Spicy Chicken Salad Laab Gai


Rating: 2.33 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:












For garnish:



Instructions:

Spicy chicken salad Laab Gai

Preparation about half an hour

Roast glutinous rice in a frying pan without fat until golden brown. Then grind in a mortar. Chop chicken breast fillet. Chop the lemongrass as well. Cut lemon leaves into small pieces with scissors. Cut the spring onions into pieces about 1 cm long. Cook the chicken breast fillet together with the lemongrass, the fish sauce and 2 tablespoons of water in a frying pan. The chicken should always be cooked in a broth, perhaps adding a little more water if it evaporates. Remove the frying pan from the heat and add the spring onions, lemon leaves, the juice of one lemon and the chili paste. Bring the leafy salad to the table lukewarm on lettuce leaves and sprinkle with the ground red rice before serving. Garnish with coriander leaves and mint leaves.

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