Laap Gai Serves: 6
10 oz minced/ ground chicken 2 oz shallots finely sliced Lettuce leaves
3 tbsp. lime juice 5 makrut lime leaves Mint leaves for garnish
1 tbsp. fish sauce 5 green onions finely chopped Raw vegetables to serve
2 lemon grass sticks (white part) ¼-½ tsp. Chili powder
1. In saucepan or wok, cook chicken with lime juice and fish sauce over high heat. Crumble and break up chicken until meat has separated into small pieces. Cook until light brown. Dry, and remove from heat.
2. Add rice powder, lemon grass, shallots, lime leaves, green onions and chili powder to chicken and stir together. Adjust seasonings as needed.
3. Line a serving plate with lettuce leaves, spoon chicken over leaves, then garnish with mint leaves. Arrange vegetables on separate plate.
