Minced Wild Chicken

Name: Minced Wild Chicken (Lap Kai Pa)
Cuisine: Luang prabang
Ingredients: 3 Kaffir lime leaves; 1 wild chicken, plucked, washed and gutted; take the meat from the breasts and legs and chop it finely; take the skin, the liver and the gizzard, wash them, tie them together with thread and cook them by boiling them in broth, then slice them thinly; a young banana flower, sliced; 3 (small) heads of garlic, chopped and fried until golden-brown and giving off a good aroma; 1 medium-sized bowl of broth to which fish sauce has not been added; an appropriate quantity of ground khao khoua (uncooked sticky rice, toasted in a hot dry pan, then pounded very thoroughly); 5 round eggplants, cooked by putting them in the charcoal fire until their skins are burned, these five ingredients to be pounded together—we call the result kheuang lap, meaning ingredients for the lap; chopped spring onion leaves; salt; 3 (small) heads garlic, seared over a charcoal fire, these five ingredients to be pounded together—we call the result kheuang lap, meaning ingredients for the lap; chopped coriander leaves; 3 dried chilli peppers, grilled until brittle, these five ingredients to be pounded together—we call the result kheuang lap, meaning ingredients for the lap; 2 (small) shallots, seared over a charcoal fire, these five ingredients to be pounded together—we call the result kheuang lap, meaning ingredients for the lap; 2 slices of galingale, these five ingredients to be pounded together—we call the result kheuang lap, meaning ingredients for the lap; 1 rice-bowl (¼ pint) of or padek (recipe 15)

Lap Kai Pa

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 wild chicken, plucked, washed and gutted; take the meat from the breasts and legs and chop it finely; take the skin, the liver and the gizzard, wash them, tie them together with thread and cook them by boiling them in broth, then slice them thinly

Asia
Laos
Side dish
Main course
Spicy
Southeast Asia
Gluten-free

Method

Mix the minced chicken with the kheuang lap. Add salt and the or padek, and mix some more. When the mixture has a sufficiently strong taste of padek, add the broth and stir. Then add the khao khoua and the sliced banana flower. Add also the sliced chicken skin (etcetera) and the fried garlic. Taste and check the saltiness.

Arrange the ingredi