Thai Chicken salad

Singh's Larb Gai

This Thai dish is so fragrant and extremely easy to cook, and is also is a great diet food as there is no oil as the chicken cooks in the water leaving the chicken moist and tender. I have cooked this dish many times just as Thai people do. I do not use measurements as such, it is more about tasting as you cook, but have included guidelines to start you off with this amazing dish which is great hot or cold.

·         Ingredients

 

·                      Chicken breast x2                                                

·                      Vegetable stock pinch

·                      Red onion x1 large     (finely diced)                          

·                      Mushrooms button   (cut in half or quarters)                   

·                      Lime juice x3

·                      Sugar     (pinch)                       

·                      Thai red chillies fresh and dried

·                       Coriander  (include the stems  chopped )

·                      Mint bunch   (include the stems chopped )                         

·                      fish sauce    2 or 3 tbl                 

·                       Thai Powder rice (not to confuse western powderd rice), if you cannot buy this can do with out adding)               

 

 click on bottle to take you to online Thai shop

 

 

Utensils

Wok or pot will do same job

Method

1.    Slice the chicken into thin dices or as fine as you like

2.    Place water in hot wok, add diced chicken until just cooked

3.     add chopped mushroom

4.    Add fish sauce sugar and lime juice cook approx 2min

5.    Take wok off heat add chopped herbs coriander mint onions

Variations:

Add what ever is growing in the garden at the time here are some additional ingredients you might like to add at the end of cooking

1.    Spinach

2.    Spring onions

3.    Green vegetables of any kind

4.    Cabbage of any find