Chicken Laab
Updated May 30, 2025
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼pounds white or dark meat chicken, finely minced with a knife
- ½cup long-grain rice
- 2tablespoons nam pla
- 3tablespoons fresh lime juice
- 1teaspoon sugar
- ¼teaspoon crushed dried chili, or to taste
- 4 to 6romaine lettuce leaves
- ½cup sliced red onion
- ¼cup minced scallions
- 2tablespoons cilantro
Nutritional analysis per serving (4 servings)
409 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 29 grams protein; 810 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put minced chicken in a pot with water to cover, and bring to a boil over high heat. Turn heat to low, and simmer a few minutes, stirring occasionally, until done. Meanwhile put rice in a wok or skillet over high heat, and cook, stirring constantly, until it is evenly brown but not burned. Place in grinder and grind to a powder.
- Step 2
In a bowl, combine chicken, rice powder, nam pla, lime juice, sugar, and chile; taste and adjust seasoning as necessary. Make a bed of romaine leaves on a platter and spoon chicken mixture into middle. Top with remaining ingredients and serve.
Private Notes
Comments
nam pla is Thai fish sauce
Thai stepmom makes larb gai all the time. Mix fish sauce, lime juice, chili powder, and glutinous rice powder in a bowl and let sit. For Bangkok style larb, use enough water to poach the chicken, then strain. For Lao style (her fav), cook some crushed or minced galangal, ginger, garlic, and lemongrass in hot oil before cooking the chicken (do not brown, just cook enough to be done). Add the red onion/shallot and green onion immediately while still hot. Pour over dressing, add herbs.
You have to put some ginger, galanga and shallots ciseled. Top with fried garlic, thai basil and mint leaves. And eating this meal without sticky rice doesn't feel the same. And Bialao to have a break from the chili. Son sep!!!!!!
Very good Did change the recipe Chopped garlic and ginger and green onions Stir fried above and added ground turkey Take off heat Add lime & nam pla mixture Add cilantro
Easy and delicious.
I have a much much better recipe. Fist off where is the lemongrass? 2 Tb of rice, toasted then pulverized is used to thicken stock (add 1/4 cup). 1/2 a cup makes this really gritty and unpleasant. So many other improvements. Skip this recipe and find a better one.
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