Last week I mentioned the recipe for Laab Gai we published in the AJC last summer. Delicious on lettuce leaves, delicious on cabbage leaves. It’s appended below.
The herbs, citrus and fish sauce provide rich bright flavor for this salad. The ingredients include toasted sticky rice powder which adds a nutty flavor. Look for it at a store carrying Asian groceries, or make it at home by toasting glutinous rice and grinding it with a mortar and pestle or spice grinder.
The filtered fish sauce here is the Thai or Vietnamese fish sauce found at Asian grocers and in grocery stores well-stocked with international food.
Asian grocery stores may have frozen chopped lemongrass available and Rouamvongsor says that’s an acceptable substitute for fresh.
The salad is served by scooping the chicken mixture onto cabbage leaves
Ingredients:
1 tablespoon water 1 pound ground chicken breast Pinch of table salt 6 large Makrut lime leaves, finely chopped (about 3 tablespoons) 3 tablespoons finely chopped light green part of lemongrass stalk 2 tablespoons filtered fish sauce 4 tablespoons lime juice, or to taste 1/4 cup chopped cilantro leaves 1/4 cup whole mint leaves 1 1/2 tablespoons toasted sticky rice powder Thai chili pepper flakes or thinly sliced fresh Thai chili peppers, to taste Cabbage wedges and lime slices, for serving
Preparation:
Add water to a large skillet over medium-high heat. As soon as the water is steaming, add ground chicken and cook until done, about 5 minutes, breaking up the chicken as it cooks until it is in fine crumbles. Season with salt while it is cooking. Remove from heat and cool to room temperature, then drain off any liquid in the skillet.
In a medium bowl, combine cooked chicken with Makrut lime leaves, lemongrass and fish sauce. Add lime juice. Taste and add more lime juice if desired. Add cilantro, mint, and rice powder and toss to combine. Add Thai chili pepper flakes or fresh Thai chilis or chili pepper flakes. Move mixture to a serving platter and add cabbage wedges and lime slices. Serve immediately.
Makes: 3 1/2 cups