Laap Gai (Minced Chicken Salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 6 min

Additional 5 min

Total 30 min

Ingredients

1 lb / 500 g ground chicken
2–3 tbsp vegetable oil (if stir-frying) or water for poaching
3–4 shallots, very thinly sliced
3–4 scallions (green onions), thinly sliced (white and green parts separated)
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint leaves, chopped or torn
1–2 tbsp fresh Thai basil or Vietnamese coriander (optional), chopped
2–3 fresh red bird’s-eye chiles, finely chopped, adjust to taste
3 tbsp fresh lime juice (about 1–2 limes), plus more to taste
2–3 tbsp fish sauce (nam pla/nuoc mam), to taste
1 tsp palm sugar or granulated sugar (optional, to balance acidity)
2 tbsp toasted rice powder (khao khua)
1 cucumber, thinly sliced (for serving)
Lettuce leaves or perilla leaves, for wrapping (optional)
Steamed sticky rice or jasmine rice, for serving (optional)

Instructions

1. Prepare toasted rice powder (khao khua): Heat a dry skillet over medium heat. Add 1/4 cup uncooked sticky rice or jasmine rice and toast, stirring or shaking frequently, until the grains turn golden brown and smell nutty (4–7 minutes). Cool slightly, then grind to a coarse powder in a spice grinder or mortar and pestle. Measure 2 tablespoons for the recipe; reserve any extra for another use.
2. If using ground chicken: choose poaching or quick stir-fry. Poaching yields a tender, moist laap; stir-frying gives a slightly browned flavor. To poach: bring a pot of water or light chicken stock to a gentle simmer, add the ground chicken in a single layer, and cook just until no longer pink (about 3–5 minutes). Drain thoroughly and break up clumps with a fork. To stir-fry: heat 2–3 tablespoons oil in a skillet over medium-high heat, add the ground chicken, and stir to break it up; cook 4–6 minutes until just cooked through but not dry.
3. While the chicken is cooking, make the dressing: in a small bowl combine the lime juice, fish sauce, and sugar. Stir until sugar dissolves. Taste and adjust: it should be bright and balanced — tart, salty, and a little sweet. Add more lime or fish sauce as needed.
4. Thinly slice the shallots and separate the white parts of the scallions from the green. Have the herbs and chiles ready and chopped.
5. When the chicken is cooked and still warm, transfer it to a large mixing bowl. Add the dressing and toss to coat while warm so the flavors are absorbed.
6. Add the thinly sliced shallot whites, chopped chiles, and half the toasted rice powder to the warm chicken. Toss gently to combine.
7. Fold in the chopped cilantro, mint, basil (if using), and the white parts of the scallions. Add the remaining toasted rice powder and toss again. The rice powder should give a toasty crunch and help absorb excess liquid. If the mixture seems dry, add a splash more lime juice or fish sauce; if too wet, add a bit more toasted rice powder.
8. Taste and adjust seasoning: more lime for brightness, fish sauce for saltiness, or sugar if you prefer a touch of sweetness. For more heat add extra chopped chiles.
9. Just before serving, add the green parts of the scallions and give the laap one final gentle toss.
10. Serve laap gai warm or at room temperature with lettuce or perilla leaves for wrapping, sliced cucumber, and steamed sticky rice or jasmine rice. Garnish with extra mint and cilantro if desired.