Thai Chicken Salad

How to Make Thai Chicken Salad Recipe - Thai Food Larb Gai Recipe

Описание:

http://www.CookingThaiFood.com Learn how to make Thai spicy chicken salad or Larb Gai at home in 10 minutes with this recipe full of herbs and super fast and easy to make. If you love sticky rice this dish is perfect for you. Also called Laab Gai, Lab Gai, Laab Kai, Spicy Thai Chicken Salad

Комментарии:

Cooking Thai Food пишет: Fish sauce smells terrible. All that smell is designed to impart just a little seafood flavor to what is otherwise liquid salt. Think of it as that, salt and, yes, use it very carefully because a little goes a long ways and there should not be any strong fish sauce smell in your final dish.

Jim Fogerty пишет: What happened to your website?

cheer pantharangkul пишет: น่ากินอะ
ทำเก่งมาก

Cooking Thai Food пишет: So true!

Liz Torres пишет: Last time I used fish sauce i regretted it. The stuff is so smelly. Idk, id use it very carefully, maybe I could put a few drops in only XD

nocturnalserpent пишет: under what title can i find the video on roasted rice?

nancy3418 пишет: อาหารน่าทานมากค่ะ คนทำก็สวยด้วยค่ะ

Cooking Thai Food пишет: @amsterdamtwuyver For many Thai dishes you might want to put the galangal root and other difficult-to-eat ingredients like chilies in a small wire ball, like is used for tea making, and then remove it all before serving. In this video there is quite a lot of juice on the plate at the end. You can strain it out or cook it down a bit, but it is too delicious to throw away! We like to scoop it onto our rice so that the rice soaks up the juice and is extra tasty.

Cooking Thai Food пишет: Sorry, still working on the roasted rice video. Thank you for your patience.

Sachiko Whitsett пишет: I thought this had lemon grass in it? I guess that is where the lime juice comes in? Thank you Looks great!!!


Scott Epi Anouthai пишет: @shady8211 you wont know till you actually taste it. I'm gonna tell you this, you don't have to take my word for it but... it tastes GOOD!

vectral пишет: nice effort +1

Cooking Thai Food пишет: @MDIS Thanks for the suggestions. We are doing a video about how to make roasted rice like you described. I believe the roasted rice also makes the sauce thicker as it is similar to corn flower, especially if you grind it very fine. Roasted rice is part of the texture and distinct flavor(like a seasoning) for this dish. Just adding more roasted rice should make a thicker sauce without changing the flavor as corn flour might.

xxanexxx пишет: ying na ruk mak mak :D

tommaking9 пишет: That it so funny cooking that im never see before in my life

Ruben van den berg пишет: I really like this dish .I'm going to make this for my mom tomorrow ,, Thx

amsterdamtwuyver пишет: I suggest to get rid of the galangia root before you mix all the ingredients together. And also I don't like all the juice on the plate.

Tony Vaughn пишет: Hi
Your website is not working?


Danielle Noriega Lee пишет: My variation of Laab Gai would be to make the "sauce" thicker by adding some corn flour with water at the final stage before serving with either white jasmine rice or sticky rice.

As for roasted rice - i would use basically roast the rice for a few minutes till brown and grind it down using a coffee grinder machine / tool.

As for the Galangal herb/spice , i would grate them and add it to the stock and chicken.

And i would garnish it with thai basil or sweet basil.

Cooking Thai Food пишет: Fish sauce smells terrible. All that smell is designed to impart just a little seafood flavor to what is otherwise liquid salt. Think of it as that, salt and, yes, use it very carefully because a little goes a long ways and there should not be any strong fish sauce smell in your final dish.

Jim Fogerty пишет: What happened to your website?

cheer pantharangkul пишет: น่ากินอะ
ทำเก่งมาก

Cooking Thai Food пишет: So true!

Liz Torres пишет: Last time I used fish sauce i regretted it. The stuff is so smelly. Idk, id use it very carefully, maybe I could put a few drops in only XD

nocturnalserpent пишет: under what title can i find the video on roasted rice?

nancy3418 пишет: อาหารน่าทานมากค่ะ คนทำก็สวยด้วยค่ะ

Cooking Thai Food пишет: @amsterdamtwuyver For many Thai dishes you might want to put the galangal root and other difficult-to-eat ingredients like chilies in a small wire ball, like is used for tea making, and then remove it all before serving. In this video there is quite a lot of juice on the plate at the end. You can strain it out or cook it down a bit, but it is too delicious to throw away! We like to scoop it onto our rice so that the rice soaks up the juice and is extra tasty.

Cooking Thai Food пишет: Sorry, still working on the roasted rice video. Thank you for your patience.

Sachiko Whitsett пишет: I thought this had lemon grass in it? I guess that is where the lime juice comes in? Thank you Looks great!!!


Scott Epi Anouthai пишет: @shady8211 you wont know till you actually taste it. I'm gonna tell you this, you don't have to take my word for it but... it tastes GOOD!

vectral пишет: nice effort +1

Cooking Thai Food пишет: @MDIS Thanks for the suggestions. We are doing a video about how to make roasted rice like you described. I believe the roasted rice also makes the sauce thicker as it is similar to corn flower, especially if you grind it very fine. Roasted rice is part of the texture and distinct flavor(like a seasoning) for this dish. Just adding more roasted rice should make a thicker sauce without changing the flavor as corn flour might.

xxanexxx пишет: ying na ruk mak mak :D

tommaking9 пишет: That it so funny cooking that im never see before in my life

Ruben van den berg пишет: I really like this dish .I'm going to make this for my mom tomorrow ,, Thx

amsterdamtwuyver пишет: I suggest to get rid of the galangia root before you mix all the ingredients together. And also I don't like all the juice on the plate.

Tony Vaughn пишет: Hi
Your website is not working?


Danielle Noriega Lee пишет: My variation of Laab Gai would be to make the "sauce" thicker by adding some corn flour with water at the final stage before serving with either white jasmine rice or sticky rice.

As for roasted rice - i would use basically roast the rice for a few minutes till brown and grind it down using a coffee grinder machine / tool.

As for the Galangal herb/spice , i would grate them and add it to the stock and chicken.

And i would garnish it with thai basil or sweet basil.
You'll Need:

3 cup vegetable oil, for frying
20 won ton skins cut into ? inch strips
8 cup shredded mixed salad greens
4 cup barbecued or roast chicken in bite-size pieces from a 3 lb bird
1 cup bean sprouts
1 large yellow bell pepper cut into thin julienne
1/2 European seedless cucumber cut into thin julienne
6 tbsp fresh lime juice
1/4 cup fish sauce
1/4 cup (packed) light brown sugar
4 Serrano chiles seeded and minced
1/2 tsp freshly grated nutmeg
1 tbsp fresh lemon grass (optional) finely minced
1 tbsp finely minced fresh ginger
1/4 cup minced fresh mint
3 tbsp minced fresh basil
1/4 cup dry-roasted unsalted peanuts coarsely chopped

Procedures : In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface.
Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute.
Transfer to paper towels, drain well.
In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber.
In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil.
Add the dressing to the salad and toss well.
Gently fold in the crisp won ton strips.
Turn out onto a serving platter and sprinkle with the peanuts