Lao cuisine

Easy

Laab Gai | Lao Tossed Chicken With Herbs

Name: Laab Gai | Lao Tossed Chicken With Herbs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 3 servings
Cuisine: Lao
Ingredients: 2 qt. Boiling water; 1 cup Sticky rice (glutinous rice); Chicken; 3 tbsp. Cooking oil; 1/2 cup Chicken gizzards; 1/4 cup Chicken skin; 1 lb. Chicken leg (or ground chicken); Salad; 1/2 tbsp. Fish sauce; 1 tbsp. Padaek, unfiltered fish sauce; 1 tbsp. Sticky rice powder; 1 tbsp. Lime leaves, minced; 1 tbsp. Galangal, minced; 1 tbsp. Fresh bird eye chili, diced; 1/2 cup Cilantro, diced; 1/2 cup Green onion, diced; 1/2 cup Shallots, diced; 1/2 cup Bean sprouts; 1/2 cup Mint; 1 large Lime juice

Chef Saengthong Douangdara

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Laab Gai | Lao Tossed Chicken With Herbs

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It is widely considered that the National dish of Laos is laab. The laab Gia is a wonderful vibrant dish that will give you a burst of Southeast Asian flavors. This spicy minced chicken salad dish is traditionally served with sticky rice and eaten with your hands. See how to make your own authentic style easily in your own home. The quality of this dish is well thought out. The blend of the gizzards and chopped chicken gives your palate a textural sensation and combined with the authentic array of traditional style Laos herbs and aromatics and crispy-crunchy vegetables add to the reputation Laos has for a true depth of flavors, textures and presentation in their signature dishes.

Recipe

PRE TIME: 30 min

COOKING TIME: 30 min

TOTAL TIME: 1 hr

3 SERVING

Ingredients:

2 qt. Boiling water
1 cup Sticky rice (glutinous rice)
Chicken
3 tbsp. Cooking oil
1/2 cup Chicken gizzards
1/4 cup Chicken skin
1 lb. Chicken leg (or ground chicken)
Salad
1/2 tbsp. Fish sauce
1 tbsp. Padaek, unfiltered fish sauce
1 tbsp. Sticky rice powder
1 tbsp. Lime leaves, minced
1 tbsp. Galangal, minced
1 tbsp. Fresh bird eye chili, diced
1/2 cup Cilantro, diced
1/2 cup Green onion, diced
1/2 cup Shallots, diced
1/2 cup Bean sprouts
1/2 cup Mint
1 large Lime juice

Directions:

Step 1

Dice the chicken gizzards into small pieces and set them aside. Take the chicken leg and peel and cut away the skin chop and set aside also. Take the chicken flesh from the bone and chop it up with a sharp knife or cleaver. To resemble chicken mince. You can use chicken mince instead.

Step 2

In medium heat the pan saute the skin pieces until crispy and set aside. Then saute the gizzards for a few minutes until lightly browned then add the ground chicken and cook until fully cooked, set aside to cool down.

Step 3

Prepare the vegetables for the salad: Bean sprouts, finely chop the galangal, chilies, the green onions, discard the spine in the lime leaves then break them up with your hands, slice the shallots thinly, chop the cilantro, mint.

Step 4

Assemble your salad: In a large serving bowl toss together the chicken gizzards, chicken mince, fish sauce, unfiltered fish sauce, Padaek, and sticky rice powder.

Step 5

Top the meat mix with a variety of freshly chopped vegetables and herbs. Finish with a squeeze of lime juice extra mint and a sprinkle of the crispy chicken skin.

Step 5

you can traditionally enjoy this dish with a serve of steamed sticky rice and use the rice like a spoon to scoop up the salad. Enjoy!