Entrée: Laos – ລາບໄກ່ ▶ Laab Gai (Minced Chicken Salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 7 min

Additional 5 min

Total 32 min

Ingredients

1 lb / 500 g ground chicken (or coarsely minced chicken breast/thigh)
1–2 tbsp (15–30 ml) neutral oil (for cooking)
1–2 tbsp (15–30 ml) toasted rice powder (khao khua)
3–4 tbsp (45–60 ml) fish sauce (adjust to taste)
3–4 tbsp (45–60 ml) fresh lime juice (about 2–3 limes)
1 tsp palm sugar or brown sugar (adjust to taste)
3–4 Thai bird's-eye chilies, finely sliced (or 1–2 serranos / red chilies), or to taste
3–4 shallots, thinly sliced
2–3 scallions (spring onions), thinly sliced
1 / 2 cup (15 g) fresh mint leaves, roughly chopped
1 / 2 cup (15 g) fresh cilantro (coriander) leaves, roughly chopped
Optional Malaysian twist: 2 tbsp (15 g) toasted desiccated coconut, lightly toasted and cooled
Optional: 4–5 kaffir lime leaves, very thinly sliced (for extra fragrance)
Fresh vegetables to serve: lettuce leaves, cucumber slices, raw cabbage or herbs
Steamed jasmine rice or sticky rice, for serving

Instructions

Prepare toasted rice powder (khao khua): in a dry skillet over medium heat, add 2–4 tablespoons of uncooked glutinous (sticky) rice or jasmine rice. Toast, stirring or shaking the pan constantly, until the rice is golden brown and aromatic (5–8 minutes). Transfer to a mortar and pestle or spice grinder and grind to a coarse powder. Set aside.
Prepare aromatics and herbs: thinly slice the shallots and scallions, chop mint and cilantro, thinly slice chilies and (if using) kaffir lime leaves, and lightly toast the desiccated coconut in a dry pan until golden. Have everything ready — laab comes together quickly.
Cook the chicken: heat 1–2 tablespoons oil in a skillet over medium-high heat. Add the ground chicken and break it up with a spatula. Cook until the chicken is just cooked through but still moist (about 5–7 minutes). Avoid overcooking or browning heavily — you want tender, slightly juicy crumbles. Remove from heat and let the chicken rest for 1 minute.
Make the dressing: in a small bowl, combine fish sauce, lime juice and palm sugar. Taste and balance — laab should be a lively mix of salty, sour and a touch of sweet. Adjust quantities to your preference.
Combine while warm: transfer the cooked chicken to a mixing bowl. Immediately pour the dressing over the warm chicken so the flavors absorb. Add the sliced shallots, scallions, chilies and kaffir lime leaves (if using). Mix thoroughly so the shallots soften slightly from the heat and the dressing coats the meat.
Add herbs and textures: fold in the chopped mint and cilantro, toasted rice powder, and toasted desiccated coconut (if using). Toss gently until evenly distributed. Taste and adjust seasoning — add more fish sauce (salt), lime (acid) or sugar as needed.
Rest briefly and serve: allow the laab to sit 3–5 minutes so flavors meld. Serve at room temperature with lettuce leaves, cucumber slices, raw cabbage and steamed jasmine or sticky rice. Provide extra lime wedges and chilies on the side.
Notes and tips: use warm (not piping hot) chicken so herbs stay bright; toasted rice powder gives signature nuttiness and helps absorb dressing; for a smokier note, briefly char the cooked chicken in the pan; for a milder version, reduce chilies or remove seeds.