This dish comes from Northern Thailand where I lived for 6 years. It is most commonly made with ground pork but is just as yummy using ground chicken or turkey. I thought this would be the perfect time to post this as mint is beginning to pop up in our gardens and this is a great way to use it. Sidenote: it was my Mom's favourite Thai dish.
A mortar and pestle is nice to have for this recipe but if you don't have one, don't despair, you could use a coffee grinder or a meat mallet (flat side) and a ziploc. You have to crush some browned raw rice - weird but true. You'll be happy you did.
Baking the chicken makes this a very easy and efficient dish. You can make it ahead of time and keep it in the fridge. You don't want it to be cold when you serve it, nor hot, so it is best to let it get to room temperature.
Chicken Mint Salad (Laap Gai)
450 grams of ground chicken/turkey
1/2 - 1 tsp of chilli flakes or 1 chilli minced (optional)
1 tsp salt
2 tbsp of ground pan roasted rice
2 largish shallots thinly sliced
3 green onions sliced
1/4 cup of lime juice
1/4 cup of mint leaves chopped
3 tbsp of cilantro leaves chopped
Preheat oven to 350. Place the ground chicken mixed with the salt in an oven proof dish and cover with tinfoil. Place in the oven and cook for 10 minutes then remove and mix it up, chopping into smaller pieces. Return to the oven and cook for another 10 - 12 minutes. Remove from the oven and break into small pieces. If there is a lot of liquid, drain some off.
While the chicken is cooking, put a pan on medium heat and add 4 tbsp of raw rice (any kind will do). Toss the rice every once in a while so that it is golden. Remove from the heat and place in mortar, coffee grinder or ziploc and bash the crap out of it. It shouldn't be powder, you want some texture to it.
When the chicken has cooled, mix with the rest of the ingredients and taste test. You may need more salt, lime, chilli or herbs according to your tastes. This is often served with raw cabbage leaves and sticky rice but served as a side dish it's not necessary.
450 grams of ground chicken/turkey
1/2 - 1 tsp of chilli flakes or 1 chilli minced (optional)
1 tsp salt
2 tbsp of ground pan roasted rice
2 largish shallots thinly sliced
3 green onions sliced
1/4 cup of lime juice
1/4 cup of mint leaves chopped
3 tbsp of cilantro leaves chopped
Preheat oven to 350. Place the ground chicken mixed with the salt in an oven proof dish and cover with tinfoil. Place in the oven and cook for 10 minutes then remove and mix it up, chopping into smaller pieces. Return to the oven and cook for another 10 - 12 minutes. Remove from the oven and break into small pieces. If there is a lot of liquid, drain some off.
While the chicken is cooking, put a pan on medium heat and add 4 tbsp of raw rice (any kind will do). Toss the rice every once in a while so that it is golden. Remove from the heat and place in mortar, coffee grinder or ziploc and bash the crap out of it. It shouldn't be powder, you want some texture to it.
When the chicken has cooled, mix with the rest of the ingredients and taste test. You may need more salt, lime, chilli or herbs according to your tastes. This is often served with raw cabbage leaves and sticky rice but served as a side dish it's not necessary.
This recipe comes from a book I bought before leaving Thailand, The Best of Thai Dishes, by Sisamon Kongpan. I will put the Amazon link here but the picture on the front is different than mine. Probably the same but can't guarantee. I have to say that this book has never steered me wrong and I have been using it for 15 years.
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