GAI RECIPES

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THAI LARB GAI (CHICKEN WITH LIME, CHILI AND FRESH HERBS ...



Thai Larb Gai (Chicken With Lime, Chili and Fresh Herbs ... image

Larb gai is a dish of browned ground chicken, mint, basil and red onions dressed with lime juice and ground red chiles that's popular in Laos and Isan, neighboring rural sections of Thailand. (The dish is sometimes spelled laab, lob or lop.) It's perfect hot weather food: spicy, crunchy and light, but rich in flavors and contrasts. Traditionally, this dish is made with a roasted rice powder that's prepared by toasting raw rice in a wok, then grounding it to a powder, but you can find premade roasted rice powder at Asian markets. Whatever you do, don't skip it — it adds a nuttiness that's essential to the authentic flavor of the dish.

Provided by Julia Moskin

Total Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup raw sticky rice (see Note) or 2 tablespoons roasted rice powder (available at Asian markets)
16 ounces coarsely ground or finely chopped white- or dark-meat chicken (lean beef, such as sirloin, can be substituted)
1/2 teaspoon hot chile powder, preferably Thai or Lao
4 teaspoons fish sauce (nam pla)
5 teaspoons freshly squeezed lime juice
1/4 cup slivered red onions
2 tablespoons chopped cilantro
2 tablespoons sliced scallions
10 whole mint leaves, more for serving
Lettuce leaves
cucumber spears, for serving
4 cups cooked sticky or jasmine rice, for serving

Steps:

  • To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.
  • To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.
  • Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.

Nutrition Facts : @context http//schema.org, Calories 199, UnsaturatedFatContent 7 grams, CarbohydrateContent 8 grams, FatContent 11 grams, FiberContent 0 grams, ProteinContent 15 grams, SaturatedFatContent 3 grams, SodiumContent 375 milligrams, SugarContent 1 gram, TransFatContent 0 grams

TOM YUM GAI (THAI HOT & SOUR CHICKEN SOUP) RECIPE - FOOD.C…



Tom Yum Gai (Thai Hot & Sour Chicken Soup) Recipe - Food.c… image

This is our version of the hot and sour soup, modified to taste as much as possible like the wonderful version we would get at our favorite Thai restaurant, Bahn Na, in Ypsilanti, MI. I've included the modifications (*) that make it vegetarian-friendly. A note about the fish sauce: this can be purchased from any Asian grocery, and I would recommend just about any that come in a glass bottle - they generally taste better.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 medium onion, diced
2 green onions, sliced (optional)
2 small tomatoes, cut into eighths
1/2 lb skinless chicken breasts, diced (*) or 8 ounces extra firm tofu, pressed and drained, cubed (*)
10 canned straw mushrooms
5 button mushrooms, quartered
4 cups chicken stock (*) or 4 cups mushroom stock (*)
2 stalks lemongrass, cut the stalks diagonally 2-inch long, scored lightly
6 kaffir lime leaves, fresh, scored lightly
6 slices fresh ginger (approximately 1-inch in diameter, 1/8-inch thick)
3 tablespoons fish sauce
1 1/4 teaspoons chili paste (Nam Prik Pao, Thai chili paste with soya oil)
2 serrano chilies, thickly sliced (optional)
1 cup fresh cilantro, washed and roughly diced
2 teaspoons sugar
1/4 cup lime juice (to taste)
2 tablespoons peanut oil

Steps:

  • In a medium-sized soup pot, heat the peanut oil over medium-high heat. Saute the chicken and/or tofu, onion (not the green onions), half each of the ginger and lemongrass until the chicken is only a little bit pink and the onion translucent.
  • Add the stock, fish sauce, remaining ginger and lemongrass, kaffir lime leaves, and (optional) serrano chilies. Simmer 10 - 15 minute covered on medium-low heat.
  • Add the sugar, Nam Prik Pao, and sliced tomatoes. Simmer an additional 2 minute.
  • Turn heat fully to low and add the lime juice to taste. Add half of the diced cilantro and the green onions, then let simmer on low for another few minutes.
  • Sprinkle with the remaining cilantro and serve with additional lime juice.

Nutrition Facts : Calories 247.6, FatContent 11.3, SaturatedFatContent 2.3, CholesterolContent 43.6, SodiumContent 1475.1, CarbohydrateContent 16.5, FiberContent 1.1, SugarContent 8.8, ProteinContent 20

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THAI LARB GAI (CHICKEN WITH LIME, CHILI AND FRESH HERBS ...
Larb gai is a dish of browned ground chicken, mint, basil and red onions dressed with lime juice and ground red chiles that's popular in Laos and Isan, neighboring rural sections of Thailand. (The dish is sometimes spelled laab, lob or lop.) It's perfect hot weather food: spicy, crunchy and light, but rich in flavors and contrasts. Traditionally, this dish is made with a roasted rice powder that's prepared by toasting raw rice in a wok, then grounding it to a powder, but you can find premade roasted rice powder at Asian markets. Whatever you do, don't skip it — it adds a nuttiness that's essential to the authentic flavor of the dish.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Cuisine thai
Calories 199 per serving
  • Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.
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