint, chilis, lemon grass, and chilis ready. Ensure that you have the scallions, cilantro, spearmint, and garlic minced. The Thai chilis need to be chopped and ready. On medium high heat, add the cooking oil. Once the oil is heated, add in the ground chicken. Next, add in the padaek (fermented fish sauce). Keep on cooking the meat. Ensure that you are chopping the meat in the pan to separate the ground chicken as much as possible. Once the ground chicken is cooked through, take it off of the heat and try to continue to break up the ground chicken with a fork or other cooking utensil. With the chicken still warm, add in the lime juice. in the skillet. Next, and most importantly, add in the khao khua (toasted rice powder). After that, add in the dried, crushed chilli. Finally, mix in the chicken skin and the rest of the herbs.