Laab Gai - Minced Chicken With Lime Juice |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is an incredibly wonderful dish from the Isaan region of Thailand. It's one of our favorite dishes in Thailand and wonderful with sticky rice! Ingredients:
2 boneless chicken breasts, minced |
1 tablespoon soybean oil |
1 medium onion, diced small |
1 teaspoon sugar |
1 teaspoon crushed red pepper |
2 1/2 tablespoons fish sauce |
2 green onions or 4 scallions, thinly sliced |
1 stalk lemon grass or 2 tablespoons dried lemon grass |
1/4 cup fresh mint leaves, minced (save a few for garnish) |
1 1/2 tablespoons rice powder |
4 teaspoons lime juice |
Directions:
1. Prep ingredients by thinly slicing onion and lemon grass. Chop green onions into small pieces.
2. Sauté minced onion in the soybean oil. When the onions are getting transparent, add the minced chicken breasts and cook. When it is cooked, set it aside and let it cool.
3. Once cooled, add all other ingredients one at a time while stirring. Reserve lime juice as the final ingredient to be added.
4. Place on serving plate bed of lettuce.
5. * Make your own rice powder by roasting uncooked white rice in a dry pan, preferably cast-iron, over low to medium heat, stirring frequently to evenly brown to a rich dark color. This takes about 10-15 minutes. If the grains are browning too quickly or unevenly, the heat is too high – lower accordingly. Slow roasting yields a more fragrant and less gritty result, as the grains brown not only on the outside, but cook through to the interior. The grains do pick up a lot of heat, so let cool before grinding to a fine powder in a clean coffee grinder. Hot rice can melt the plastic lid of your grinder.
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