One of my favorite Oriental salads , Larb Gai is a hot and spicy Thai Chicken Salad recipe and when served with crunchy vegetables you plate a harmonious balance of flavors colors and heat.Tweak the recipe to suit your palate - this works best when tangy and spicy .
400 Grams Boneless Thigh Meat
4 Birdseye Red Chilies ( Adjust )
6-8 Cloves of Garlic - Chopped
1/2 " Galanga - Minced.
1" Fresh & Tender Lemon Grass - Minced
1 Red Onion - Chopped.
1 Tablespoon Fish Sauce ( Will work well with a light Soy Sauce too ).
Juice of 2 Lemons ( adjust ).
Bunch of Mint and Basil Leaves .
Using a knife roughly chop the chicken to make a coarse mince . Shouldn't be fine .
Marinate and cling wrap the chicken in all the ingredients but for the greens & oil for a couple of hours to infuse flavors .
Heat a wok , add sesame oil and on very high heat cook the chicken mince for a minute . Reduce heat , cover wok and cook another 3-4 minutes till chicken is done.
Remove from heat , add half the mint and basil leaves , mix , and leave covered. The flavors will get infused deliciously , serve at room temperature or cool . Garnish with the balance herb leaves before serving . Absolutely delicious !
You can serve the salad on a bed of crispy leafy greens , or on bell pepper wedges. If using bell pepper wedges , oil them , and heat them up in a hot oven for 5- minutes , just enough for them to begin to weep but remain firm. Cool and spoon on the mince and serve .
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