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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)
Log in to watch this premium content and more!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.
- Easy
- 15 min
- 15 min
- 15 min
- 2 steps
- 12 Ingredients
- Easy
- 2 steps
- 12 Ingredients
- 15 min
- 15 min
- 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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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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