Laab Gai Salad


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 265 Kcal, 28g Protein, 14g Carbohydrates, 10g Fat


Ingredients

  • Rice
  • 1 tsp. chili flakes
  • 50 g perfumed rice
  • Chicken
  • sesame oil to fry
  • 500 g ground chicken
  • 1 stick lemongrass, core of the vegetable finely chopped
  • 2 tbsp. fish sauce
  • 1 cm ginger, finely grated
  • 1 lime, all of the juice
  • Vegetables
  • 1 spring onions, Zwiebel in Ringen, Grün in feinen Streifen
  • 1 shallot, cut into thin rings
  • 200 g celery, cut into thin slices
  • Herbs
  • 0.5 bunch coriander, broken into pieces
  • 1 cucumber, geschält, geviertelt, in Scheiben
  • 0.5 bunch Thai basil
  • 4 head lettuce leaves

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Instructions

  • Rice

    Reis in einer beschichteten Bratpfanne ohne Fett unter Rühren goldbraun rösten. Reis und Chiliflocken im Cutter leicht körnig mahlen, beiseite stellen.
  • Chicken

    Öl in der selben Pfanne erhitzen, Poulet ca. 5 Min. rührbraten, Hitze reduzieren. Zitronengras, Fischsauce, Limettensaft und Ingwer beigeben.
  • Vegetables

    Bundzwiebeln, Schalotte und Stangensellerie unter das Poulet mischen, ca. 2 Min. weiterköcheln.
  • Herbs

    Gurke, alle Kräuter und die Reis-Chili-Mischung unter den Pouletsalat mischen. Auf je einem Salatblatt anrichten.
  • Dazu passt:

    gekochter Parfümreis

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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