Thai Chicken Laab Salad Wraps

Recipe By:  Nuit Regular
wraps
Total Time:  45 minutes
Prep Time:  20 minutes

Chef Nuit Regular of popular Thai restaurants Sukothai, Khao San Road, Sabai Sabai, Pai and Kiin, shares her recipe for Chicken Laab Salad Wraps.
These salad wraps make a great appetizer, but this recipe is equally delicious as a main, served over steamed sticky rice.

Ingredients
  • 350 g boneless chicken thighs, skin on
  • 2 tbsp chopped lemongrass
  • 1 tbsp chopped garlic
  • 8 tsp fish sauce
  • 3 tbsp vegetable oil
  • 1/4 cup uncooked glutinous rice (sticky rice)
  • 2 tsp sugar
  • 4 tsp lime juice
  • 1/2 tsp chili powder or finely chopped fresh chili
  • 2 shallots, finely sliced
  • 2 pieces long-leafed coriander, finely chopped (about 1/2 cup)
  • 1/4 cup mint leaves, finely chopped
  • 1 head Boston lettuce, peeled into pieces for cups
Directions Yield:  Serves 4 to 6

Make Chicken Laab

  1. Wash chicken thighs and pat dry. In mortar and pestle, grind lemongrass to release flavor.
  2. In large bowl, combine lemongrass, garlic, 5 tsp fish sauce and 2 tbsp oil. Rub mixture over chicken to marinate. Cover and keep in fridge for at least 30 minutes, or overnight.
  3. Heat heavy-bottomed pan over medium heat. Add rice. Toast, stirring often, until rice turns golden brown, 5 to 8 minutes. Let cool. Using coffee grinder or mortar and pestle, grind rice to a powder. Alternatively, put rice in large resealable bag, remove air, cover with tea towel and grind with heavy-bottomed pan.
  4. Mix remaining 3 tsp fish sauce with sugar, stirring to dissolve. Add lime juice and chili powder. Mix sauce well and set aside.
  5. Bring marinated chicken to room temperature, about 30 minutes.
  6. Preheat oven to 375ºF. Place chicken on baking sheet and bake 15 minutes, or until cooked through. If cooking on stovetop, in pan heat 1 tbsp vegetable oil over medium-high heat. Cook 5 minutes per side, or until cooked through.
  7. Cut chicken into small cubes and transfer to bowl

Assemble Salad Cups

  1. Add lab sauce to bowl with chicken and toss, then add 1 tbsp crushed sticky rice; combine well. Add shallots, coriander and mint and mix lightly.
  2. Spoon chicken lab onto lettuce leaves and sprinkle with more crushed sticky rice. Enjoy as wrap or over steamed sticky rice.

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Photographer:
Michael Graydon and Nikole Herriott
Source:
House & Home April 2018
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