laab gai recipe
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Laab Gai
(serves 4 people)

Laab is an extremely popular dish in Northeast Thailand. It can be made with fish, pork, duck, beef or chicken. It can be made with MSG or more sugar but this is the way that Pam's family likes it.

**Any exotic ingredients are MUCH less expensive at an asian market**

1 large boneless skinless chicken breast
3 tablespoons of lime juice
¼ cup of water
3 tablespoons of fish sauce (I prefer the Tipparos brand)
½ teaspoon of sugar
1teaspoon of toasted Thai chili powder
1 ½ tablespoons of toasted sticky rice powder
¼ of a red onion
1 stalk of green onion
6-7 stems of cilantro
2-3 stems of mint

Chop the chicken breast into very small pieces (almost like ground meat).
Slice the red onion very thinly
Cut the green onion into inch long pieces.
Chop the cilantro into half inch pieces.
Pull the mint leaves off of the stem.
Put 1 handful of uncooked sticky rice into a small pan and toast over low to medium heat until it turns very brown. Let it cool down a little bit then use a blender to grind it into a powder.
Put 1 handful of dry Thai chili and 1 tablespoon of salt into that same small pan. Roast over low to medium heat until the chili turns dark. Let the mixture cool down a little bit then put the chili (try not to use the stems) into the blender and grind it into powder too.

Put the chicken and the water into a large pan over medium-high heat until its cooked (about 5-6 minutes).
Take the chicken off of the stove and put it into your serving bowl.
Mix the lime juice and the fish sauce together then stir it into the cooked chicken.
Next add the sugar, the rice powder and the chili powder and stir some more.
Right before you serve the Laab Gai add the red onion, the green onion, the cilantro and the mint leaves and stir for the last time.


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