Laab or Spicy Chicken Salad is a Northeastern dish. It is one of the most popular Thai salad dishes. The most common meats are ground chicken
and ground pork. It is also common to add chicken livers. This salad is a common street food. Some street vendors
specialize in Northeastern dishes and only offer salad dishes like Laab, Som Tum and Num Tok. However, it can also be part
of the communual meal. When eating this salad, steamed sticky rice and fresh vegetables like cabbage are accompaniments.
Preparation
- Peel and clean shallot. Slice the shallot into thin slices.
- Clean green onion and coriander. Cut them into 1/4" long pieces.
- Pick only the leaves of the mint, remove the stems and wash well. Cut them into 1/4" long pieces. Keep 4-6 leaves for garnishing
(optional).
- Cut cabbage into wedges. Wash and set aside.
Directions
- In a pan over medium-low heat, toast the raw sticky rice until golden brown. Keep flipping the rice every few seconds to
avoid burning.
- Pound the toasted rice in a mortar until powdered. Or grind it with a food processor.
- In a sauce pan, add ground chicken. Break apart and stir until cooked, add a little bit of water if needed. Set aside
in a mixing bowl.
- Add toasted rice powder, chili powder, lime juice, fish sauce and sugar into the mixing bowl. Toss to mix. If desired, taste and
adjust the taste to your preference.
- Add prepared shallot, green onion, coriander, and mint into the mixing bowl. Toss to mix again.
- Serve on a plate with cabbage. If desired, garnish with mint leaves.
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Before Cooking
- Serving size: 1-2 persons.
- To increase or reduce spiciness, add or lessen chili powder.
- Depending on your taste, start adding 1 tablespoon of fish sauce and lime juice at a time and taste it.
If you want it saltier and more sour, add more.
- Sticky rice can be substituted with regular white rice. Brown rice is not recommended.
- Ground chicken can be substituted with ground pork.
Ingredients
1 cup Ground chicken
1 1/2 tablespoons Roasted sticky rice powder
3/4 tablespoon Roasted chili powder
2-3 tablespoons Lime juice
1-2 tablespoons Fish sauce
1 Shallot
2 tablespoons Chopped coriander
2 tablespoons Chopped green onion
2 tablespoons Chopped mint
4-6 Mint leaves (optional)
pinch of Sugar
1/2 cup Water
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