pakbazza (pakbazza) wrote in cooking,

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LAAP GAI - Thai Minced Chicken Salad

This is a recipe that I learnt to cook at a cooking course in Chiang Mai in Thailand - "The Chiang Mai Thai Cookery School" which is run by Sompon and Elizabeth Nabnian
It was a fun day and we learnt a lot. The recipe is published in their book "A Passion for Thai Cooking". I have made a small number of changes from the original to suit our tastes and also available ingredients here in Perth, Western Australia

300 gm lean minced chicken
4 shallots - thinly sliced
2 teaspoons of minced fresh ginger (better to use ginza if you can get it)
1.5 tablespoons of fish sauce (the original recipe calls for 3 tablespoons, but fish sauce contains a lot of salt, so I use 1.5 tablespoons of fish sauce and 1.5 tablespoons of water)
2 table spoons of lime juice ( can use lemon if lime is unavailable and best to use fresh lime juice)
2 teaspoons of chopped chilli (The original calls for chilli powder - 1 tablespoon which I used today, but chopped chilli gives a "fresher" flavour)
1 tablespoon of fresh coriander, chopped
1 tablespoonof fresh mint leaves, chopped
1 spring onion chopped
2 tablespoons of sticky rice - roasted and ground
An assortment of fresh vegetables
The final result should look like this;

First lets prepare the roasted sticky rice.
Simply put a single layer of sticky (or glutinous) white rice on the bottom of a wok, or frypan, and put over a moderate heat, stirring occasionally, until the rice starts to turn brown, Transfer to a mortar and grind with the pestle.

We are now ready to start cooking. We have the main ingredients:

Mix the chicken, shallots, ginger, chilli, fish sauce, lime juice and water thoroughly.
Heat the wok and then cook the mix on a medium heat for about 5 minutes until the chicken is cooked.
Cool and then add the corriander, mint, spring onion and the roasted, ground sticky rice.
Mix well.
To serve add a selection of crispy fresh vegetables and serve with steamed rice.

No meal is complete without a glass of wine and with all of my posts I will give you an Australian wine which compliments the meal. Generally they will be middle of the price range wines from our home cellar. So with Laab we had a glass of a Wolf Blass, Red Label, Classic Dry White, 2005. This is a wooded chardonnay - semillon blend and complemented the meal superbly.
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