Wednesday, May 10, 2006

Larb Gai - Spicy Thai Chicken Salad

spicy thai chichken 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 do not added oil makes this a very tasty low-fat dish.

1 lb boneless skinless chicken breasts, minced in food processor (do not sub ground chicken, it is too fatty!)
1 tablespoon roasted rice powder (available in Asian markets or you can make your own by roasting raw rice in a dry skillet till brown)
3 tablespoons chopped fresh cilantro
2 spring onions, chopped
2 tablespoons chopped shallots
3 tablespoons chopped mint leaves
1/2 teaspoon cayenne pepper
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 teaspoon garlic and red chili paste
thinly sliced cabbage or lettuce, for serving
fresh cilantro stems, for garnish

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1 comment:

pawlaew said...

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.