Recipe: Perfect Laap Gai aka Minced Chicken Salad

Recipe: Perfect Laap Gai aka Minced Chicken Salad Delicious, fresh and tasty.

Laap Gai aka Minced Chicken Salad. Laap Gai translates to chopped chicken in the Lao language. Like all Lao food, it's not precious. It's actually a bit messy looking.

Known as larb gai in Thailand, the hot spiciness in this chicken salad recipe works really well with the crunchy veg, creating a perfect balance of flavour and heat.

Laab Gai is a Thai minced chicken salad flavored with lime, fish sauce, herbs, and onion.

Due to inconsistencies in translation, Laab is often also spelled as Larb, Lahb, Larp, or Laap.

You can have Laap Gai aka Minced Chicken Salad using 11 ingredients and 13 steps. Here is how you cook it.

Ingredients of Laap Gai aka Minced Chicken Salad

1. It’s of Chicken Breast with Skin.

2. Prepare of Cilantro.

3. You need of Green Onions.

4. You need of Lemongrass.

5. Prepare of Kaffir Leaves.

6. Prepare of as needed Thai Peppers.

7. You need of Limes.

8. Prepare of Crushed Red Chilli Pepper.

9. Prepare of Roasted Rice.

10. Prepare of Fish Sauce.

11. It’s of as needed Salt.

She Simmers does a great job explaining the reasons for the inconsistencies and the basics of Laab Gai.

Authentic chicken larb gai is typically made of ground chicken, fresh herbs with lime juice, padaek, and a toasted rice powder.

It is the national dish of Laos and has been adopted in regions like northern Thailand, which Larb gai literally means "minced meat chicken" in both Lao and Thai languages.

Cook chicken with a little water.

Laap Gai aka Minced Chicken Salad instructions

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.

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.

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.

Also known as lop gai, lap gai, or laab gai ("larb" rhymes with "saab"), this refreshing salad is made with ground chicken, roasted rice powder, lime juice, fish sauce, and a load of gorgeously fragrant herbs, such as cilantro, mint, scallions, shallots, galangal, and kaffir lime leaves.

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