This Thai salad is known as Chicken Larb or Laab Gai. It is cooked ground chicken with fresh herbs, peanuts, and a bit of chili pepper flakes for heat. It can be served as an appetizer or be part of the main meal.
The fresh ingredients of mint, lemongrass, and cilantro are some of the flavors that bring the Thai traditional flavors to the dish. It is light and fresh, yet has a deep flavor. Mixing the fresh herbs into the warm cooked chicken helps to intensify the flavors.
Traditionally, this dish is cooked in a wok. It can also easily be cooked in a skillet, frying pan, or pot, making it a versatile dish perfect for the outdoors. If you don’t have Belgian endive leaves, you can serve it in other lettuce leaves, alongside fresh green beans, or even with rice.
Chicken Larb (Thai Salad) Recipe
- 2 tablespoons rice
- 6 1/2 ounces ground chicken
- 1 tablespoon fish sauce
- 1 tablespoon lemongrass finely diced
- 3 tablespoons water
- 1 1/2 tablespoons lemon juice
- 1 onion finely sliced
- 1 tablespoon chopped scallions
- 1 tablespoon chopped cilantro coriander
- 1 tablespoon chopped mint
- 2 tablespoons crushed peanuts
- 1/2 teaspoon chili flakes
- 12 Belgian endive leaves
- wok or skillet
- Heat a wok over medium-high heat. Add the rice and dry fry while stirring until golden brown. Remove, cool, and grind.
- Add to the wok the chicken, fish sauce, lemongrass, and water. Cook while stirring to make sure the chicken breaks up and becomes crumbly. Remove as soon as cooked through but still moist, about 5 minutes.
- Stir the lemon juice, onions, scallions, cilantro, mint, peanuts, chili flakes, and ground rice through the chicken. Toss well to combine; the residual heat will make the added ingredients fragrant without cooking them.
- Lay out the endive leaves, then divide the chicken salad amongst them. Arrange on a plate ready to serve; eat while still warm.
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