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–+ servings

Gai Larb- The Classic Thai Chicken Salad

Larb Gai is one of Thailand’s classic dishes. Unlike many stir-fries, it uses no oil and comes together in just a few minutes. The combination of fresh herbs, lime juice, fish sauce, and toasted rice powder in Larb Gai gives it a wonderful balance of bright, fresh flavors and a unique crunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Course: Salad
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

Toasted Rice Powder:
  • 2 Tbsp Sticky Rice or Jasmine Rice
Larb:
  • 1 lb ground Chicken thigh preferred
  • ¼ cup Chicken Stock or water
  • 3 –4 Shallots thinly sliced
  • 2 –3 Thai Chilies finely chopped
  • 1 –2 tsp dried Thai chili flakes
  • 3 Tbsp fresh Lime juice
  • 2½ Tbsp Fish Sauce
  • ¼ cup fresh Mint leaves
  • ¼ cup Cilantro roughly chopped
  • 2 Scallions sliced
To Serve:
  • Cabbage wedges
  • Sliced Cucumber

Equipment

  • Saute Pan
  • Pot

Method
 

  1. Toast the rice in a dry skillet over medium-low heat for about 10 minutes until golden brown and fragrant. Grind into a coarse powder. It should remain slightly gritty, not powdery.
  2. Bring the chicken stock to a simmer in a wok or saucepan. Add the chicken and cook, breaking it apart until just cooked through, about 4–5 minutes. Leave a little cooking liquid in the pan.
  3. Remove from the heat and let cool for one minute.
  4. Stir in the fish sauce, lime juice, fresh chilies, and chili flakes. Fold in the shallots, scallions, cilantro, and mint.
  5. Sprinkle over the toasted rice powder just before serving and toss gently.
  6. Serve warm with cabbage leaves and cucumber slices for the traditional Thai accompaniment.

Notes

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