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Lab Kai(Thai Chicken Salad) Recipe

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This recipe for Lab Kai(Thai Chicken Salad), by , is from The JSSI Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Airr Ruangtap


300g Skinless, boneless, chicken breast
1 stem Lemon Grass
5 tbsp Water
2 tbsp Fish sauce
4 tbsp Lime Juice
tbsp Roasted Chillies
2 tbsp Spicy rice (optional)
1 stem Green Onion, thinly chopped
2 tbsp Fresh cilantro, roughly chopped
4 tbsp Fresh mint, roughly chopped
Medium red onion, thinly sliced
⅓ Medium red pepper, cut into thin strips

Lettuce leaves
Lime wedges
Cucumber and tomato slices

Mince the chicken, either by finely chopping or in a grinder. Smash lemon grass with flat of knife and cut into 2 cm pieces
Heat water in wok on high heat. Add the lemon grass and let boil for 30 seconds. Add minced chicken and stir-cook for 2-3 minutes, until the chicken is cooked. Take off heat and transfer to a bowl leaving the lemon grass with the cooked chicken to add flavour.
Add fish sauce, lime juice, roasted chillies, and the spicy rice to the chicken and mix well.
Add the green onion, cilantro, mint, red pepper, and red onion. Mix to integrate. Place chicken salad on platter lined with lettuce leaves. Decorate with cilantro leaves, mint leaves, and red pepper. Garnish edges with lime wedges and slices of tomato and cucumber.




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