How to Prepare Yummy Laap Gai aka Minced Chicken Salad

Laap Gai aka Minced Chicken Salad. Thai Minced Chicken Salad is: Savory (from fish sauce and shallots). Tart (from lots of lime juice). This herby, fragrant, beloved Thai salad (larb, laab, larb, laap) is great served on its own, or with other Thai dishes.

Cook chicken with a little water. In a bowl combine chicken, fish sauce, palm sugar, lime juice, ground roasted rice, green onions, coriander leaves, shallots, ground dried chillies and mint leaves. Thai/Laos style mince pork salad recipe Larb! You can have Laap Gai aka Minced Chicken Salad using 11 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Laap Gai aka Minced Chicken Salad

1. Prepare 1 lb of Chicken Breast with Skin.
2. Prepare 1 bunch of Cilantro.
3. You need 1 bunch of Green Onions.
4. Prepare 1 stick of Lemongrass.
5. You need 3 of Kaffir Leaves.
6. You need 10 of as needed Thai Peppers.
7. It's 3 of Limes.
8. It's 1 tsp of Crushed Red Chilli Pepper.
9. Prepare 3 tbsp of Roasted Rice.
10. You need 3 tbsp of Fish Sauce.
11. Prepare 1 of as needed Salt.

Sometimes it spells Larb, Laab, Laap. But only thing that they have common is, they are DELICIOUS! Today I'm going to share Lao's mince pork salad recipe (It's also common in Thai cuisine as well)! This Larb Gai chicken salad recipe is classic Thai, with mint marrying beautifully with the chicken.

Laap Gai aka Minced Chicken Salad step by step

1. Chop green onions, cilantro, and Thai chillies.
2. Thinly slice kaffir leaves and halve limes.
3. Preheat wok on medium high heat.
4. Remove chicken skin and season with salt.
5. Mince chicken breast thoroughly.
6. Add minced chicken to preheated wok.
7. Cook chicken breast until there is no more pink.
8. Drain meat and add to a large mixing bowl.
9. Pan fry chicken skin in skillet over medium heat until golden brown.
10. Chop chicken skin and add over minced chicken.
11. Sprinkle rice powder and crushed red chili pepper over minced chicken and mix.
12. Add juiced lime and fish sauce over minced chicken and mix.
13. Add green onions, cilantro, lemongrass and Thai peppers and mix.

Larb gai is best served while the chicken is still hot from the pan and the greens are cold, though you can also serve it with rice. A key ingredient is fresh mint, which marries beautifully with the chicken. Add chicken fillet and flatten it into a thin patty. Press down to cook the bottom, but do not let the meat brown too much. Flip the chicken patty over to cook the other side, then gently break up the meat into small chunks.