Chicken Salad with Vegetables

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Chicken Salad with Vegetables
(Lab Gai)

The dish makes a wonderfully healthy dish because it is made without oil and eaten with raw vegetables and herbs (and rice). It may by served with a chili sauce like Nam Jim
Ingregients (serves 4-6)
10 oz (300 g) ground chicken
3 cloves garlic, finely chopped
1/4 cup (60 ml) fresh lime or lemon juice
11/2 tablespoons fish sauce
2 tablespoons uncooked long grain or jusmine rice
2-3 bird's-eye chilies, minced
1 medium onion, thinly sliced
2 sprigs coriander leaves (cilantro), finely chopped
1 cup (20 g) fresh mint leavesAn assortment of letuce leaves, cabbage, fresh Thai basil (horapa), cucumber and long beans or green beans

1 Dry roast the rice grains in a wok or pan over medium heat until lightly browned. Remove from the pan and grind the roasted rice lightly in a mortar and pestle or blender. Set aside
2 Cook the meat and garlic without oil in a non-stick wok or frying pan over medium heat until the meat turns white. Remove from the heat to cool.
3 Add the lime juice, fish sauce and salt, stirring to mix well. Stir in the rice powder, minced chilies, onion, scallion, cilantro and mint leaves.4 Arrange the chicken mixture on a serving platter and surround the chicken with raw vegetables and herbs, as desired.