This Thai Chicken Salad Larb Gai is a delicious, heavenly mixture from cooked, minced chicken, herbs, chili peppers, the small, sweetish red Thai shallots and fresh lime juice.
Authentic Thai Chicken Salad Larb Gai
Essential for an authentic taste is the use of Khao Krua (roasted, pounded rice), which adds a fine nutty flavour. This dish should be well-balanced hot (chili flakes), sour (lime juice), salty (fish sauce) and sweet (palm sugar). Of course, you´ll have to do the “fine-tuning” depending on Your taste.
Thai Chicken Salad Larb Gai
I love this recipe of Thai Chicken Salad Larb Gai for its spice and refreshing flavour. It's a great meal to pack for work, school, or for lunch on the go.
Ingredients
- ¾ pound chicken breast - minced
- ¾ cup chicken stock (chicken broth or chicken bouillon) - or water
- 2-3 stalks spring onions - finely chopped
- 2 tablespoons rice - roasted and pounded, Khao Krua
- 1-2 teaspoons palm sugar
- 1 tablespoon fish sauce
- 1 ½ medium lime juice
Instructions
- Finely mince the chicken breast, best with a Chinese cleaver, or have it minced already from your meat shop.
- Bring chicken broth in a pot or wok to the boil, add minced chicken meat and boil until the liquid is distinctly reduced.
- Add the Khao Krua and chili flakes and mix together. Next, add culantro, shallots, spring onions and palm sugar, dissolved in a bit of hot water and mix well. Season with fish sauce, lime juice and MSG (optional).
- Add mint leaves and serve lukewarm.
Nutrition
Calories: 214kcalCarbohydrates: 19gProtein: 27gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 74mgSodium: 831mgPotassium: 655mgFiber: 2gSugar: 5gVitamin A: 197IUVitamin C: 14mgCalcium: 42mgIron: 1mg
How did this recipe turn out for you?We’re eager to hear your thoughts!