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.
¾cupchicken stock (chicken broth or chicken bouillon) - or water
5-6smallred Thai shallots - or red onion, finely sliced
2-3stalksspring onions - finely chopped
1-2leavesculantro - finely sliced
2tablespoonsrice - roasted and pounded, Khao Krua
1-2teaspoonschili - roasted and pounded, chili flakes
1-2teaspoonspalm sugar
1tablespoonfish sauce
1 ½mediumlime juice
1handfulThai mint - Bai Salanee leaves
½teaspoonUmami MSG flavour enhancer - optional
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).