Tetty Siregar from Medan, Sumatera saw this picture and wanted to know the recipe. This dish has variations from Laos and Thailand and is known as Laap Gai. We learned to cook it from Ning, a lovely young woman at a tiny beach restaurant on Koh Bolone.
This is a delicious Asian Chicken salad and all the fresh lime, basil and mint give it a wonderful tangy freshness. I often roast a couple cups of white rice at a time and keep them in storage so I have some ready to throw in this dish. Laap Gai is especially good with sticky rice, but white Jasmine rice is also tasty.
We often serve it with chunks of cabbage and cucumber and if we do have sticky rice we always eat with our hands! Hope you enjoy this Tetty. Send us your photo of the dish and you eating it and I’ll post it here as well!
2 pounds of ground chicken
8 cloves of garlic crushed
4 Tbsp of fish sauce
Juice from 3 limes
2 hot red chillies diced
3 Tbsp. of rice roasted in a dry frying pan until golden and then crushed in a mortar until in small pieces
1 cup of chopped fresh basil
1 cup of chopped fresh mint
1. Fry ground chicken and crushed garlic until the meat is cooked
2. Take off the heat and add everything else. I usually save some of the mint and basil to sprinkle on the top. Taste it and add enough chillies, lime and fish sauce to suit your own taste buds.
Eat with sticky rice, or plain white rice, cucumbers and chunks of cabbage or lettuce.
Add some family and friends and have a great feast!