Spicy chicken salad

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 stalk of lemongrass
• 2 tbsp fish sauce
• 2 spring onions
• 4 kaffir lime leaves
• 1 lemon(s), juice
• 2 tbsp sugar
• 2 tsp curry paste
• 2 tbsp rice (sticky rice)
• Coriander leaves
• mint
• some green salad for serving

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Laab Gai

Toast the sticky rice in a pan without oil until golden brown. Then grind it in a mortar and pestle. Chop the chicken breast fillet into bite-sized pieces. Cut the lemongrass into 2 cm pieces. Cut the lemon leaves into pieces with scissors. Cut the spring onions into approximately 1 cm long pieces. Cook the chicken breast fillet in a pan with lemongrass, lemon leaves, fish sauce, and 2 tablespoons of water. The meat should always cook in a stock; add a little more water if the liquid evaporates. Remove the pan from the heat and add the spring onions, lemon juice, and chili paste. Remove the lemongrass pieces and lemon leaves. Serve the salad lukewarm on lettuce leaves and sprinkle with the ground roasted rice before serving. Garnish with coriander leaves and mint leaves. Note: Lemongrass and lemon leaves are spices and are not eaten (like bay leaves). Recipes often call for lemongrass and leaves to be chopped and cooked with the dish. This is possible, but it’s still somewhat unusual for the European palate. Therefore, we usually just remove the spices.