Laab Gai
From the story Laotian Delights in Full Bloom at Lao Garden Restaurant in Berkeley
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Laab Gai
- Yield: Serves 2-3 1x
Ingredients
Units
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- 5 ounces ground chicken
- 1-2 garlic cloves, finely chopped
- 1 teaspoon MSG*
- 1 tablespoon lime juice
- 1 tablespoon toasted ground sticky rice*
- 5 mint leaves
- 1/2 cup chopped cilantro
- 1/2 cup sliced scallion
- 1/4 cup thinly sliced red onion
- Chili flakes* to taste (or fresh Thai chili peppers, chopped)
- 1/4 cup bottled fermented fish sauce, such as Pantai Fish Sauce
Instructions
- Add a little water to a saucepan; place on medium heat. Add the ground chicken and chopped garlic. Cook, stirring, until done. You want it to stay moist. Place cooked chicken in a bowl and let cool a bit. Add remaining ingredients and mix well. Serve at room temperature with sticky rice and lettuce or cabbage leaves and cucumber slices for scooping.
Notes
MSG (monosodium glutamate) enhances umami flavor. It is generally recognized as safe and is not hard to find in local markets, but mushroom powder would be a good substitute.
Toasted ground rice adds crunchiness: To make it, toast sticky rice grains over low heat until golden brown, then grind.
If using dried chilis, toast them and then pound into flakes.
- Category: Entree
