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)

Recipe Courtesy of
Bell Pimtip

Thai Spicy Minced Chicken Salad (Larb Gai)

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.

Difficulty: Easy

Preparation: 15 min
Cook: 15 min
Clean up: 15 min

Steps: 2 steps
12 Ingredients

Difficulty: Easy
Steps: 2 steps
12 Ingredients

Preparation: 15 min
Cook: 15 min
Clean up: 15 min

Instructions

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.

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.

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Name: Thai Spicy Minced Chicken Salad (Larb Gai)
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H30M0S
Yield: Serves 2-3 people
Cuisine: Asian
Ingredients: 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)