LARB GAI
Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with rice. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.
Nutrition Facts : Calories 262 calories, Fat 16g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 1211mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 20g protein.
THAI LARB GAI (CHICKEN WITH LIME, CHILI AND FRESH HERBS)
Larb gai is a dish of browned ground chicken, mint, basil and red onions dressed with lime juice and ground red chiles that's popular in Laos and Isan, neighboring rural sections of Thailand. (The dish is sometimes spelled laab, lob or lop.) It's perfect hot weather food: spicy, crunchy and light, but rich in flavors and contrasts. Traditionally, this dish is made with a roasted rice powder that's prepared by toasting raw rice in a wok, then grounding it to a powder, but you can find premade roasted rice powder at Asian markets. Whatever you do, don't skip it - it adds a nuttiness that's essential to the authentic flavor of the dish.
Provided by Julia Moskin
Categories dinner, quick, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.
- To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.
- Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams
LARB CHICKEN SALAD
Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.
Categories Salad Chicken Leafy Green Herb Onion Appetizer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Serves 6
Number Of Ingredients 14
Steps:
- Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
- Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
- Spoon into lettuce leaves; serve.
LARB GAI - SPICY THAI CHICKEN SALAD
Spicy Thai chicken salad, with a wonderful variety of flavors and textures. Use fresh herbs in this recipe, dried will not even come close! Use of boneless, skinless chicken and no added oil makes this a very tasty low-fat dish. Source: Somchet Chumpapo
Provided by Tracy K
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat nonstick skillet over medium heat, no oil necessary.
- Add chicken, stir until cooked through.
- Remove from heat, drain excess liquid.
- Add fish sauce and lime juice.
- Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste.
- Adjust seasoning to taste.
- Serve immediately over lettuce leaves or thinly sliced cabbage.
- Garnish with cilantro sprigs.
Nutrition Facts : Calories 141.4, Fat 3, SaturatedFat 0.7, Cholesterol 72.6, Sodium 664.3, Carbohydrate 2.6, Fiber 0.4, Sugar 0.6, Protein 24.8
LARB GAI - THAI CHICKEN SALAD
Occasionaly served warm in restaurants, I prefer the room temperature version. Use leftover roast chicken, or ready cooked barbecued chicken for convenience. You can find the ingredients in Thai or some oriental markets
Provided by Gillian Spence
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Grill or broil the chicken until just cooked through. Allow to cool and remove skin and bones. Chop the meat very finely. Use only the tender white portion of the lemon grass and cut into thin slices. Slice out the mid-ribs from the lime leaves and shred the leaf very finely.
- Put the chopped chicken meat in a bowl and mix with the chopped lemon grass, shredded lime leaf, roasted rice powder, cayenne, scallions, mint, red onion and cilantro. Combine fish sauce, lime juice and palm sugar. Pour over the chicken mixture and combine well.
- Serve with cabbage leaves and garnished with extra mint. To eat, pick up a cabbage leaf and "pinch" or roll up some chicken salad in it.
Nutrition Facts : Calories 87.9, Fat 3.4, SaturatedFat 1, Cholesterol 23.2, Sodium 731.4, Carbohydrate 6.3, Fiber 0.4, Sugar 4.2, Protein 8.3
THAI MINCED CHICKEN SALAD
Known as larb gai in Thailand, the hot spiciness in this chicken salad recipe works really well with the crunchy veg, creating a perfect balance of flavour and heat
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 50m
Yield Serves 4 as a light meal or starter
Number Of Ingredients 17
Steps:
- Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.
- Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.
- Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.
Nutrition Facts : Calories 261 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 39 grams protein, Sodium 2.72 milligram of sodium
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