Laarb Gai

Spicy Thai chicken salad with mint.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 600  g chicken fillets, finely chopped
• 1⁄2 liter  chicken stock
• 4  shallots, thinly sliced
• 6  thai hot chili peppers, chopped
• 8  garlic cloves, thinly sliced
• 2  tablespoons  ground roasted rice
• 1  tablespoon  ground  dried red chili
• 1  tablespoon fish sauce
• 1  tablespoon lime juice
• 1⁄2 teaspoon salt
• 2  tablespoons  chopped fresh  coriander, leaf
• 2  tablespoons  chopped fresh mint leaves

Directions

1. Bring the chicken stock to a boil then add the chopped chicken and cook for 7 or 8 minutes. Drain but reserve the stock.
2. Mix all the remaining ingredients in a bowl and then add the drained chicken. Add 2 or 3 tblsp of the reserved stock and mix well.
3. Serve with salad either hot or at room temperature.