Name: Spicy Chicken Salad
Yield: Serves 4
Cuisine: Thai
Ingredients: 40 ml vegetable oil; 400 g organic chicken thigh fillets, cut into quarters; ½ teaspoon freshly ground black pepper; 2 tablespoons shredded long-leaf (saw-tooth) coriander; 4 apple eggplants (aubergines), finely sliced; ½ teaspoon chilli powder; 1 tablespoon white sticky rice, roasted and ground, plus extra to serve; 2 iceberg lettuce leaves, finely shredded; 2 tablespoons shredded mint leaves; 25 ml fish sauce; 1 teaspoon minced lemongrass; 2 Chinese cabbage (wombok) leaves, finely shredded; 25 ml fresh lime juice, strained; 1 teaspoon minced galangal; 2 small red chillies, finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This is my interpretation of the fresh and flavour-packed traditional laap, one of the most common Lao salads, and a close relative of the Thai larb or larp. The salad can be served in the traditional manner, piled inside crisp iceberg lettuce cups (like Chinese sang choi bao) or just piled into serving bowls. For a picnic or lunchbox, iceberg leaves can be wilted then stuffed with salad and rolled into neat parcels for transporting.