Aromatic laap gai (spicy chicken salad)
This version came from the Lao capital, Vientiane. Make it as spicy or sour as you dare. Preparation: 5 minutes Cooking: 10 minutes Serves: 4 Ingredients: 1 tbsp sticky rice 1 tbsp vegetable oil 2 shallots, thinly sliced 500g minced chicken 1⁄4 cup fish sauce 1⁄2 tsp salt 1⁄4 cup spring onion, finely sliced 1⁄4 cup coriander (stem and leaf), finely chopped 1⁄4 cup mint (leaves picked), finely 4 chopped 2 dried chillies, finely crumbled 2 limes, juiced
Dry fry sticky rice grains in a frying pan until they become very dark brown. Cool, then crush to a powder with a mortar and pestle. Heat oil in a wok over a medium flame and fry shallots until golden. Add chicken mince and stir-fry until cooked through. Add fish sauce and salt and mix through. Allow to cool. Add spring onion, coriander, mint and crumbled red chilli. Add a good squeeze of lime juice. Mix through one tablespoon sticky rice powder. The salad should taste hot, sour and salty. Adjust flavours with extra chilli, fish sauce and lime accordingly.