Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, chicken salad with vegetables (lab gai). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Chicken Salad with Vegetables (Lab Gai) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Chicken Salad with Vegetables (Lab Gai) is something which I’ve loved my whole life. They are fine and they look fantastic.
Add the lime juice, fish sauce and salt, stirring to mix well. Stir in the rice powder, minced chillies, onion, scallion, cilantro and mint leaves. Arrange the chicken mixture on a serving platter and surround tha chicken with raw vegetables and herbs, as desired. Chicken Salad with Vegetables (Lab Gai) step by step.
To get started with this recipe, we have to first prepare a few ingredients. You can have chicken salad with vegetables (lab gai) using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken Salad with Vegetables (Lab Gai):
- Prepare 300 grams ground chicken
- Make ready 3 clove garlic, finely chop
- Get 60 ml fresh lime or lemon juice
- Prepare 1 1/2 tbsp fish sauce
- Prepare 2 tbsp uncooked long grain or jasmine rice
- Take 2 bird's-eye chillies, minced
- Get 1 medium onion, thinly sliced
- Make ready 2 spring onions, chopped
- Make ready 2 sprigs coriander leaves, finely chopped
- Make ready 1 cup fresh mint leaves
- Take 1 An assortment of lettuce, cabbage, fresh Thai basil, cucumber and long beans or green beans
Larb gai is Thailand's version of a Western-style grilled chicken salad, except the chicken is not grilled–it's stir-fried. This dish is classic, traditional Thai. While this recipe is made with chicken, in Thailand, pork and even beef are also used. The chicken should be cooked and moist but not wet and the herbs and onions almost raw when you are done.
Steps to make Chicken Salad with Vegetables (Lab Gai):
- Dry roast the rice grains in a wok over medium heat until lightly browned. Remove from the wok and grind the roasted rice lightly in a blender. Set aside.
- Cook the meat and garlic without oil in a non-stick wok over medium heat until the meat turns white. Remove from the heat to cool.
- Add the lime juice, fish sauce and salt, stirring to mix well. Stir in the rice powder, minced chillies, onion, scallion, cilantro and mint leaves.
- Arrange the chicken mixture on a serving platter and surround tha chicken with raw vegetables and herbs, as desired.
While this recipe is made with chicken, in Thailand, pork and even beef are also used. The chicken should be cooked and moist but not wet and the herbs and onions almost raw when you are done. Serve on top of lettuce leaves, garnish with mint, fried dried Jinda chili, cucumber, red radish or shredded cabbage as it pleases you. Eat with steamed sticky rice and salad vegetables - cucumber is really a must! Larb gai is traditionally served with long-grain Thai or Lao sticky rice.
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