As most of you know, I just returned from 6 months in Thailand. During this time, I ate my fair share of Thai food. I shopped at the local markets and I cooked quite frequently at home due to wanting to know exactly what was in my food. Here’s a minced chicken salad recipe, or also known as larb Gai, that I made weekly.
Ingredients for Larb Gai:
• 1 pound of ground chicken or finely minced chicken breast, tenders, or thighs.
• 1/2 cup of water- to add to chicken if it gets dry during the cooking process.
• 2 thinly sliced large shallots
• 1/4 cup chopped mint
• 1/2 cup chopped cilantro
• 1-2 tbsp of fish sauce
• 1-2 tbsp of lime juice
• 1 tbsp of white sesame seeds
• 1 tsp dried/crushed chili pepper- optional, but I like to include them.
1. In a skillet, over medium heat, cook chicken. If it gets dry during this process, then add some water. Don’t exceed 1/2 cup of water.
2. Once the chicken is cooked, remove from heat and toss with shallots.
3. Add 1 tbsp of fish sauce and 1 tbsp of lime juice. Taste. If you like the taste, then leave it be and move onto the next step. If not, add another bit of fish sauce or lime juice to adjust the taste. I always end up using 1 tbsp of fish sauce and 2 tbsp of lime juice. I like mine sour versus fishy.
4. Stir in sesame seeds and dried chili pepper.
5. Add cilantro and mint to the mix and toss.
To balance out the spiciness of this dish, serve this salad alongside a plate of fresh vegetables. In Thailand, I saw it most frequently served with raw cabbage, cucumbers, and butter leaf lettuce. And, if you’re in Chico and would rather go out to eat it, I recommend Sophia’s. Just know that they will use toasted ground rice instead of sesame seeds, but you can still adjust the dish to your liking with limes and fish sauce that will be served alongside larb.