Try this Thai Chicken Larb Salad (Larb Gai) recipe
- 2 tbsp minced garlic
- 4 tbsp sugar
- 1/2 tsp kosher salt ((plus more to taste))
- 12 leaves
- 2 large knife; you can also use store-bought minced chick
- 1/4 tsp black pepper ((or to taste))
- 2 tbsp olive oil ((for frying one for chicken and one for shallots))
- 1 cup mint leaves ((thinly sliced))
- 1 carrot ((medium peeled and shredded))
- 12 cups romaine lettuce ((or chinese cabbage cut into thin strips))
- 1/2 cup basil leaves ((or thai basil thinly sliced))
- 1/4 cup cilantro leaves ((thinly sliced))
- 6 tbsp lime juice ((freshly squeezed))
- 4 tbsp fish sauce
- 4 thai chilies ((stemmed and sliced on the diagonal membrane and seeds removed for mild heat))
- 2 shallots ((large thinly sliced))
- 4 tbsp green onions ((thinly sliced))
- 6 leaves
- 1 tbsp roasted unsalted peanuts ((optional coarsely chopped))
- Carbohydrate 2.03159126449461 g
- Cholesterol 0 mg
- Fat 0.0226165647823167 g
- Fiber 0.0874295680999474 g
- Protein 1.17558670583248 g
- Saturated Fat 0.0042453485316979 g
- Serving Size 1 1 serving (31g)
- Sodium 4878.5277730988 mg
- Sugar 1.94416169639466 g
- Trans Fat 0.00664660256388714 g
- Calories 13 calories
Step-by-step
- Combine the dressing ingredients in a bowl and mix well with a fork. Set aside.
- Heat 1 tablespoon of oil in a large skillet over high heat. Add the chicken and saute until cooked through, stirring frequently and breaking up lumps, about 5-6 minutes. Remove from heat and season with salt and pepper to taste. Transfer to two serving plates, splitting equally.
- In the same skillet, fry 2/3 of the thinly sliced shallots over medium-high heat. You may need to add a little bit of oil to the skillet if needed. Cook, stirring frequently, until golden brown and crispy, about 2-3 minutes. Remove from the pan and set aside.
- Combine the remaining (uncooked) sliced shallots, lettuce, carrot, mint, cilantro and basil in a bowl and gently toss to mix well, adding the dressing a little at a time.
- Transfer the salad to the serving plates. Sprinkle the peanuts on top if desired. Garnish with fresh cilantro and mint leaves, green onion and crispy fried shallots and serve.
Substituting standard white cabbage for the specified romaine lettuce introduces a sturdier crunch that withstands the aggressive acidity of the lime juice dressing far longer without wilting into mush.
- Cook the minced chicken over high heat in a broad skillet to maximize moisture evaporation, stirring constantly to break the meat into fine granules rather than dense clumps.
- Fry the shallots separately at medium-high heat for two to three minutes, removing them the exact moment they turn golden brown to prevent bitter burnt notes from ruining the garnish.
- Store the prepared dressing in a sealed glass jar in the refrigerator for up to five days, ensuring the fish sauce, sugar, and citrus elements marry fully before application.
- Combine the greens and raw herbs with the cooked elements just before serving, as moisture extraction from salt and acid destroys crisp cellular walls within twenty minutes.
Execute the component prep in distinct stages by blending the citrus dressing first and frying the shallots before hitting the protein with high heat. Freezing cooked larb chicken is discouraged because thawing releases trapped water that dilutes the assertive flavor profile entirely.
