During her recent stay at Aleenta Phuket Resort & Spa, Elaine Crowley participated in a cookery course, learning how to prepare authentic Thai dishes from scratch.
Here, she shares an aromatic recipe for Lab Gai, i.e Minced Chicken Salad, created by the hotel’s culinary director Luca Mancini.
Read more: How to make Spiced Rum and Honey Glazed Pineapple on the BBQ
Ingredients per portion
- 150g minced chicken breast
- 250g chicken bouillon
- 20g spring onion
- 10g Sawtooth herb leaves
- 60g shallot
- 10g mint stalk
- 2g chilli powder
- 20ml fish sauce
- 35ml lime juice
- 1 pinch sugar
- Optional You can use pork or beef instead of chicken
Sticky Rice Powder
- 2 kaffir lime leaves
- 1/2 stalk lemongrass
- 30g white sticky rice
Method For Sticky Rice Powder
- Chop the kaffir lime leaves and the lemongrass as small as possible.
- Dry roast the uncooked sticky rice without oil or butter in a pan at low heat. Stir constantly, after 5 minutes add the kaffir lime leaves and the lemongrass. Roast until the rice gets a light golden colour.
- Allow to cool down and powder it using a pestle and mortar.
Method
- Chop the spring onion and the Sawtooth herb leaves into very small pieces. Chop the shallot into thin slices. Pick the leaves from the stalk of mint, only use the bigger leaves.
- Cook the chicken in a pot with the bouillon over medium heat until the chicken turns white and is cooked through. Strain the chicken.
- Add the chilli powder, fish sauce, lime juice, sticky rice powder and the pinch of sugar to the chicken and mix it all together, thoroughly.
- Before serving, add the rest of the ingredients. Serve warm.
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