Larb Gai (Thai)

You can use chicken or pork and it is usually minced, however I like mine with chicken that has been cubed or chunks.

Take about 2 pounds of chunked chicken and brown, using a wok, in olive oil. Cook fully.
Drain oil.

Add the following ingredients to the chicken, but do not cook. Though this is considered a salad, it is served semi hot over rice or on the side with rice.

Add about a tablespoon of red pepper, or less if you are gun shy
squeeze one lime or 2 if really small
add a few cloves of fresh garlic, minced
about a half Bermuda Onion (red onion) minced or thin sliced
about 2 tsp of fish sauce
garnish with Cilantro.

These portions of ingredients are just a reasonable guess as I am tasting while creating.

The fish sauce is for the saltiness, the pepper for the hot, some might want to add a little sugar. I do not like it hot. The ingredients that are combined make a unique flavor. This is usually served with rice and fresh cabbage. The cabbage takes the hot away. I personally serve fresh cucumbers to take the hot away from the pallet.


(Mike Mullins)