---
title: Larb Gai (Thai Chicken Salad)
servings: 4
prep time: 15 minutes
cook time: 10 minutes
source: https://mycibora.com/recipes/larb-gai-chicken-salad
---

Gather @fresh mint{0.5%bunch} and @fresh cilantro{0.5%bunch}.

Toast the @glutinous rice{2%tbsp} in a dry skillet over medium heat, shaking often, until deep golden and fragrant, then grind to a coarse powder in a mortar or spice grinder. ~{4%minutes}

Cook the @ground chicken{500%g} in the same skillet over medium heat with a splash of water, breaking it into small crumbles, until just cooked through, about 6 minutes. ~{6%minutes}

Take the chicken off the heat and immediately toss it with the @fish sauce{3%tbsp} and @lime{2} juice so it drinks up the dressing while hot.

Fold in the @shallot{3}, @chili flake{1%tsp} and toasted rice powder.

Just before serving, add the mint, cilantro and @spring onion{2%stalk}, keeping the herbs raw so they stay fresh rather than wilting into the warm meat.

Taste and adjust — larb should hit sour and salty first, with heat and herb aroma right behind.

Pile onto plates with raw @cabbage{200%g} wedges for scooping, and sticky rice alongside if you have it.