Laab Gai
Ingredients
- 500 gGround chicken (fresh)
- 2 tbspsticky rice (for rice powder)
- 3 tbspfish sauce
- 3 tbspLime juice
- 1 tspHot pepper en poudre
- 3 pcShallot (thinly sliced)
- 2 pcScallion or chives (sliced)
- 1 tbspMint fresh (whole or torn leaves)
- 1 tbspFresh cilantro (coarsely chopped)
Method
Minced chicken infused with salty fish sauce and electric lime juice. Mint and cilantro provide raw freshness, while toasted rice adds a crunch and a smoky, nutty aroma.
- 1
In a dry pan, stir the sticky rice over medium heat. When the grains are amber brown and smell like toasted popcorn, remove from heat. Coarsely crush in a mortar to get a grainy powder.
- 2
Place the minced chicken in a pot with two tablespoons of water. Stir constantly over medium heat until the meat is opaque and cooked. It must remain moist and tender, no browning.
- 3
Off the heat, add the fish sauce, lime juice, and chili powder. Mix well so the meat absorbs the acidic and salty flavors.
- 4
Add the sliced shallots, scallions, mint, and cilantro. Sprinkle the toasted rice powder at the very last moment to keep its full crunch.
Frequently asked questions
How do you get this dish right?
- Do not brown the chicken; it must stay white to retain its juices.
- Add the rice powder just before serving, otherwise it softens and loses its purpose.
- If it's too acidic, balance it with a pinch of palm sugar.
How long does this dish keep?
Eat immediately. Herbs will oxidize and the rice will soften in the refrigerator.
