Lahb Gai is a popular Thai salad dish that originates from the eastern part of Thailand. This particular dish can be eaten alone or with rice or salad greens, cilantro and green beans (offering crunchy texture).
The spice level of this dish should be altered based on your personal taste. I like it spicy, but you can lessen the amount of spice or eliminate it altogether.
- 2 pounds ground chicken
- 1 cup chicken stock
- 1/2 cup of sliced green onions
- 1/2 cup of sliced red onions
- 1/2 cup of shredded mint leaves
- 4 tablespoons fish sauce
- 4 tablespoons lemon juice
- 1 cup grounded roasted-rice (see below)
- 1-teaspoon green pepper (sliced)
- Ground dry red chili
- Heat the chicken stock in a medium sized pot, and then add in the ground chicken. Cook for a few minutes until the chicken is done. Drain and allow the chicken to cool down, then add in the lemon juice, green and red onions, and mint leaves.
- Add in the fish sauce, and stir. Taste and add in more lemon juice if it suits your taste. Add about 2 tablespoons of dried red chili, but you may use more or less than the recommended amount. Finally, add in the roasted rice.
- This dish is typically garnished with a 1/4 head of lettuce and cilantro and green beans (these items are all optional)
- Roasted Rice – Set your burner to the highest setting, and add in one cup of rice. Keep stirring until the rice becomes brown and color. It will almost achieve a burnt look. Then grind it using either a coffee grinder or mortar and pestle.