Minced Wild Chicken

Lap Kai Pa

Preparation info

    • Difficulty


Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

  • About


  • 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


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