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  1. Meals & Cooking
  2. Laab Gai: Lao Minced Chicken Salad

Laab Gai: Lao Minced Chicken Salad

By Saeng DouangdaraUpdated: May 25, 2021
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preview for How To Make The Best-Ever Laab Gai (Lao Minced Chicken Salad)
Yields:
1 - 2
Total Time:
45 mins
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Filled with fresh herbs and aromatics, laab is the national dish of Laos and has evolved throughout history through neighboring countries. This recipe is a go-to for recipe contributor and YouTube host, Saeng Douangdara.

Kitchen Tip: Saeng highly recommends making your own toasted sticky rice powder—it makes a big difference in flavor! Directions can be found in the recipe below, and any extra can be stored for future use. 

Have you made this recipe? Let us know in the comments below. 

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Ingredients

  • 1 lb.

    skin-on chicken thighs (or ground chicken_

  • Vegetable oil, for pan

  • 1

    pinch MSG

  • 1/2 cup

    uncooked sticky rice 

  • 1/2 tsp.

    dried crushed bird eye chili 

  • 1/2 Tbsp.

    padaek (unfiltered fish sauce)

  • 1

    splash fish sauce

  • 1 Tbsp.

    galangal, minced

  • 1 Tbsp.

    lime leaves, minced

  • 1/3 cup

    chopped green onion 

  • 1/3 cup

    chopped cilantro, plus more for garnish

  • 1/3 cup

    whole bean sprouts

  • 1/4

    lime, juiced

  • 1/3 cup

    whole mint leaves, plus more for garnish

  • 1/3 cup

    diced shallots

  • 2

    fresh bird eye chiles, diced

  • Lettuce, for garnish

  • Cucumber, for garnish

Directions

  • Prep Chicken

    1. Step 1Remove skin from chicken thighs and cut skin into small pieces. Remove meat from bone, slice it into small pieces, then mince.
    2. Step 2Add enough oil to a large skillet to coat bottom and heat skillet over medium-high heat. Add ground chicken meat and cook undisturbed for 1 minute and 30 seconds each side then cook for another 2 minutes and stir. Let the chicken cook for a bit.
    3. Step 3In a separate skillet, add enough oil for a shallow fry then add the chicken skin  and fry until brown and crispyabout 1 minute and 30 seconds per side
    4. Step 4In another skillet, toast dried uncooked sticky rice on medium high for 11 minutes until dark and let it cool and then grind and smash it into a powder.
  • Prep Herbs + Aromatics

    1. Step 1In large bowl, combine chicken with 1 tablespoon rice powder, MSG, dried crushed chiles, padaek, and fish sauce, adding more fish sauce to taste. Mix gently with gloved hands. 
    2. Step 2Add galangal, lime leaves,  green onion, cilantro, bean sprouts, lime, chicken skin, mint, shallots, and mix to combine.
    3. Step 3Plate dish then top with more mint, fresh bird eye chili, lettuce, extra whole herbs, and cucumbers.  
    4. Step 4Enjoy with sticky rice or as lettuce wraps.
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