Photograph of the finished Larb gai

Thailand · Gỏi gà băm Larb gai

Larb gai

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 720 g
  • Photograph of Toasted rice powder Toasted rice powder 60 g
  • Photograph of Red chilli powder Red chilli powder 32 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Mint leaves Mint leaves 60 g
  • Photograph of Shallots Shallots 80 g
  • Photograph of Lime Lime 4
  • Photograph of Fish sauce Fish sauce 100 ml

Method

  1. 1 Chop the chicken meat coarsely, don't grind it finely, to retain its texture when eaten.
  2. 2 Sauté the chicken with a little water over medium heat until just cooked, without using oil.
  3. 3 Turn off the heat and immediately mix in the fish sauce, lemon juice, and chili powder while the meat is still warm.
  4. 4 Sprinkle with roasted rice flour, which gives larb its characteristic roasted aroma and binding properties.
  5. 5 Mix thinly sliced red onions, scallions, and mint leaves together and serve with sticky rice and fresh vegetables.
Start cooking