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Laab Gai (Warm Chicken Salad)

Authentic Thai Food Recipes - Thai Salad Recipes

Friday, 10 October 2008

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Jules's Blurb: This is a fantastic authentic Thai Laab; Warm Chicken Salad, actually to be correct that is Laab Gai which is the chicken version of Thai Laab, The recipe originates from the Isaan region of North Thailand. Basically its a minced chicken salad that is served warm and it's a very popular Thai salad recipe all over Thailand not just the north.

It is unusual in several ways but the most noticeable (apart from being warm) is the texture, is has a lovely grainy feel which is provided by the freshly ground Toasted Rice, this soaks up the watery cooking stock to provide a wonderful depth of flavour which compliments and supports the highs of the sour lime and spicy chilli powder

Join Khwanjai's Thai Cooking Classes she shares lots of tips for creating mouth watering dishes to please all the family and this video tutorial is no different, packed with great tips and advice to improve your results sign up for her Trial Thai Banquet Thai Cooking Course now!

We have a selection or Thai salad recipes, which are all located within the Thai Food Salads section of the website surprisingly. There quite are a few more Thai salad recipes waiting in the wings to be published and tutorials made

Laab Gai Recipe

(Warm Chicken Salad)

How to Make Thai Chicken Salad

Ingredients:

Serves 2-4 (with lots of salad)

300gr Lean Chicken
50gr Chicken Liver
1/3 Cup Chopped Shallots
1/3 Cup Mint Leaves
3-4 Spring Onions
3-4 Sprigs Coriander
2 Small Limes
1-2 Tbs Ground Toasted Rice
1 Tbs Fish Sauce
1 Tbs Chilli Powder
2 ts Chicken Stock
1 Cup Water

Preparation:

Prepare Ground Toasted Rice as per Toasted Rice Video

Chop Chicken as per Preparing Ground/Minced Meats Thai Style Video

Marinade the chicken in Lime juice for 10-15 minutes

Chop Spring Onions and Coriander

Finely slice the Shallots

Remove Mint leaves from stems

Cooking:

Place the chicken livers in a pan with about a cup of water bring to boil and simmer for ten minutes remove and slice

Into a wok pour about a cup of the chicken liver stock and add the marinaded minced chicken simmer until cooked about 3 minutes

Add the sliced liver for the last 30 seconds

Making The Salad:

Using a large mixing bowl, pour in the contents of the wok and.

Add the juice of 1/3 small Lime

The Fish sauce and Chicken stock powder and mix well together

Next add the ground toasted rice followed by the chilli powder and mix again

Next up, Shallots; stir them in and taste test the sauce and adjust as required

Lastly add the spring onions, coriander and mint leaves mix in thoroughly and....

Done!

You Just learned how to make Gai Laab

Serving Suggestion:

Serve onto a bed of lettuce with a huge side plate of salad vegetables with and either hot Jasmine Rice or in true Isaan style -Sticky Rice. This would normally be served with a barbecued dish such as BBQ Spare Ribs of Pork One Sun plus you would probably have another salad to go with it such as Som Tam (Spicy Green Papaya Salad) and BBQ Fish with its delicious special Spicy Sour Sweet Peanut Sauce

You can also see our ThaiFood-TV Video Blog about this Thai Chicken Salad Recipe which is a public video

For the Best Results:

Members click the camera to watch the full video, the recipe and photo's only give you about 5% of the information available in the video. In fact the only thing the video can't show you is the smell & taste, but hey? We try!!

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