• 600 gram. chicken minced
  • 3 tablespoons chicken stock
  • 1/2 cup spring onion, thinly sliced
  • 5 tablespoons Prik hom (ground dried red chilies)
  • 1/2 cup Shallots, chopped
  • 1 tablespoons fish sauce.
  • 1 tablespoon dark soy sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon Khao koor (ground toasted rice)
  • 1/4 cup coriander (cilantro), chopped
  • 1/8 cup spearmint chopped
  • 1 teaspoon brown palm sugar
  • 1/4 cup chopped basil

Lab Kai is a chicken salad which Thai people eat with lettuce or raw vegetables. Also seen to eat with sticky rice. The names changes in Thailand i have seen Laab Kai , Labb Kai ,Lab Kai  on different menu’s. It comes from the North where the border with Laos is.

 

Preparation

1. Heat up a pan on medium until it’s hot. Add chicken stock and then immediately add chicken and stir. Keep stirring until it’s well done.

2. Put the chicken in a bowl. Add fish and soy sauce sauce, spring onion, shallot,onion coriander,bail,mint,sugar,vinegar, lemon juice, prik hom ( ground dried red chilles) and almost all of ground toasted rice into the bowl. Mix well and taste. It should be a little bit hot and sour. Add lemon juice or fish sauce if required.

3. Arrange the chicken mixture on a serving platter. Garnish with spearmint and sprinkle with the rest of toasted rice on top. Surround the chicken with lettuce and herbs.

 

Happy cooking

Chef Marcel

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