Ingredients

  • Serves 2-3 people
  • 50-80 g rice 

  • 500 g minced chicken

  • 118 ml chicken stock

  • 10 pcs mint leaves

  • 2 shallots (sliced)

  • 2 spring onions

  • 1 tbsp red chili flakes

  • 3 tbsp lime juice

  • 3 tbsp fish sauce

  • 10 g cow peas

  • 4 pcs dried spur chilies

  • ½ cabbage (sliced)

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Recipe Courtesy of
Bell Pimtip

Thai Spicy Minced Chicken Salad (Larb Gai)

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Savory and spicy, here’s a classic Thai dish of basil minced chicken with a healthy salad that is just as delicious. This one-pot recipe gives you a wonderful variety of textures and flavors that is going to hit you after a tough night.
  • Easy
  • 15 min
  • 15 min
  • 15 min
  • 2 steps
  • 12 Ingredients
  • Easy
  • 2 steps
  • 12 Ingredients
  • 15 min
  • 15 min
  • 15 min

Instructions

  1. Toast sticky rice

    • Heat a pan over medium heat till it’s hot, about 3 to 5 minutes.
    • Next, add rice swirl your pan around frequently. Toast the rice until it is brown.
    • Transfer the rice into a mortar or blender, and blend it till it becomes a powder.
    • Set it aside. 


  2. Cook the chicken

    • In a pot, pour chicken stock (or water) and add minced chicken. Toss until chicken is cooked and turn the heat off.
    • Add chopped shallots, spring onions, toasted rice, red chili flakes, fish sauce and lime juice and mint leaves. Mix it well.
    • Transfer chicken into a serving plate


Plate and Serve!

Garnish the chicken salad with sliced cabbages, red chilies and cow peas before serving. 

Plate and Serve!
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    Ingredients
    • Serves 2-3 people
    • 50-80 g rice 

    • 500 g minced chicken

    • 118 ml chicken stock

    • 10 pcs mint leaves

    • 2 shallots (sliced)

    • 2 spring onions

    • 1 tbsp red chili flakes

    • 3 tbsp lime juice

    • 3 tbsp fish sauce

    • 10 g cow peas

    • 4 pcs dried spur chilies

    • ½ cabbage (sliced)

    Nutrition
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