Laarb Gai Recipes
LARB GAI
Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with rice. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 262 calories, Fat 16g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 1211mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 20g protein.
THAI LARB GAI (CHICKEN WITH LIME, CHILI AND FRESH HERBS)
Larb gai is a dish of browned ground chicken, mint, basil and red onions dressed with lime juice and ground red chiles that's popular in Laos and Isan, neighboring rural sections of Thailand. (The dish is sometimes spelled laab, lob or lop.) It's perfect hot weather food: spicy, crunchy and light, but rich in flavors and contrasts. Traditionally, this dish is made with a roasted rice powder that's prepared by toasting raw rice in a wok, then grounding it to a powder, but you can find premade roasted rice powder at Asian markets. Whatever you do, don't skip it - it adds a nuttiness that's essential to the authentic flavor of the dish.
Provided by Julia Moskin
Categories dinner, quick, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.
- To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.
- Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams
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THAI CHICKEN LAAB RECIPE (LARB GAI) - HOT THAI KITCHEN
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- In a dry saute pan, add the rice and the kaffir lime leaf and toast, stirring constantly, over high heat until the rice has a deep brown colour (see video for colour). Remove from heat immediately and transfer into a mortar and pestle or a coffee grinder. Grind until fine (yes, grind the lime leaf too), but if using a coffee grinder, be careful not to over-grind—you don't want it to look like flour, you still want a bit of grittiness to it.
- To make the laab : In a wide pot or saute pan, add the water or stock and bring to a simmer. Add ground chicken and 1 tsp of the fish sauce, then cook, stirring constantly to break up any big lumps, just until it is done. Remove from heat, then, using the pot as your salad bowl, add the shallots and stir to wilt slightly and to make sure all the shallot layers are separated. Then add fish sauce, lime juice, chili flakes, and toasted rice powder; stir to mix well. Then add green onions and sawtooth coriander and/or cilantro and stir to mix.
- Tip: If you're not serving right away, hold the toasted rice powder and stir it in just before serving, otherwise the toasted rice powder will absorb all the dressing and make the salad seem dry, and the toasted rice powder will become slightly mushy.
- Plate and sprinkle the mint on top. Garnish with a couple of dried chilies if you want, and sprinkle with some crispy chicken skin (which you can make in minutes!). Serve warm or room temp with sticky rice and fresh, crunchy vegetables such as iceberg lettuce, cucumber, long beans, Belgian endive.
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