Larb Gai, a flavorful Thai minced chicken salad with crunchy vegetables and a light and tasty sauce. It's easy to make, healthy and tastes wonderful.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 servings
- 4 cups chicken breasts , boneless, skinless (or 3 cubed cooked chicken)
- 1 inch piece of fresh ginger , peeled and sliced
- 2 cloves garlic , smashed
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 shallot , thinly sliced
- 1 medium red pepper , diced
- 2 cloves garlic , minced
- 1/4 cup green onions , sliced
- 1/4 cup fresh mint , chopped
- 1/4 cup cilantro , chopped
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 teaspoon chili paste
TO POACH THE CHICKEN (if using rotisserie chicken, skip).
Arrange the chicken, ginger and garlic in a single layer on the bottom of a pot. Scatter the salt over the top.
Pour in enough cool water to cover the chicken by an inch or so.
Place the pot of chicken on the stovetop over medium-high heat. Bring the water to a boil. As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer. Remove any foam with a spoon that accumulates at the top during the cooking.
Check the chicken after 10 minutes. It is done when no longer pink and an instant read thermometer in the thickest part of the meat registers 170 degrees F. (I find the chicken typically cooks in 10-12 minutes).
Remove the chicken from the liquid and place on a cutting board to cool. When cooled, pull the chicken apart with a fork and set aside.
Meanwhile, heat 1 tablespoon of olive oil in a medium sized pan on medium-high heat. Add the shallots and red pepper and cook for 8 minutes, stirring occasionally.
Add the garlic and cook for a minute more. Remove from heat and set aside.
In a large bowl, mix together the green onions, mint, cilantro and shredded chicken.
In a small bowl, whisk together the fish sauce, lime juice and chili paste. Pour over the chicken mixture and stir.
Spoon into lettuce cups or on top of a bed of lettuce.