Laab Kaï (Spicy Chicken Salad)

(Larb, laab, lap, laap: one dish, different transcriptions)

Origin

Laab Kaï is a popular and flavorful dish often prepared for celebrations and special occasions. While it can be made with various types of meat, such as beef (laab nua), pork (laab moo), chicken (laab gai), duck, or shrimp, chicken (kaï) is one of the most common choices. This salad is typically served warm or cold, accompanied by sticky rice (kaow niao). It is often enjoyed with raw vegetables like green beans, cucumbers, and white cabbage, along with aromatic herbs. It’s a very fragrant and tangy dish, perfect for summer days. If you wish to order this salad in Thailand, be careful, as it is often very spicy.

Recipe for 4 Servings

Ingredients

For the Spicy Thai Chicken:

• 350-400 g of boneless chicken (breast or thigh)
• 2 cloves of garlic, minced
• A small piece of fresh ginger, grated
• 1/2 stalk of lemongrass (optional), finely sliced
• A small half-glass of chicken broth (or a glass of water with half a teaspoon of bouillon powder)
• The juice of one lime
• 1 teaspoon of cane sugar
• 3 tablespoons of fish sauce (Nuoc Mam or Nam Pla)
• 2 handfuls of Thai basil leaves
• 1 handful of mint leaves
• 1 handful of cilantro leaves

For the Thai Vegetable Salad:

• About ten leaves of Napa cabbage, finely sliced
• 1/2 cucumber, sliced
• 1 small sweet pepper (or half a bell pepper), sliced
• A bit of chili powder (to taste)
• 3 tablespoons of toasted rice powder (optional)

Instructions

1. Prepare the Chicken:
   In a saucepan, heat the chicken broth (or water with bouillon). Add the chicken pieces, garlic, ginger, and lemongrass (if using). Let it simmer over medium heat until the chicken is cooked through, about 15-20 minutes.

2. Season the Chicken:
   Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred or cut it into pieces.
   In a bowl, mix the chicken with the lime juice, cane sugar, and fish sauce. Make sure the chicken is well coated with this marinade.

3. Prepare the Salad:
   In a large bowl, combine the Napa cabbage leaves, cucumber, sweet pepper, and chili powder. Then add the seasoned chicken mixture.
   Gently fold in the Thai basil, mint, and cilantro leaves.

4. Serve:
   If using toasted rice powder, sprinkle it over the salad before serving to add a crunchy texture.
   Serve the Laab Kaï immediately, either with rice or as a main dish.

Notes

• Balancing Flavors: The key to a good Laab is balancing the salty (fish sauce), sour (lime juice), and sweet (cane sugar) elements. Adjust the ingredients to your taste.
• Variations: You can also add other crunchy vegetables to the salad, such as carrots or radishes, for more color and texture.