Larb GaiSpicy Minced Chicken Salad

Name: Larb Gai (Spicy Minced Chicken Salad)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Thailand
Ingredients: 30 g Rice Powder; 500 g Ground Chicken; 200 ml Water; 120 g Shallot (thinly sliced); 20 g Fresh Mint; 20 g Fresh Coriander (roughly chopped); 8 g Birds Eye Chili (crushed); 35 ml Fermented Fish Sauce; 50 ml Lime Juice; 5 g Dried Red Chili (crushed)

Minced chicken is tossed warm with lime juice, fish sauce, shallot, herbs, and toasted rice powder for a salad that is sharp, savory, and deeply aromatic. Mint and coriander keep it fresh while dried chili adds extra heat.

Prep

20m

Cook

10m

Serves

Estimated

Nutrition

Per serving

242kcal

Calories

24g

Protein

10g

Fat

14g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Salad

30g
Rice Powder
500g
Ground Chicken
200ml
Water
120g
Shallot (thinly sliced)
20g
Fresh Mint
20g
Fresh Coriander (roughly chopped)

Dressing

8g
Birds Eye Chili (crushed)
35ml
Fermented Fish Sauce
50ml
Lime Juice

Topping

5g
Dried Red Chili (crushed)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Toast the rice powder in a dry pan over medium heat, about 160°C (320°F), until fragrant. Set it aside.
02
Add the ground chicken and water to a skillet over medium heat and cook, stirring and breaking up the meat, until the chicken is fully cooked and only a little moisture remains.
03
Let the chicken cool slightly, then add the shallot, fresh mint, fresh coriander, and toasted rice powder.
04
Mix the bird's eye chili, fermented fish sauce, and lime juice together.
05
Pour the dressing over the chicken mixture and toss well so the warm meat absorbs the flavors.
06
Transfer to a serving plate and sprinkle over the dried red chili.

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