Laap Gai Isaan
Isaan Chicken Laarb This tangier version ofchicken laarb salad is influenced by the Isaan, or northeastern, area ofThailand. By contrast, the northern version is more savory than the Isaanversion, with a variety of pork offal meats like liver and cracklins. Northernfood is very healthy and delicious. Always serve this dish with a variety offresh raw vegetables.
Ingrediënten
MAKES: 4–6 SERVINGS
- 1 tbsp 15 ml tamarind concentrate
- 1½ lb 680 g ground chicken breast
- 1 tbsp 15 ml canola or other high-temperature cooking oil
- 3 cloves garlic minced
- 1 large shallot thinly sliced
- ¼ cup 60 ml fish sauce
- ½ cup 120 ml fresh lime juice
- ½ cup 110 g palm sugar or brown sugar
- 1 –2 tsp 3–6 g Thai chili powder
- ½ cup 46 g mint leaves
- ½ red onion thinly sliced
- ¼ cup 55 g roasted rice powder (see Pro Tip)
- 3 –4 scallions thinly sliced on the bias
Instructies
- Thin-sliced red onion Thin-sliced cucumber Green cabbage wedges
- Stir the tamarind concentrate into the ground chicken in a large bowl and let it stand for 15 minutes.
- Heat a medium-sized pan over high heat and add the oil.
- When you see the first wisps of white smoke appear, sauté the garlic and shallot until the shallot becomes translucent, about 1 minute.
- Fold in the chicken and stir-fry until the chicken is just cooked through, 3 to 4 minutes.
- If any liquid is released, either drain it or reduce it so it does not dilute the seasonings.
- Turn off the heat, then stir in the fish sauce, lime juice, sugar and chili powder and mix well.
- Adjust the flavors as necessary to your taste.
- Fold in the mint, red onion, roasted rice powder and scallions (reserving some scallions for garnish) until well combined.
- Garnish with the reserved scallions and serve with the red onion, sliced cucumber and cabbage wedges.
