Laab Gai

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 249
• Protein: 27 g
• Carbs: 11 g
• Fat: 11 g

Ingredients

• 500 g Ground chicken ( fresh )
• 2 tbsp sticky rice ( for rice powder )
• 3 tbsp fish sauce
• 3 tbsp Lime juice
• 1 tsp Hot pepper en poudre
• 3 piece Shallot ( thinly sliced )
• 2 piece Scallion or chives ( sliced )
• 1 tbsp Mint fresh ( whole or torn leaves )
• 1 tbsp Fresh cilantro ( coarsely chopped )

Instructions

1. Toast the rice

   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. Poach the chicken

   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. Season while hot

   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 aromatics

   Add the sliced shallots, scallions, mint, and cilantro. Sprinkle the toasted rice powder at the very last moment to keep its full crunch.

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Chef's tips

• 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.

Storage

Eat immediately. Herbs will oxidize and the rice will soften in the refrigerator.